This White Lasagna Soup is your favorite pasta bake in soup form! It’s rich, creamy, and packed with tender chicken, pasta, spinach, sundried tomatoes, and topped with three kinds of cheese!
If you love Italian-inspired soups like this one, be sure to check out my Lasagna Soup Recipe, Chicken Tortellini Soup, and Italian Sausage Soup!
If you love a pan of cheesy White Chicken Lasagna but do not love all the layering, this White Lasagna Soup is such a fun shortcut. You still get creamy broth, tender chicken, pasta, and all the cheese, just in a big cozy bowl instead of a baking dish.
The chicken breast simmers right in a garlicky, Italian-seasoned broth with sun-dried tomatoes, then we stir in pasta, spinach, and a quick half-and-half slurry to make it velvety.
Every bowl gets a scoop of ricotta plus Parmesan and mozzarella on top, so it really does feel like lasagna, just with a spoon.
Serve it with crusty No Knead Bread on the side and let everyone build their own cheesy bowl!
What people are saying
“I’ve made this just as the recipe states for several dinners with family and friends. Everyone always loves this and asks for the recipe!! I serve with sourdough and irish butter. Thank you for sharing!!” Taly
Ingredients for this creamy White Lasagna Soup:
- Onion and garlic: You can swap with onion powder and garlic powder, but fresh always has the best flavor!
- Chicken broth: I always use low-sodium chicken broth. Regular chicken broth will work, but you may want to lessen the amount of salt you add with the other seasonings.
- Chicken breast: You can also add leftover Shredded Chicken or Crockpot Shredded Chicken and stir it in at the end if you have some on hand!
- Pasta: Any small pasta shape will work, but I used Mafalda Corta, which are like fun mini lasagna noodles! However, you can use other small pasta shapes like rotini, fusilli, bow-tie, or even regular lasagna noodles broken into smaller pieces!
- Half-and-half or cream: The higher the fat content of the cream you use, the richer the soup will be!
- Spinach: I use fresh spinach, so it cooks super quickly. Frozen spinach will work, but you may want to add it a little earlier so it has time to warm through. You can also thaw and squeeze out before adding.
- Ricotta, Parmesan, shredded mozzarella: If you are missing one, just use what you have! Ricotta gives it more of a lasagna vibe but the soup is still delicious with only mozzarella and Parmesan.
How to make White Lasagna Chicken Soup:
This White Lasagna Soup takes just 10 minutes to prep and is ready in 40 minutes! Don’t forget to check the recipe card for the full list of ingredients and instructions.
- Cook onions in butter and add herbs and seasonings.
- Add the broth, then the uncooked chicken breasts.
- Cook and simmer until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks.
- Cook the pasta in a separate pot.
- Add the shredded chicken, cooked pasta, cream, and spinach to the soup.
How do you store leftover Lasagna Chicken Soup?
Leftover soup will last in the refrigerator for 3-4 days. To reheat, warm in the microwave or heat on low on the stove until heated through. I recommend storing the pasta and the soup separately so the noodles don’t get soggy!
Can you freeze White Lasagna Soup?
You can, but you should do so before you add the pasta and cream.
To freeze this soup, assemble the soup up until the chicken is cooked. Remove and shred the chicken and add it back in with the spinach (you can also reserve this until serving if you prefer).
Instead of adding the pasta and cream/cornstarch slurry, let the soup cool to room temperature, then store it in an airtight container in the freezer for 2-3 months. When you’re ready to serve, thaw overnight in the fridge, warm on the stove, then add in the cream slurry and freshly cooked pasta.
Serving suggestions:
Once the pasta is added, this soup is best served right away! I love to serve it with a side of homemade bread like Garlic Bread, Breadsticks, or Garlic Herb Dinner Rolls.
You can also round the meal out with a simple salad or a scoop of Roasted Vegetables.
White Lasagna Soup
written by Ashley Fehr
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, (finely chopped)
- 3 cloves garlic, (finely minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red chili flakes
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts , (about 1 lb)
- ¼ cup sun-dried tomatoes, (chopped)
- 2 cups dry, short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, (roughly chopped)
- Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
- Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
- Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).
- Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
- Remove the chicken from the soup and shred with two forks.
- In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
- Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
- Taste and adjust seasonings if desired. Serve with cheese, as desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Add more veggies. Boost the nutrition of this soup by cooking more veggies with the onion. Try chopped carrots, celery, red pepper, mushrooms, zucchini, broccoli, etc.
- Make it gluten-free. Swap the regular noodles for gluten-free noodles to make this soup a gluten-free meal. Be sure to verify that all of the other ingredients you’re using are certified gluten-free as well.
- Make it vegetarian. You don’t need the chicken for this White Lasagna Soup to be absolutely delicious! Make a vegetarian version by omitting the chicken and using veggie broth instead of chicken broth!
- Use another meat. This soup works great with turkey as well! If you want to add other types of meat with the chicken, toss in a handful of cooked and cubed ham or crumbled bacon.
- Add heat. If you love spice, use more red pepper flakes or add a sprinkle of cayenne pepper!
Jodi Fahey says
This is one of my favorite soups ever! So delicious!
Ashley Fehr says
Thanks Jodi!
Patti R. says
We love this recipe! Have made it twice and will be making it again. The only thing I’m going to do differently next time is to use separate herbs (basil, oregano, etc) instead of the Italian seasoning blend, as I feel like the flavors of marjoram, thyme and sage come through too much for my personal preference. But wow, what a great recipe! Thank you so much!
