White Lasagna Soup

White Lasagna Soup is your favorite pasta bake in cozy soup form! It’s rich, creamy, and loaded with tender chicken, hearty pasta, and a blend of cheeses that make every spoonful irresistible. Packed with veggies and comforting flavors, it’s the kind of dinner that warms you up and keeps everyone coming back for seconds.

Love More Apple Desserts Recipes? Try My One Pot Lasagna Soup or this Apple Crumble Cheesecake next.

Why You’ll Love This Recipe

You get all the comforting lasagna flavors – cheesy, creamy, hearty noodles – in a cozy soup that skips the tedious layering. The hint of spice cuts through the richness perfectly, keeping every bite balanced and flavorful. And since it all comes together in one pot, you’ll have a satisfying dinner without the mountain of dishes.

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Ingredient List

For the Soup Base:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon red chili flakes (skip if you want)

Main Components:

• 3 cups low-sodium chicken broth
• 2 boneless, skinless chicken breasts (about 1 pound)
• ¼ cup chopped sun-dried tomatoes
• 2 cups dry short pasta (or break up lasagna noodles)
• 1 cup half-and-half
• 2 tablespoons cornstarch
• 1 cup fresh spinach, chopped up

For the Cheese Situation:

• Ricotta cheese
• Parmesan cheese
• Shredded mozzarella cheese

Don’t have sun-dried tomatoes? Regular ones work fine. Want it dairy-free? Use coconut milk and skip cheese or use the fake stuff.

Why These Ingredients Work

Butter and onions make your kitchen smell incredible and everything taste better – that’s just science. Sun-dried tomatoes are like little flavor grenades that regular tomatoes can’t touch. Don’t even think about skipping them.

Half-and-half mixed with cornstarch creates this creamy texture without being too heavy or weird. Italian seasoning is basically cheating but whatever – all those herbs without measuring a million things. Spinach makes me feel less guilty about all the cheese.

The cheese trio is where the magic happens. Ricotta tastes like actual lasagna, mozzarella gives you those stretchy cheese pulls for photos, and Parmesan just makes everything taste fancier.

Essential Tools and Equipment

You need a big pot or Dutch oven – don’t try this in some tiny saucepan. Sharp knife for chopping stuff. Whisk for mixing the cream thing. Ladle for serving. That’s it.

How To Make White Lasagna Soup

Step 1: Build the Base

Melt butter in your pot over medium heat. Add chopped onion and cook 3-4 minutes until it gets golden. Whole house smells amazing at this point.

Step 2: Add the Good Stuff

Throw in garlic, Italian seasoning, salt, pepper, and chili flakes if you’re using them. Stir for about a minute until it smells incredible.

Step 3: Cook the Chicken

Pour in chicken broth and add chicken breasts with sun-dried tomatoes. Let it simmer 10-15 minutes until chicken’s cooked through – should be 165°F inside.

Step 4: Shred It Up

Take out the chicken and shred it with two forks. I like bigger chunks but do whatever. Put it all back in the pot.

Step 5: Pasta Time

Add dry pasta right to the soup. Cook until almost done – it’ll keep cooking and soak up flavor.

Step 6: Make It Creamy

Mix half-and-half with cornstarch in a bowl until smooth. Pour into soup slowly while stirring. This is where it gets good.

Step 7: Add Spinach

Toss in spinach and stir until it wilts – maybe a minute. Don’t cook it to death.

Step 8: Serve and Go Crazy

Put in bowls and load up with cheese – ricotta blobs, mozzarella, Parmesan, whatever you want. More is always better.

You Must Know

Let your half-and-half sit out for like ten minutes before mixing with cornstarch. Prevents weird curdling stuff.

My secret trick: Save some pasta water before adding the cream mixture. If soup gets too thick, thin it out with that starchy goodness.

Pro Tips & Cooking Hacks

Don’t rush cooking the onions – those extra minutes make everything taste better. Shred chicken while it’s still warm with two forks for perfect pieces.

Don’t do this: Never let it boil hard after adding cream mixture. Keep it at gentle bubbles or it might separate and look gross.

Lazy hack: Use rotisserie chicken instead. Skip the whole cooking chicken part and just add 2-3 cups of shredded store-bought chicken.

Flavor Variations & Suggestions

Spicy version: Double the chili flakes and add diced jalapeño with onions.

Veggie packed: Throw in zucchini, bell peppers, or mushrooms with the onions.

Different protein: Italian sausage instead of chicken is amazing. Or skip meat entirely and add white beans.

Fresh herb finish: Stir in fresh basil, oregano, or parsley at the end.

Make-Ahead Options

Make everything through step 6 up to two days ahead. Store in fridge and reheat gently, adding spinach right before serving.

Freezer situation: Freeze without pasta for up to three months. Thaw completely, reheat, then add fresh pasta.

Recipe Notes & Baker’s Tips

The cornstarch and half-and-half thing won’t break like heavy cream sometimes does. Want it thinner? Add more broth a cup at a time.

Pasta choice matters: Short shapes like penne work great, but broken lasagna noodles give you that authentic feel.

Serving Suggestions

Garlic bread for dipping is mandatory. Caesar salad on the side makes it feel like a real meal.

When to make this: Sunday dinners, crazy weeknights, when friends come over and you want to look like you know what you’re doing. Also great for potlucks – just keep warm in a slow cooker.

Make it fancy: Drizzle good olive oil on top, add fresh herbs, or throw some bacon bits on there.

Honestly hope this becomes your go-to like it did mine. There’s something about making restaurant-quality food at home that just hits different.

How to Store Your White Lasagna Soup

Fridge: Keeps 4 days in containers. Gets thicker when cold so add broth when reheating.

Freezer: Good for 3 months. Freeze without pasta and add fresh when you reheat.

Reheating: Warm gently on stove over medium-low heat. Add more broth or cream if it’s too thick.

Allergy Information

Has: Dairy, gluten from pasta

Dairy-free: Use coconut milk instead of half-and-half and dairy-free cheese or skip it.

Gluten-free: Use gluten-free pasta or cauliflower rice for low-carb.

Questions I Get Asked A Lot

Can I use frozen spinach?

Yeah, about ½ cup thawed and drained well. Add it same time as fresh.

Slow cooker version?

Put everything except pasta, cream mixture, and spinach in slow cooker. Cook LOW 4-6 hours, add pasta for last 30 minutes, stir in cream and spinach before serving.

How do I keep it from curdling?

Keep heat medium or lower after adding cream mixture. Don’t let it boil hard.

💬 Tried this recipe? Leave a comment and rating below! Love hearing how it turned out and what crazy variations you came up with!