Rich, cozy, and packed with familiar flavors, this Creamy White Lasagna Soup Recipe feels like a hug in a bowl on a chilly evening. It’s the perfect way to enjoy everything you love about lasagna without fussing over layers and oven timers.
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Why You'll Love This Recipe
I can’t get enough of this soup because it hits all the cozy comfort food notes but comes together quickly and with minimal fuss. Honestly, it’s how I cheat on lasagna nights without missing the flavors I crave.
- Speed and Simplicity: Unlike traditional lasagna, this soup cooks in under 40 minutes, making weeknight dinners a breeze.
- Lasagna in a Spoon: It has all the classic Italian seasoning, ricotta, and mozzarella goodness with none of the assembly work.
- Customizable Comfort: You can tweak the pasta type, go meatless, or add veggies easily to fit your mood.
- Kid-Friendly: My picky eaters love it—because who can resist cheesy, creamy soup with tender chicken?
Ingredients & Why They Work
Every ingredient here brings a little magic to this creamy white lasagna soup. Think of it as a flavor team: butter and onion build the base, chicken adds protein, and the cheeses take it all home. Here are the essential players and why I swear by them.
- Unsalted Butter: Starts the soup with a rich, mellow flavor and helps soften the onions just right.
- Onion and Garlic: Build aromatic depth that makes the final bowl irresistible.
- Italian Seasoning: Gives that classic herbaceous note synonymous with lasagna.
- Chicken Broth (Low-Sodium): Keeps the soup flavorful without overpowering salt, letting you control seasoning better.
- Chicken Breasts: Tender, lean protein that soaks up the broth’s flavorful goodness.
- Sun-Dried Tomatoes: Bring concentrated tomato flavor and a subtle tang that cuts through the creaminess.
- Short Pasta or Broken Lasagna Noodles: Perfect for spoonful-sized bites that feel like miniature lasagna layers.
- Half-and-Half: Adds that creamy texture without being too heavy or greasy.
- Cornstarch: The secret weapon for just the right thickness—no gluey textures here.
- Fresh Spinach: Brightens things up with color and nutrition without fussing your palate.
- Ricotta, Parmesan, and Mozzarella Cheeses: Melted on top or stirred in, these cheeses create the cozy lasagna vibe we all crave.
Make It Your Way
The fun thing about the Creamy White Lasagna Soup Recipe is how easily you can customize it. Personally, I love swapping out the chicken for Italian sausage when I want to make it a bit heartier. But you do you!
- Variation: I once tried this with a mix of mushrooms and zucchini instead of chicken—deliciously earthy and perfect for a vegetarian twist.
- Dairy-Free: Swap the half-and-half and cheeses for coconut milk and nutritional yeast for a creamy, cheesy vibe without dairy.
- Spice Level: Add a pinch more red chili flakes if you like it with a little kick—I always do.
Step-by-Step: How I Make Creamy White Lasagna Soup Recipe
Step 1: Build a Flavor Base
Start by melting butter in a large Dutch oven over medium heat. Toss in your finely chopped onion and stir until it starts to turn golden and releases that lovely sweetness—about 3 to 4 minutes. Then add the garlic and Italian seasoning, letting everything mingle for just about a minute. This stage is where you want to be patient; it sets the mood for your soup’s flavor, so don’t rush it or burn the garlic!
Step 2: Simmer the Chicken and Broth
Pour in the low-sodium chicken broth, then carefully nestle in the boneless chicken breasts and chopped sun-dried tomatoes. Bring it to a simmer over medium-high heat. Once bubbling, cover the pot and lower the heat to medium-low. Let it cook gently for 12 to 15 minutes until the chicken reaches 165°F inside. This gentle poach keeps it juicy and tender, perfect for shredding later.
Step 3: Cook the Pasta Separately
While the chicken simmers, cook your dry pasta or broken lasagna noodles in a pot of boiling salted water according to package directions. Cooking it separately prevents the noodles from soaking up too much broth—or getting mushy in the soup later. Drain and set aside once al dente.
Step 4: Thicken and Enrich the Broth
Once the chicken is cooked, remove it with tongs and shred using two forks. Then, whisk half-and-half with cornstarch until smooth, and stir this into the simmering broth. Cook for a minute or two until the soup shows a nice, gentle thickening. This step is where the soup changes from a simple broth to that luscious creamy texture you’re craving.
Step 5: Bring It All Together
Stir the shredded chicken, cooked pasta, and chopped fresh spinach into the pot. Heat through gently so the spinach wilts and everything blends beautifully. Taste the soup now—and don’t be shy adjusting salt, pepper, or even adding a pinch more Italian seasoning if you want that extra oomph.
Step 6: Garnish and Serve
Ladle your creamy white lasagna soup into bowls and top with generous dollops of ricotta, a sprinkle of Parmesan, and a handful of shredded mozzarella cheese. The cheeses melt into the hot soup, creating that timeless lasagna cheese pull effect but in the cozy power of soup form.
