White Lasagna Soup is everything you love about a classic white chicken lasagna — the creamy sauce, melty cheeses, tender chicken, and perfectly seasoned noodles — but spoonable, slurpable, and even easier to make. Imagine all that comfort packed into a bowl, ready in under 40 minutes. It’s the kind of meal that makes you feel like you’re wrapped in a soft blanket on a chilly evening.
Whether you’re feeding the family after a long day or just need a bit of cozy therapy in edible form, this White Lasagna Soup checks every box. It’s rich without being heavy, cheesy without being greasy, and full of flavor that tastes like it’s been simmering for hours (spoiler: it hasn’t). The best part? It’s topped with a trio of cheeses—ricotta, mozzarella, and Parmesan—that melt into the soup like a dream.
Table of Contents
What is White Lasagna Soup?
White Lasagna Soup takes all the flavors of traditional lasagna — chicken, garlic, Italian seasoning, and a creamy sauce — and transforms them into a comforting soup version. It’s a mash-up between a hearty pasta dish and a cozy chicken soup.
Instead of layering noodles and sauce, everything cooks in one pot, making it perfect for busy nights when you crave something indulgent but don’t have time to bake a full lasagna. The “white” part comes from using a creamy base made with chicken broth, half-and-half, and cheese, creating that luscious texture that hugs every noodle.
Reasons to Try White Lasagna Soup
There are about a dozen reasons to fall in love with White Lasagna Soup, but let’s start with the big ones. First, it’s quick — you can have dinner on the table in 40 minutes, total. Second, it’s family-friendly. Even picky eaters who turn up their noses at spinach or “weird soups” end up asking for seconds.
Third, it’s flexible. You can use leftover chicken, swap in turkey, or even make it vegetarian with mushrooms or white beans. Lastly, it tastes like something you’d order at a cozy café but costs a fraction to make at home. If you’re into warm, creamy comfort food (and who isn’t?), this is your new weeknight hero. Plus, it pairs beautifully with a crisp salad like Street Corn Creamy Cucumber Salad or a loaf of crusty bread to soak up every drop of goodness.
Ingredients Needed to Make White Lasagna Soup
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red chili flakes (optional, for a little kick)
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb total)
- 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, Parmesan, and shredded mozzarella for topping
This combination of ingredients gives you everything — richness from butter and cream, a savory base from the broth and chicken, and brightness from the tomatoes and spinach. The cheeses on top are the final flourish, turning each bowl into something that looks (and tastes) restaurant-worthy.
Instructions to Make White Lasagna Soup – Step by Step
Step 1: Sauté Your Aromatics
Start by melting the butter in a large Dutch oven or soup pot over medium heat. Once it begins to sizzle slightly, toss in your finely chopped onion. Let it cook until it’s translucent and just starting to brown — about 3 to 4 minutes. You’ll know it’s ready when your kitchen smells like heaven. Stir in the minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for about a minute, just long enough for the garlic to release its aroma without burning. This step lays the foundation of your soup’s flavor, so don’t rush it.
Step 2: Build the Broth Base
Pour in the chicken broth, scraping the bottom of the pot to lift all those flavorful bits. Add the chicken breasts and sun-dried tomatoes, then increase the heat to medium-high. Once it starts to bubble gently, cover the pot and reduce the heat to medium-low. Let it simmer for about 12 to 15 minutes, until the chicken is fully cooked and tender. You can check with a thermometer — 165°F is the magic number. While that’s happening, take a deep breath and enjoy how your kitchen smells like an Italian restaurant.
Step 3: Cook the Pasta Separately
While the soup simmers, bring a large pot of salted water to a boil and cook your pasta according to the package instructions. Cooking the noodles separately keeps them perfectly al dente and prevents the soup from becoming too thick or starchy later. Once done, drain and set aside. You can toss them with a little olive oil if you’re worried about them sticking together.
Step 4: Shred the Chicken
When the chicken is cooked through, remove it from the soup and place it on a cutting board. Use two forks to shred it into bite-sized pieces. It should pull apart easily — tender and juicy. If you’ve got kids helping in the kitchen, this is a great job for them (just make sure it’s cooled slightly first). Once shredded, set aside.
