White Lasagna Soup

White Lasagna Soup is a cozy and comforting twist on classic lasagna—rich, creamy, and satisfying. This version starts with a savory base of onion, garlic, Italian seasoning, and chicken broth, then adds shredded chicken, sun‑dried tomatoes, pasta, spinach, and a luscious half‑and‑half slurry to replicate all the warm lasagna flavors in a bowl. It’s perfect for chilly evenings or when you want all the cheesy goodness of lasagna without the layering. According to several recipe sources, you’ll end up with around 459 calories per serving, thanks to the half‑and‑half, pasta, and chicken.

Why You’ll Love This White Lasagna Soup

You’ll love this White Lasagna Soup because:

• It takes the beloved components of white lasagna—cheese, pasta, chicken, spinach—and turns them into an easy one‑pot (or mostly one‑pot) meal.

• The creamy broth is indulgent yet approachable, and uses everyday ingredients you likely already have.

• It’s flexible: you can swap in different pasta shapes, adjust the seasonings, or make it vegetarian by using veggie broth and skipping the chicken.

• Leftovers are easy (though the pasta may soak up the liquid, so storing separately is wise).

Ingredients

• 2 tablespoons unsalted butter

• 1 medium onion (finely chopped)

• 3 cloves garlic (finely minced)

• 2 teaspoons Italian seasoning

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ⅛ teaspoon red chili flakes (optional for a little heat)

• 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

Step-by-Step: How to Make White Lasagna Soup

1. Melt the butter in a large Dutch oven or soup pot set over medium heat.

2. Add the finely chopped onion and cook, stirring, until it just begins to brown, about 3–4 minutes.

3. Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for about 1 minute until fragrant.

4. Pour in the chicken broth. Add the uncooked chicken breasts and the chopped sun-dried tomatoes. Increase the heat to medium-high, bring to a simmer, then reduce the heat to medium-low, cover, and cook for approx. 12–15 minutes or until the chicken is fully cooked (internal temp 165°F).

5. Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions; drain and set aside.

6. Remove the cooked chicken from the soup, shred it using two forks, then return the shredded chicken to the pot.

7. In a small bowl, whisk together half-and-half and cornstarch until smooth. Stir this into the soup pot and cook for 1–2 minutes until the broth slightly thickens.

8. Add the cooked pasta and chopped spinach into the soup. Stir and heat through until the spinach is wilted and everything is well-combined.

9. Taste and adjust seasonings if needed. Serve hot, garnished with dollops of ricotta, a sprinkle of Parmesan, and some shredded mozzarella on top.

Helpful Tips

• Use low-sodium chicken broth if possible to better control the saltiness.

• Chop sun-dried tomatoes finely for even flavor distribution.

• Store pasta separately from the soup to avoid soggy noodles in leftovers.

• For more spice, increase chili flakes or add a pinch of cayenne.

• For a richer soup, use heavy cream instead of half-and-half.

• Add more broth if you prefer a thinner soup or cook pasta directly in broth for ease.

Substitutions And Variations

• Vegetarian: Omit chicken, use vegetable broth, and add mushrooms or white beans.

• Meat lovers: Swap chicken for Italian sausage for a heartier flavor.

• Pasta options: Use rotini, bowtie, or mini lasagna noodles like mafalda corta.

• Greens: Replace spinach with kale for extra texture.

• Cheese options: Add cream cheese for creaminess or skip cheese for a lighter version.

Storage Instructions

• Cool soup completely, then store in an airtight container in the refrigerator for up to 3–4 days.

• Store the soup and pasta separately to maintain the best texture.

• Reheat gently on the stovetop over low heat or in the microwave with a splash of broth to loosen if needed.

• Freezing is not ideal due to the dairy and pasta, which may separate or become mushy upon thawing.