Top Tip
Over the years, I’ve learned that getting that perfectly creamy finish on this soup hinges on how you add the half-and-half mixture. Here’s what you want to keep in mind:
- Mix Before Adding: Whisking your half-and-half with cornstarch prevents lumps and ensures smooth thickening.
- Gentle Heat: Adding the mixture to simmering broth (not boiling vigorously) keeps it from breaking or curdling.
- Don’t Overcook the Pasta: Cooking noodles separately and just until al dente means they won’t get gummy once added to the soup.
- Season Last: Wait until all ingredients are in the pot before adjusting salt and pepper for perfect balance.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
When I serve this soup, I always add a mix of ricotta, Parmesan, and shredded mozzarella. The ricotta brings that signature creaminess, Parmesan adds a salty tang, and mozzarella gives gooey, melty comfort. If I have fresh basil around, I tear a few leaves on top for a pop of color and freshness. Sometimes, a drizzle of good olive oil adds richness and shine.
Side Dishes
Garlic bread or a crusty Italian loaf are my go-tos—it’s fun for dipping and soaking up every last bit of that creamy soup. A simple green salad with a tangy vinaigrette is perfect for cutting the richness and rounding out the meal.
Creative Ways to Present
For dinner parties, I like serving the soup in mini mason jars or small French onion soup bowls. Topping with a small basil leaf and a little shredded mozzarella broiled just for a minute creates a beautiful presentation that makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover soup to airtight containers and store it in the fridge for up to 3 days. To keep the pasta from turning mushy, it's best to add freshly cooked pasta to leftovers just before reheating.
Freezing
I’ve frozen this soup a few times, but I freeze it without the pasta and spinach. When ready to eat, I thaw, reheat gently, and then add freshly cooked pasta and spinach for the best texture and flavor.
Reheating
Reheat leftover soup over low to medium heat, stirring frequently to prevent sticking. Add a splash of broth or water if it gets too thick. Stir in fresh spinach and cooked pasta last, heating just until wilted and warmed through.
Frequently Asked Questions:
Absolutely! While broken lasagna noodles are traditional, small pasta shapes like penne, rotini, or farfalle work wonderfully. Just cook them separately to avoid clumping or overcooking.
Yes, you can. Omit the chicken and use vegetable broth instead of chicken broth. You could add mushrooms, zucchini, or even white beans to boost protein and texture.
You can substitute whole milk mixed with a bit of heavy cream or use just heavy cream if you prefer an even richer soup. Just keep in mind the higher fat content might make the soup heavier.
Definitely! If you have leftover cooked chicken, add it during the last few minutes of cooking just to heat through. This can shorten your overall cooking time nicely.
Final Thoughts
I love this Creamy White Lasagna Soup Recipe because it’s like my favorite comfort food got a cozy soul makeover. Whether you want a quick weeknight fix or a hearty soup to share on a chilly weekend, this recipe never disappoints. Give it a try—you’ll soon find yourself making it as often as I do.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This creamy White Lasagna Soup is a comforting and flavorful twist on traditional lasagna, featuring tender chicken, sun-dried tomatoes, Italian seasoning, and fresh spinach in a rich broth thickened with half-and-half and cornstarch. It’s perfect for a cozy meal and garnished with ricotta, Parmesan, and mozzarella cheeses for extra indulgence.
Ingredients
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 and Thickening
- 2 cups dry short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
Greens and Garnish
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese, for garnish
- Parmesan cheese, for garnish
- Shredded mozzarella cheese, for garnish
Instructions
- Melt the butter: In a large Dutch oven or soup pot, melt the unsalted butter over medium heat.
- Sauté onion: Add the finely chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
- Add aromatics and seasoning: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for 1 minute until fragrant.
- Add broth and chicken: Pour in the low-sodium chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer chicken: Increase heat to medium-high and bring to a simmer, then cover and reduce heat to medium-low; cook for 12 to 15 minutes or until chicken reaches internal temperature of 165°F.
- Cook pasta: While the chicken cooks, boil salted water in a large pot and cook the dry pasta according to package directions; drain and set aside.
- Shred chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- Thicken soup: In a small bowl, whisk together half-and-half and cornstarch until smooth; stir this mixture into the soup, cooking for 1 to 2 minutes until slightly thickened.
- Combine all ingredients: Stir shredded chicken, cooked pasta, and roughly chopped spinach into the soup; heat through until spinach wilts and soup is hot.
- Adjust seasoning and serve: Taste and adjust salt and pepper if needed, then ladle soup into bowls and garnish with ricotta, Parmesan, and shredded mozzarella cheeses as desired.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or use plant-based protein.
- Sun-dried tomatoes add a rich flavor; use oil-packed for extra moisture or dry-packed soaked in warm water beforehand.
- If preferred, use fresh lasagna noodles cut into pieces instead of dry pasta.
- To save time, use pre-cooked rotisserie chicken shredded instead of cooking raw chicken in the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop.
- This soup can be frozen, but pasta may change texture; consider adding fresh pasta when reheating.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
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