If you’re craving all the cozy, comforting flavors of lasagna but need something quicker and a bit lighter, you’re going to love this White Lasagna Soup Recipe. Seriously, it’s like diving into a bowl of creamy, cheesy goodness but in soup form—perfect for chilly evenings or when you want something warm and satisfying without the fuss of baking. Bonus? It’s packed with tender chicken, sun-dried tomatoes, and fresh spinach. Trust me, once you try this, it’ll become your new go-to comfort meal.

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Why This Recipe Works

Speed Meets Comfort: You get all the creamy, cheesy layers of lasagna flavor without the long bake time.
Balanced Flavors: The sun-dried tomatoes add a tangy sweetness that brightens the rich broth perfectly.
Healthy Boost: Fresh spinach sneaks in some greens, making this soup a wholesome meal.
Versatility: You can easily swap noodles or adjust the seasonings to fit your pantry and taste buds.

White Lasagna Soup, creamy lasagna soup, easy lasagna soup, chicken lasagna soup, comforting soup recipes - A white pot filled with creamy soup that has three main layers: shredded white chicken pieces spread evenly, dark green spinach leaves scattered throughout, and curly, pale yellow pasta floating in a thick, light cream broth with small herbs sprinkled all over. The pot is placed on a white marbled surface with a striped cloth under one side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this White Lasagna Soup Recipe come together to create a rich, creamy, and comforting bowl of food that doesn’t feel heavy. Each one plays a role—whether it’s bringing in flavor, texture, or that irresistible creamy finish. Plus, most of these you can find easily in your local grocery store.

White Lasagna Soup, creamy lasagna soup, easy lasagna soup, chicken lasagna soup, comforting soup recipes - Flat lay of unsalted butter in a small white ceramic bowl, one medium yellow onion whole and unpeeled, three whole garlic cloves with papery skins, a small white bowl of mixed Italian seasoning herbs, white ceramic bowls containing salt, black peppercorns, and red chili flakes separately, a small white bowl filled with low-sodium chicken broth, two raw boneless skinless chicken breasts, a small white bowl of chopped sun-dried tomatoes, a white ceramic bowl holding broken dry lasagna noodles, a small white bowl with creamy half-and-half, a small white bowl of white cornstarch powder, a handful of fresh bright green roughly chopped spinach leaves, a small white bowl of soft white ricotta cheese, a small white bowl of grated pale yellow Parmesan cheese, and a small white bowl filled with shredded mozzarella cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Adds richness and a smooth base for sautéing the aromatics without overpowering flavors.
Onion: Fresh and finely chopped to build depth and a subtle sweetness when sautéed.
Garlic: A classic companion to the onion, it infuses the soup with warm, savory notes.
Italian seasoning: A blend of herbs that brings authentic Italian flair with minimal effort.
Salt, pepper, and red chili flakes: Essential for balancing and layering the seasoning with just a hint of heat.
Low-sodium chicken broth: Keeps the soup flavorful and lets you control salt while ensuring the broth is savory.
Boneless skinless chicken breasts: Tender protein that cooks right in the broth, sinking in all those flavors.
Sun-dried tomatoes: These add a tangy, concentrated tomato flavor that’s a genius twist on regular lasagna sauce.
Dry, short pasta or broken lasagna noodles: Holds the broth well and offers that familiar pasta comfort.
Half-and-half: Gives the soup its creamy texture without being too heavy like cream.
Cornstarch: Helps thicken the soup slightly, creating that luscious texture we love in lasagna.
Fresh spinach: Brightens the dish with color and a mild earthy flavor, plus bonus nutrients.
Ricotta, Parmesan, and shredded mozzarella cheese: The perfect trio to garnish and bring all those classic cheesy lasagna vibes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this White Lasagna Soup Recipe is how flexible it is. I like to keep it classic, but you can absolutely tailor it to suit your taste or what you have on hand. When I’m feeling adventurous, I tweak the herbs or add extra veggies to sneak in more nutrition.

Variation: I once swapped chicken for Italian sausage, and it added a deliciously smoky twist—the soup got rave reviews from my friends!
Gluten-free option: You can swap regular pasta for gluten-free noodles or even use zucchini ribbons for a low-carb spin.
Extra veggies: Toss in mushrooms or bell peppers along with spinach if you want more texture and flavor.
Spicier: Feel free to bump up the red chili flakes or add a dash of hot sauce for more kick.

Step-by-Step: How I Make White Lasagna Soup Recipe

Step 1: Sauté the aromatics

Start by melting the butter in a large Dutch oven over medium heat—this creates a silky base. Then add your finely chopped onion and stir occasionally until it just starts to turn golden, about 3 to 4 minutes. The goal here is to coax out that natural sweetness without browning too much. After the onion gets soft and fragrant, toss in your minced garlic, Italian seasoning, salt, pepper, and a pinch of red chili flakes. Give it all a good stir and cook for another minute or so to really wake up those flavors.

Step 2: Build the broth and cook the chicken

Next, pour in the chicken broth and stir in the chopped sun-dried tomatoes—their tang adds an incredible depth to the soup. Nestle the chicken breasts into the pot, then crank the heat up to medium-high and bring everything to a gentle simmer. Cover and drop the heat to medium-low. Let it cook for about 12-15 minutes, or until the chicken reaches an internal temperature of 165°F. This step is key for perfectly tender, juicy chicken flavors infused right into the broth.