Nutritional Information

• Calories: 459

• Carbs: 54g

• Protein: 26g

• Fat: 16g (9g saturated)

• Sodium: 755mg

• Potassium: 895mg

• Fiber: 4g

• Sugar: 6g

• Vitamin A: 1206 IU

• Vitamin C: 9mg

• Calcium: 128mg

• Iron: 3mg

Serving Suggestions

• Serve in large bowls topped with cheese trio: ricotta, mozzarella, and Parmesan.

• Add crusty garlic bread or warm dinner rolls for dipping.

• Pair with a light green salad for contrast.

• Garnish with fresh herbs like parsley or basil for freshness.

• Serve with roasted vegetables like asparagus or zucchini for a full meal.

Frequently Asked Questions About White Lasagna Soup

Can I cook the pasta directly in the soup?
Yes, though cooking it separately prevents the soup from becoming overly starchy and helps the noodles keep their texture.

Can I use heavy cream instead of half-and-half?
Definitely. Heavy cream makes the soup richer but adds more calories. Adjust seasoning to balance the extra fat.

Can I make it ahead or freeze it?
Yes to making ahead. For freezing, it’s better to store the pasta separately to avoid mushiness when reheated.

What can I use instead of sun-dried tomatoes?
Roasted red peppers work well, or you can omit them entirely without compromising flavor.

How do I make it vegetarian or vegan?
Use vegetable broth, skip the chicken, and swap dairy for plant-based alternatives like coconut milk or cashew cream.

Final Thoughts

Thank you so much for reading—this White Lasagna Soup has quickly become one of my favorite go-to comfort dishes. It brings together the ease of a soup, the heartiness of lasagna, and the creaminess that makes any evening feel special. I hope you enjoy making (and devouring) it as much as I do—so simple, so flavorful, so warm. Here’s to many happy bowls ahead, delicious dinners shared, and you feeling proud of pulling off something rich and comforting without a ton of fuss. Enjoy cooking.

Join us on Pinterest for new mouthwatering recipes every day!

White Lasagna Soup

---

• Author: lisa
• Total Time: 35 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

White Lasagna Soup is a rich, creamy, and comforting twist on classic lasagna in an easy one-pot format with chicken, cheese, and pasta.

---

Ingredients

Scale 1x2x3x

2 tbsp unsalted butter

1 medium onion, finely chopped

3 garlic cloves, minced

2 tsp Italian seasoning

1 tsp salt

¼ tsp black pepper

⅛ tsp red chili flakes (optional)

3 cups low-sodium chicken broth

2 boneless, skinless chicken breasts (about 1 lb)

¼ cup sun-dried tomatoes, chopped

2 cups short dry pasta or broken lasagna noodles

1 cup half-and-half

2 tbsp cornstarch

1 cup fresh spinach, chopped

Ricotta, Parmesan, and shredded mozzarella for garnish

---

Instructions

• Melt the butter in a large Dutch oven or soup pot set over medium heat.

• Add the finely chopped onion and cook, stirring, until it just begins to brown, about 3–4 minutes.

• Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for about 1 minute until fragrant.

• Pour in the chicken broth. Add the uncooked chicken breasts and the chopped sun-dried tomatoes. Increase the heat to medium-high, bring to a simmer, then reduce the heat to medium-low, cover, and cook for approx. 12–15 minutes or until the chicken is fully cooked (internal temp 165°F).

• Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions; drain and set aside.

• Remove the cooked chicken from the soup, shred it using two forks, then return the shredded chicken to the pot.

• In a small bowl, whisk together half-and-half and cornstarch until smooth. Stir this into the soup pot and cook for 1–2 minutes until the broth slightly thickens.

• Add the cooked pasta and chopped spinach into the soup. Stir and heat through until the spinach is wilted and everything is well-combined.

• Taste and adjust seasonings if needed. Serve hot, garnished with dollops of ricotta, a sprinkle of Parmesan, and some shredded mozzarella on top.

Notes

Store pasta and soup separately to prevent soggy noodles. Reheat gently with a splash of broth. Not freezer-friendly due to dairy.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dinner

Nutrition

• Serving Size: 399g
• Calories: 459
• Carbohydrates: 54g
• Protein: 26g