Ashley Fehr says
Thanks for your review Patti!
Taly says
I’ve made this just as the recipe states for several dinners with family and friends. Everyone always loves this and asks for the recipe!! I serve with sourdough and irish butter. Thank you for sharing!!
Ashley Fehr says
Thank you Taly!
Kristin says
This lasagna soup is sooooo good. 10/10 and will make again and again.
Ashley Fehr says
Yay! Thanks Kristin!
Mandi says
Says 2 cups of noodles, so a 16 oz package of noodles?
Ashley Fehr says
The oz on pasta is weight, not grams, so I would use the cups measurement instead as each pasta will weigh differently.
Paula says
I had knee surgery and my daughter made this with Bob Evan’s hot sausage, more of the spices and tons of fresh garlic.cooked and drained the sausage befor adding to the soup…fabulous
Ashley Fehr says
Thanks for sharing Paula! I hope you’re doing well!
Meg Pfoutz says
We love this recipe so much. I have made it many different ways, but our favorite is with these alterations: cook chicken as in the recipe, with the lid on, for about 30 min so the flavors meld more. Shred the chicken and add back in with uncooked bowtie pasta and 2 extra cups broth. Cook until noodles are al dente, I keep the lid on during this. Add 2 oz cubed cream cheese to the soup, stir until melted. Add spinach and cream, but no corn starch, as you have the starch from the noodles. At the very end, add shredded Parmesan. I typically add a dash of garlic salt and more Italian seasoning at the end. Add more chicken broth if the soup is too thick for your liking.
Serve with breadsticks.
Ashley Fehr says
Thanks for sharing!
EM says
Made and served to company. It is so flavorful. Everyone really liked it. Used extra chicken. I actually diced the chicken before cooking it, by mistake, but it worked just fine just adjusted the cook time.
Ashley Fehr says
THanks for sharing!
Nora says
Very tasty soup. I used radiatore pasta and cooked right in the soup. Used 4 cups of broth but would use 5 next time as it was very thick. Everyone enjoyed it.
Ashley Fehr says
Thanks Nora!
Kelani Kline says
I made this for the first time tonight and it turned out so good! I made modifications to make it dairy free and vegetarian. I used a bag of Quorn diced chiqin pieces, Country Crock plant cream, Better Than Bouillon no chicken base for the broth and I topped my bowl with some Daiya parmesan shreds. I also used 1/2C frozen peas instead of spinach because that’s what I had on hand. I will definitely be making this again!!!
Ashley Fehr says
Thanks for sharing!
Tash says
This was sooo good! My new favorite soup! I used bow-tie noodles and half and half. The sun dried tomatoes add the perfect flavor.
Ashley Fehr says
I’m thrilled you enjoyed it!
jan morari says
My family absolutely love your recipe for the White Lasagna Soup. Did not change a thing. Going to make it again this week. Thank you for a great and very easy recipe!
Ashley Fehr says
Thank you Jan!
p says
Can you make it dairy free? Like sub coconut cream and olive olive instead of butter / heavy cream?
Ashley Fehr says
Hi P! I don’t really have much experience with dairy free, but you may find that someone in the comments has had success with this.
Alli says
I used cashew cream (homemade) in place of the half & half and it was so good! We couldn’t even tell it was dairy free.
Ashley Fehr says
Thanks for sharing Alli!
Samantha V says
Tried this recipe about two months ago. I can’t even count the times since then that I’ve repeated the recipe. It’s insanely delicious! I usually add a bit extra red pepper flakes to add some heat!
Ashley Fehr says
I’m so glad you love it!
Jamie Munn says
OMG this is the BEST soup!! I’ve literally been living in this for 2 years, lol. 5 days is probably the longest I’ve gone without it being one of my daily meals! ❤️
Ashley Fehr says
Haha, I’m SO happy to hear you have enjoyed it!
Roseve says
I made this with my leftover thanksgiving turkey and carcass broth. It was delish!!! Perfect way to add a new dish to the holidays when you’re full up with stuffing & green beans!
Ashley Fehr says
I’m so glad it turned out well!
Lana says
Can I make this in the crockpot? I want to make it tonight but I need it in the crockpot so it’s ready after sports. Please let me know. Thanks!!
Ashley Fehr says
Absolutely! Since the pasta is cooked separately the rest can be cooked in the slow cooker on low for a few hours.
Christie says
My family loved this!
Ashley Fehr says
I’m so glad to hear that!
Angela says
This was AMAZING! I don’t eat regular pasta so I substituted Banza chickpea pasta which just adds more protein. I also added carrots because we still have fresh in our garden along with a Tastes Like Chicken seasoning a friend of mine makes. My hubby and I loved this! Definitely a new favorite!
Ashley Fehr says
Thanks for sharing Angela!
Mom of 3 says
Fantastic recipe! We only had kale on hand so we used kale instead of spinach. It was a big hit with my 3 kiddos- 16, 14, and 10!
Ashley Fehr says
I’m so happy to hear that!
Debbie says
I loved this! My husband thought it a little spicy, so I’ll cut back on the red pepper flakes next time. I used chicken tenderloins, frozen chopped spinach, the dried tomatoes, half and half, rigatoni. I used shredded mozzarella on top, but that made it hard to eat so I’ll try another cheese next time that’s not as stringy. Great recipe! Very tasty on this cool rainy day.
Ashley Fehr says
Thank you Debbie!