Step 5: Make It Creamy
In a small bowl, whisk together the half-and-half and cornstarch until smooth. Slowly pour this mixture into the soup while stirring constantly. Within a couple of minutes, you’ll notice the broth thickening into a silky, creamy base. This is the part that transforms it from “just soup” into “lasagna in a bowl.”
Step 6: Combine Everything
Add your shredded chicken back into the pot, followed by the cooked pasta and chopped spinach. Stir until everything is evenly distributed and the spinach just begins to wilt. Taste and adjust the seasoning — a little extra salt, a grind of black pepper, maybe a sprinkle of red pepper flakes if you like things spicy.
Step 7: Garnish Like a Pro
Ladle the soup into bowls and top each serving with a dollop of ricotta, a sprinkle of shredded mozzarella, and a generous dusting of Parmesan. The cheeses will melt beautifully into the hot soup, creating that signature lasagna creaminess right in your bowl. Serve immediately, preferably with some warm bread or a simple salad like Easy Creamy Pasta Salad or Ranch Pasta Salad to round out the meal.
What to Serve with White Lasagna Soup
This soup pairs beautifully with crusty garlic bread, a crisp green salad, or roasted vegetables. For something fresh and vibrant, try my Cucumber Edamame Salad. If you’re craving a little indulgence on the side, my Cheesy Broccoli or Creamy Spinach Tomato Tortellini are perfect complements. And if you’re hosting or meal prepping, serve this soup alongside a light dessert like Lemon Blueberry Bars to finish on a bright note.
Key Tips for Making White Lasagna Soup
- Use good-quality broth. It’s the backbone of flavor, so go for homemade or a trusted low-sodium brand.
- Shred, don’t cube, your chicken. Shredded chicken catches the creamy sauce better and feels more like traditional lasagna.
- Add spinach last. It keeps its color and freshness when stirred in right before serving.
- Cheese on top, not in. Adding cheese as a topping (not mixed in) keeps the soup from getting stringy or clumpy.
- Make it ahead. The flavors deepen overnight, making it even more delicious the next day — just store the pasta separately to avoid sogginess.
Storage and Reheating Tips for White Lasagna Soup
If you somehow end up with leftovers (rare, but possible), you can store the soup and noodles separately in airtight containers in the fridge for up to 4 days. When reheating, warm the soup gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of broth or half-and-half if it thickens too much. Avoid boiling it again, as that can cause the dairy to separate.
FAQs
Can I make White Lasagna Soup ahead of time?
Absolutely. It reheats beautifully, and the flavors only get richer with time. Just store the noodles separately.
Can I freeze it?
Yes, but freeze it before adding the pasta. When you’re ready to enjoy, thaw, reheat gently, and add freshly cooked noodles.
Can I make it vegetarian?
Totally. Swap the chicken for white beans or mushrooms, and use vegetable broth.
What’s the best pasta to use?
Short noodles like rotini, fusilli, or broken lasagna sheets work best — they catch the sauce perfectly without getting mushy.
Final Thoughts
White Lasagna Soup is the kind of meal that makes you close your eyes after the first spoonful and think, “Yep, this is comfort.” It’s cozy but light enough for any season, rich but balanced, and flexible enough to fit whatever’s in your fridge. Whether you’re cooking for a family of five or just yourself after a long workday, this soup is a hug in a bowl. And if you’re looking for more creamy, dreamy comfort food recipes, hop over to First Tasting’s collection of soups for ideas that’ll warm your heart — and your dinner table.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
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White Lasagna Soup Recipe: Easy, Cozy, and Family-Approved
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
White Lasagna Soup turns all the creamy, cheesy flavors of white chicken lasagna into a cozy bowl of soup! It’s topped with ricotta, Parmesan and mozzarella for a comforting, family-friendly meal.
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, Parmesan cheese, and shredded mozzarella cheese for garnish
Instructions
1. Melt the butter in a large Dutch oven or soup pot over medium heat.
2. Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
3. Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
4. Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
5. Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).
6. Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
7. Remove the chicken from the soup and shred with two forks.
8. In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
9. Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
10. Taste and adjust seasonings if desired. Serve with cheese, as desired.
Notes
Leftover soup will last in the refrigerator for 3-4 days. To reheat, warm in the microwave or heat on low on the stove until heated through. For best texture, store the pasta and soup separately to prevent soggy noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American, Canadian
Nutrition
- Serving Size: 399 grams
- Calories: 459
- Sugar: 6g
- Sodium: 755mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 74mg
