White Lasagna Soup

Introduction

If you love the rich, comforting flavors of white chicken lasagna but don’t always have the time or patience for layering noodles and baking a casserole, White Lasagna Soup is about to become your new favorite dinner. This recipe transforms everything we adore about creamy white lasagna into a cozy, spoonable bowl of soup that feels indulgent yet approachable for everyday cooking.

Inspired by classic white lasagna, this dish brings together tender chicken, aromatic herbs, sun-dried tomatoes, and pasta in a silky, lightly thickened broth. Finished with ricotta, Parmesan, and mozzarella on top, it delivers all the nostalgic comfort of baked pasta with a fraction of the effort. It’s the kind of meal that feels like a warm hug after a long day.

White Lasagna Soup is perfect for busy weeknights, relaxed weekends, chilly evenings, or anytime you want something satisfying without turning on the oven. It’s family-friendly, freezer-aware, and impressive enough to serve guests while still being simple enough for beginner cooks.

What really sets this recipe apart is its balance. It’s creamy without being heavy, flavorful without being complicated, and comforting without feeling monotonous. Each spoonful gives you tender chicken, al dente pasta, gentle heat from chili flakes, and a luxurious finish from the cheese garnish.

This is comfort food done smartly—and deliciously.

Why You’ll Love This Recipe

• Delivers all the flavors of white chicken lasagna in a faster, easier soup format
• Uses simple, easy-to-find ingredients with clear measurements
• Creamy and comforting without relying on heavy cream
• Family-friendly and customizable for different preferences
• Great for meal prep with smart storage options
• Ready in just 40 minutes from start to finish

Ingredients Breakdown

Main Soup Base

• 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

Pasta & Creamy Finish

• 2 cups dry, short pasta or broken lasagna noodles
• 1 cup half-and-half
• 2 tablespoons cornstarch
• 1 cup fresh spinach, roughly chopped

Garnish (Optional but Recommended)

• Ricotta cheese
• Parmesan cheese
• Shredded mozzarella cheese

Serving Size: Serves 4

Tools & Equipment Needed

• Large Dutch oven or soup pot
• Wooden spoon or heat-safe spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Medium pot (for cooking pasta)
• Colander
• Small mixing bowl
• Whisk
• Meat thermometer
• Two forks (for shredding chicken)

Step-by-Step Instructions

1. Melt the butter
   Place a large Dutch oven or soup pot over medium heat and add the unsalted butter. Allow it to melt completely, coating the bottom of the pot.
2. Cook the onion
   Add the finely chopped onion and cook, stirring frequently, until softened and just beginning to brown, about 3 to 4 minutes. This step builds the base flavor of the soup.
3. Add aromatics and seasoning
   Stir in the garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute, stirring constantly, until fragrant.
4. Add broth, chicken, and tomatoes
   Pour in the chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes.
5. Simmer the chicken
   Increase the heat to medium-high and bring the soup to a gentle simmer. Cover, reduce the heat to medium-low, and cook for 12 to 15 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F.
6. Cook the pasta separately
   While the soup simmers, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
7. Shred the chicken
   Remove the cooked chicken from the soup and shred it using two forks. Set aside.
8. Thicken the soup
   In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup and cook for 1 to 2 minutes, stirring, until the broth thickens slightly.
9. Finish the soup
   Stir the shredded chicken, cooked pasta, and chopped spinach into the pot. Cook just until the spinach wilts and everything is heated through.
10. Taste and serve
    Taste the soup and adjust seasoning if desired. Serve hot, topped with ricotta, Parmesan, and shredded mozzarella cheese as preferred.

Tips & Variations

Vegetarian Option

Replace the chicken with an equal amount of hearty vegetables such as mushrooms or zucchini and use vegetable broth instead of chicken broth.

Gluten-Free Option

Use gluten-free pasta and confirm that the cornstarch and broth are certified gluten-free.

Dairy-Free Option

Use dairy-free butter and dairy-free half-and-half alternatives, and skip the cheese garnish.

Adjusting Spice Levels

Reduce or omit red chili flakes for a milder soup, or increase slightly for more heat.

Pantry Substitutions

If sun-dried tomatoes are unavailable, roasted red peppers can offer a different but complementary flavor.

Flavor Profile & Pairings

This soup is creamy, savory, and lightly herbaceous with subtle sweetness from the onion and sun-dried tomatoes. The chicken is tender, the pasta adds heartiness, and the spinach brings freshness. The cheese garnish creates a luxurious, lasagna-like finish that melts beautifully into the broth.

Nutritional Overview

This soup offers a balanced mix of protein, carbohydrates, and fats. Chicken provides lean protein, spinach contributes vitamins and minerals, and the broth-based structure keeps it satisfying without being overly heavy.

Dietary considerations include nut-free and adaptable options for gluten-free and vegetarian diets.

Make-Ahead & Meal Prep Tips

• Chop onions, garlic, and sun-dried tomatoes in advance and refrigerate
• Cook and shred the chicken ahead of time if needed
• Store pasta separately from soup to prevent sogginess
• Reheat gently on the stovetop or microwave, stirring occasionally

Frequently Asked Questions

Can I cook the pasta directly in the soup?
This recipe is designed for cooking pasta separately to maintain the correct soup texture and avoid excess starch.

Can I use rotisserie chicken?
This would change the cooking process and is not part of the original recipe. For accuracy, follow the instructions as written.

Why use cornstarch instead of flour?
Cornstarch thickens efficiently without making the soup heavy or grainy.

Can I freeze this soup?
Yes, but freeze the soup base without pasta for best results.

Is this soup kid-friendly?
Yes. The spice level is mild and can be adjusted.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	10 minutes
Cook Time	30 minutes
Total Time	40 minutes

Serving Suggestions

Serve the soup hot in deep bowls, topped generously with ricotta, Parmesan, and mozzarella. A light swirl of ricotta on top adds visual appeal and extra creaminess.

Recipe Variations

1. Extra Spinach Version – Increase spinach for a greener finish
2. Tomato-Forward Version – Add additional sun-dried tomatoes for deeper flavor
3. Herb-Heavy Version – Boost Italian seasoning slightly for more herbal notes

Ingredient Spotlight

Sun-Dried Tomatoes

Sun-dried tomatoes provide concentrated sweetness and acidity that balance the creamy broth. Choose ones packed in oil for best texture, and store leftovers refrigerated in an airtight container.

Half-and-Half

Half-and-half delivers creaminess without heaviness. Always whisk with cornstarch before adding to avoid lumps.

Pro Cooking Tips

• Use a wide pot for even cooking and easier stirring
• Shred chicken while warm for best texture
• Add cheese at serving time to prevent clumping
• Stir gently after adding pasta to keep noodles intact

Storage & Freezing Guide

Refrigeration

Store soup in an airtight container for 3–4 days. Store pasta separately.

Freezing

Freeze soup without pasta for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	459
Protein	26g
Carbohydrates	54g
Fat	16g
Fiber	4g
Sodium	755mg

Dietary notes: nut-free, adaptable for gluten-free and vegetarian diets.

Expanded Conclusion

White Lasagna Soup is everything we love about classic comfort food—creamy, hearty, and deeply satisfying—without the complexity of a baked dish. It’s a recipe that works just as well for busy weeknights as it does for cozy weekends, and one that invites creativity while staying grounded in familiar flavors.

If you’re looking for a meal that feels indulgent but practical, nostalgic yet modern, this soup delivers on every level. Try it once, and it’s bound to become a repeat favorite in your kitchen. Share it with family, make it your own, and come back for more comforting recipes that turn everyday ingredients into something truly special.

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