Step 3: Cook the pasta separately

While the chicken is cooking, boil your pasta in a separate pot of salted water according to package directions. Cooking the pasta separately is something I swear by for this recipe—doing it this way prevents the noodles from soaking up too much broth and turning mushy once in the soup. Drain and set aside until you’re ready to combine.

Step 4: Finish the soup

Remove the chicken from the pot and shred it using two forks. In a small bowl, whisk together the half-and-half and cornstarch to create a smooth slurry. Stir this into your soup to thicken it slightly, cooking for another 1 to 2 minutes until luscious and just thickened. Then return the shredded chicken, cooked pasta, and chopped spinach to the pot. Heat through until the spinach wilts and everything’s piping hot. Give the soup a taste and add more salt or pepper if you think it needs a little something extra.

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Tips from My Kitchen

Don’t Overcook the Onions: Getting them just golden helps develop that sweet, rich flavor essential to this soup’s base.
Separate Pasta Cooking: Cooking noodles separately is a game changer to avoid sogginess—trust me on this one!
Shred Chicken While Warm: It’s way easier to shred when freshly cooked and still warm.
Thicken Gradually: Add the half-and-half slurry slowly, stirring constantly so you don’t end up with lumps.

How to Serve White Lasagna Soup Recipe

White Lasagna Soup, creamy lasagna soup, easy lasagna soup, chicken lasagna soup, comforting soup recipes - The image shows two white bowls filled with a creamy soup that has wide, curly-edged pasta, shredded chicken, spinach leaves, small pieces of orange carrot, and a sprinkle of grated cheese on top. The soup is thick and light yellow in color with flecks of herbs throughout. To the right side of the bowls, there are slices of toasted bread with a golden crust placed on a white marbled surface. The overall scene is bright with soft natural lighting emphasizing the texture of the soup and bread. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always crown my bowl of white lasagna soup with a generous dollop of creamy ricotta, sprinkled Parmesan for that salty bite, and a handful of shredded mozzarella that melts into little cheesy pockets. Fresh basil or a sprinkle of chopped parsley also makes a lovely garnish if you want a burst of green freshness. These toppings really make the soup feel indulgent and bring those classic lasagna flavors front and center.

Side Dishes

I like serving this soup with extra crusty bread or garlic knots—perfect for soaking up every last bit of that creamy broth. A crisp green salad dressed simply with lemon juice and olive oil balances the richness and adds a refreshing crunch.

Creative Ways to Present

For special occasions, try serving this White Lasagna Soup in mini bread bowls—that presentation always earns compliments! You could also layer the garnishes individually on top so guests can customize their bowls. And don’t hesitate to drizzle a little chili oil or pesto on top for an unexpected flavor boost that looks beautiful.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover soup in airtight containers in the fridge for up to 3-4 days. My little trick? I store the pasta separately from the soup broth and chicken mixture to prevent the noodles from turning mushy. Then, when I’m ready to eat, I reheat the broth and stir in fresh pasta so it stays perfectly al dente.

Freezing

Though I don’t often freeze this soup, I found that freezing without the pasta works best. Freeze the broth and chicken in a freezer-safe container, then defrost fully before cooking fresh pasta and adding spinach when reheating. This keeps the textures and flavors intact better than freezing the fully assembled soup.

Reheating

To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If it seems thick, add a splash of broth or water to loosen it up. For leftover pasta, heat separately and combine when serving. This method keeps everything tasting fresh and delicious without overcooking the ingredients.

FAQs

Can I make this White Lasagna Soup Recipe vegetarian?

Absolutely! You can swap out the chicken broth for vegetable broth and replace the chicken breasts with hearty veggies like mushrooms, zucchini, or even canned white beans for protein. The sun-dried tomatoes and creamy base mean you won’t miss the meat flavor.
What type of noodles work best in this soup?

Short pasta shapes like broken lasagna noodles, rotini, or small shells work well because they hold the broth nicely. Just remember to cook them separately to prevent the soup from getting too thick or mushy.
Can I use whole milk instead of half-and-half?

You can, but the soup will be less creamy and rich. If using whole milk, consider adding a tablespoon of butter or cream cheese to help thicken and enrich the broth.
How do I avoid the soup becoming too thick after refrigerating?

Soups with cornstarch or cream can thicken in the fridge. Simply add a splash of broth, water, or milk while reheating and stir gently until it reaches your desired consistency.
Can I prepare this soup ahead of time?

Definitely! You can make the broth and chicken portion a day ahead, cook the pasta fresh when ready to eat, and then combine everything during reheating for best texture.

Final Thoughts

This White Lasagna Soup Recipe feels like a warm hug in a bowl for chilly nights or when you just want that rich, comforting pasta dish without the hassle of all the layers. I love how the sun-dried tomatoes bring a little brightness and how easy it comes together on busy weeknights. If you’re looking for a way to shake up your dinner routine with a cozy, satisfying meal, give this soup a try—you won’t regret it. And don’t forget to share it with friends; it’s one of those recipes that tastes even better when enjoyed together.