Name: White Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
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, for garnish; Parmesan cheese, for garnish; Shredded mozzarella cheese, for garnish

Jump to Recipe· 4.3 from 8 reviews

I absolutely love cozy meals that bring together the comfort of pasta and the warmth of soup, which is exactly why I’m so excited to share this White Lasagna Soup Recipe with you. It’s like a bowl of classic lasagna without the fuss of layering and baking, perfect for nights when you crave that rich, creamy Italian flavor but want something quicker and easier. Every spoonful feels indulgent yet fresh, thanks to the creamy broth, tender chicken, and bursts of sun-dried tomatoes and spinach. This soup instantly became one of my favorite weeknight meals that also impresses when my friends come over.

Why You'll Love This White Lasagna Soup Recipe

What really draws me to this White Lasagna Soup Recipe is its harmonious flavor profile that balances creamy, cheesy richness with a hint of spice and bright, fresh veggies. The Italian seasoning and chili flakes gently tease your palate without overpowering the comforting buttery broth, making every bite feel layered and satisfying. The tender shredded chicken mingling with the soft pasta pieces brings all those classic lasagna elements into a light yet indulgent bowl I crave again and again.

Another reason I’m big on this recipe is how easy it is to make without sacrificing any of that comforting feeling. You don’t have to fuss over assembling multiple layers or waiting forever for it to bake — everything comes together in under 40 minutes, making it ideal for busy weeknights or casual weekend dinners. Plus, it’s forgiving for adjustments and perfect for feeding a small crowd. This soup stands out because it’s an innovatively simple twist on a traditional favorite that still feels like a special occasion meal.

Ingredients You'll Need

The image shows a top view of several small clear glass bowls and a white plate with food ingredients arranged neatly on a white marbled surface. In the center, a white plate holds two raw chicken breasts, pale pink and smooth. Surrounding the plate, small glass bowls contain a variety of items: yellow dry pasta with a wavy shape, light yellow chopped onions, bright green chopped fresh herbs, white garlic cloves, dried red pepper flakes, black pepper, white salt, chopped sun-dried tomatoes in a deep red color, and minced garlic. Additionally, there is a measuring cup with light brown chicken broth and another small glass jug with creamy white liquid. The ingredients are spread evenly with clear separation between each bowl. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this soup are wonderfully simple but each plays a vital role in creating the rich, comforting taste and creamy texture I love. From the aromatic garlic and Italian seasoning to the tender chicken and fresh greens, every item combines to deliver a beautiful balance of flavors and colors that make this soup truly memorable.

Unsalted butter: Provides the base richness and helps soften the onions perfectly.
Onion: Adds sweetness and depth after being sautéed until lightly browned.
Garlic: Brings a warm, aromatic punch that’s essential for an Italian-inspired soup.
Italian seasoning: A classic herb blend that layers in Mediterranean flavor.
Salt, pepper, and red chili flakes: Seasonings that balance and brighten the broth with a subtle kick.
Low-sodium chicken broth: The flavorful liquid base that keeps the soup light and savory.
Chicken breasts: Tender protein that cooks in the broth and shreds beautifully for texture.
Sun-dried tomatoes: Adds a sweet tang and bursts of vibrant color.
Dry short pasta or broken lasagna noodles: Mimics the pasta layers of traditional lasagna in bite-sized form.
Half-and-half and cornstarch: Combined to thicken the broth and add creamy consistency without heaviness.
Fresh spinach: Offers color, nutrients, and a fresh, slightly earthy contrast to the creamy soup.
Ricotta, Parmesan, and shredded mozzarella: Garnishes that bring cheesy richness and extra indulgence at serving.

Directions

Step 1: Melt the unsalted butter in a large Dutch oven or soup pot over medium heat until it’s fully melted and shimmeringly warm.

Step 2: Add the finely chopped onion and cook, stirring occasionally, until the onions just start to brown and soften, about 3 to 4 minutes. This step brings out natural sweetness that’s so crucial for the soup’s depth.

Step 3: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook everything together for about 1 minute until fragrant, being careful not to let the garlic burn.

Step 4: Pour in the low-sodium chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.

Step 5: Increase the heat to medium-high and bring the soup to a gentle simmer. Once simmering, cover the pot and reduce the heat to medium-low. Let the chicken cook through for about 12 to 15 minutes, or until a meat thermometer inserted into the chicken reads 165°F.

Step 6: While the chicken cooks, bring a large pot of salted water to a boil. Add the dry pasta or broken lasagna noodles and cook according to package directions until al dente. Drain and set aside.

Step 7: Remove the cooked chicken breasts from the soup and shred them using two forks, breaking the meat into bite-sized pieces perfect for the soup texture.

Step 8: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup and cook for 1 to 2 minutes, stirring gently, until the broth has slightly thickened and become creamy.

Step 9: Add the shredded chicken, cooked pasta, and roughly chopped fresh spinach back into the soup pot. Stir gently and heat through, allowing the spinach to wilt and everything to combine perfectly.

Step 10: Taste the soup and adjust the seasoning if needed. Serve hot with generous dollops of ricotta cheese, a sprinkle of Parmesan, and shredded mozzarella on top for a melty, cheesy finish.

Servings and Timing

This White Lasagna Soup Recipe makes about 4 hearty servings, perfect for sharing with family or saving some for delicious leftovers. The prep time is a quick 10 minutes thanks to simple chopping and measuring, while the cook time takes about 30 minutes to get that perfectly cooked chicken and thickened broth. Altogether, you’re looking at around 40 minutes from start to finish, making it an achievable, comforting meal on a busy day. No resting or cooling time is required — it’s best enjoyed immediately while warm and creamy.

How to Serve This White Lasagna Soup Recipe

The first image shows shredded chicken pieces scattered across a white cutting board with two forks resting on top to the left side, the chicken is pale with some light brown bits. The second image is a metal pot with cooked ruffled pasta inside, coated lightly in sauce, with a blue spatula stirring the pasta from the right side. The third image shows a large white pot with handles, inside there is a creamy mixture with chopped chicken, and on top is a heap of fresh green chopped spinach leaves. The background surface in all images is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this soup, I love piling on the cheeses right before serving so they melt beautifully on contact and create that luscious, gooey texture reminiscent of classic lasagna. Fresh ricotta adds a lovely creaminess, while Parmesan brings that salty tang and shredded mozzarella creates the perfect melty layer on top. Presentation-wise, serving it in rustic bowls with a sprinkle of fresh herbs like basil or parsley adds a pop of color and freshness that brightens every bite.

For sides, I often go with a crisp green salad tossed with a tangy vinaigrette or some garlic bread to soak up the creamy broth. If you’re in the mood for something heartier, roasted vegetables like asparagus or broccoli make excellent companions. As for drinks, I find a chilled glass of Pinot Grigio or a lightly sparkling Italian soda pairs beautifully without overshadowing the soup’s flavors.

This soup is ideal for warming up cold nights, casual family dinners, or even a cozy holiday gathering. I always serve it piping hot because the flavors and the creamy texture really shine that way. Portion-wise, a generous bowl with some sides feels satisfying and filling without being too heavy. It’s just the perfect balance of comfort and freshness that I keep coming back to.

Variations

I love that this White Lasagna Soup Recipe is incredibly versatile, so I often play around with different ingredients to suit my mood or dietary needs. For example, swapping out chicken for Italian sausage or ground turkey adds a hearty, rustic twist that deepens the flavor. If you’re vegetarian, you can skip the meat entirely and use vegetable broth instead; just add extra sun-dried tomatoes and mushrooms for umami richness.

If you’re gluten-free, I’ve found that using gluten-free pasta works wonderfully — just cook it carefully to avoid mushiness since it tends to be more delicate. For a vegan makeover, swap the butter for olive oil, use plant-based cream alternatives, and skip the cheese or top with vegan cheese to keep the creamy feel intact. Adding some roasted garlic or fresh basil can also really elevate the flavor without extra dairy.

For a different cooking method, I sometimes use an Instant Pot to speed things up: sauté the aromatics right in the pot, add all ingredients including the chicken, then pressure cook for about 10 minutes before shredding the chicken and adding the half-and-half mixture. It’s a fantastic shortcut when I’m short on time but craving all the cozy comfort.

Storage and Reheating

Storing Leftovers

Leftovers of this soup store beautifully in airtight containers in the fridge for up to 3 days. I prefer using glass containers with tight lids to keep the flavors fresh and prevent any spills. Before storing, make sure the soup has cooled down to room temperature. When you’re ready to eat again, it tastes just as delightful with the creamy texture intact if reheated gently.

Freezing

This soup can be frozen, but to keep the best texture, I recommend freezing it without the pasta cooked in it, since pasta tends to get mushy after thawing. Store the soup base and shredded chicken in freezer-safe containers or heavy-duty freezer bags for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and add freshly cooked pasta before reheating to preserve that perfect bite.

Reheating

To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. Avoid microwave reheating if possible, as it can cause the cream to separate and pasta to become chewy. If the soup seems a little thick after reheating, a splash of broth or half-and-half helps restore its creamy consistency beautifully.

FAQs

Can I use different types of pasta in this soup?

Absolutely! While short dry pasta or broken lasagna noodles work best to mimic the classic texture, small pasta shapes like ditalini, elbow macaroni, or shells also work wonderfully. Just cook them al dente before adding so they don’t get mushy in the soup.

Is it possible to make this recipe vegetarian or vegan?

Yes! For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken, adding extra veggies like mushrooms or zucchini for depth. For vegan, use plant-based cream alternatives, olive oil instead of butter, and vegan cheese or no cheese. The sun-dried tomatoes and seasonings keep the flavors rich and satisfying.

Can I prepare this soup in advance?

You can prep many components ahead, like chopping the vegetables and sun-dried tomatoes or cooking and shredding the chicken. However, I recommend assembling and cooking the soup close to serving time so the pasta stays perfectly tender and the broth creamy and fresh.

What cheese works best as a garnish?

I love a combination of ricotta for creaminess, shredded mozzarella for meltiness, and freshly grated Parmesan for salty sharpness. These three cheeses layered on top warm into dreamy, gooey bites that feel just like traditional lasagna edges.

How do I make the soup thicker if I like it heartier?

If you prefer a thicker soup, you can whisk in a little more cornstarch mixed with half-and-half or cream at the end and simmer a few minutes to let it thicken nicely. Alternatively, stir in some mascarpone cheese or cream cheese for extra body and richness.

Conclusion

I can’t recommend this White Lasagna Soup Recipe enough if you’re looking for a comforting meal that’s both hearty and quick to make. Its rich flavors, creamy texture, and simple prep make it one of my go-to dishes when I want something warm, satisfying, and truly delicious. I hope you enjoy making and sharing this soup as much as I do — it’s such a lovely way to bring the heart of Italian home cooking into a cozy bowl!