Quick Benefits
- Comforting & creamy: Offers the flavors of traditional lasagna in a cozy soup form.
- One-pot meal: Minimal cleanup and maximum flavor.
- Customizable: Easy to adapt with different proteins, veggies, or pasta shapes.
- Nutritious: Packed with protein, greens, and rich in calcium from the cheese.
Essential Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 3 cups low sodium chicken broth
- 2 boneless skinless chicken breasts
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 2 cups short dry pasta or broken lasagna noodles
- 1 cup half and half or cream
- 2 tablespoons corn starch
- 1 cup fresh spinach, roughly chopped
- Ricotta, Parmesan, or shredded mozzarella for garnish
Preparation Steps
- Sauté Aromatics: In a large soup pot, melt butter over medium heat. Sauté onion until just golden, then add garlic, Italian seasoning, salt, black pepper, and crushed red pepper. Cook for 1 minute.
- Add Chicken & Simmer: Pour in chicken broth, then add chicken breasts and sun-dried tomatoes (if using). Cover and simmer on medium-low heat for 12–15 minutes, or until chicken reaches 165°F.
- Cook Pasta Separately: In a separate pot, cook pasta until al dente. Drain and set aside.
- Shred Chicken: Remove chicken from the soup, shred it, and set aside.
- Creamy Base: Whisk together the cream and corn starch until smooth. Stir this into the soup pot.
- Combine Everything: Return the shredded chicken, pasta, and chopped spinach to the pot. Heat until everything is well blended and warmed through.
- Serve: Ladle into bowls and garnish with your favorite cheese.
Health Benefits
- Protein-Rich: Chicken adds lean protein that supports muscle health.
- Vitamin-Packed: Spinach and sun-dried tomatoes are rich in vitamins A, C, and iron.
- Bone Health: Dairy ingredients like cream and cheese provide essential calcium.
- Immune Support: Garlic and onions offer natural antimicrobial properties.
Serving Suggestions
- Garnish with fresh basil or parsley for color and brightness.
- Side Pairings: Serve with garlic bread, a side Caesar salad, or roasted veggies.
- Family Style: Present in a large soup tureen with cheese on the side for a customizable experience.
Creative Variations
- Vegetarian: Replace chicken with cannellini beans or mushrooms.
- Spicy: Add chopped jalapeños or extra red pepper flakes.
- Cheesier: Stir in more mozzarella or a spoonful of ricotta directly into the soup before serving.
- Gluten-Free: Use gluten-free pasta or zucchini noodles.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the pasta for best texture, up to 2 months.
- Reheating: Warm over medium heat, adding a splash of broth or cream to loosen the consistency if needed.
Pro Tips
- Don’t overcook the pasta – al dente holds up better when reheating.
- Add spinach right at the end to keep it vibrant and fresh.
- For deeper flavor, use homemade chicken broth if possible.
Frequently Asked Questions
Q: Can I use rotisserie chicken instead?
A: Absolutely! It saves time and adds extra flavor.
Q: What pasta shape works best?
A: Broken lasagna noodles, rotini, or penne hold up well and capture the creamy broth.
Q: Can I make it ahead of time?
A: Yes, just store the pasta separately and add it in when reheating to prevent it from getting too soft.
Q: Is this recipe kid-friendly?
A: Yes! The creamy, cheesy flavors are usually a big hit with kids.
White Lasagna Soup
White Lasagna Soup is a cozy, creamy twist on the classic Italian lasagna. Packed with tender chicken, flavorful Italian herbs, sun-dried tomatoes, spinach, and pasta, all enveloped in a rich, cheesy broth, this comforting one-pot dish is perfect for chilly days or weeknight dinners. It brings all the flavors of lasagna—without the layers—in an easy, hearty soup form.
- Total Time: 45 minutes
Ingredients
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves fresh garlic, finely minced
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
3 cups low sodium chicken broth
2 boneless skinless chicken breasts
1/4 cup sun-dried tomatoes, chopped (optional)
2 cups short dry pasta or broken lasagna noodles
1 cup half and half or cream
2 tablespoons corn starch
1 cup fresh spinach, roughly chopped
Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish
Instructions
In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute, allowing the flavors to meld together beautifully.
Add the chicken broth and stir well. Then, gently place the uncooked chicken breasts and sun-dried tomatoes into the pot.
Bring to a simmer, cover the pot, and reduce the heat to medium-low. Cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked (reach an internal temperature of at least 165°F).
Meanwhile, cook the pasta in boiling salted water according to package directions until it reaches al dente.
Once the chicken is cooked, carefully remove it from the soup and shred it into bite-sized pieces.
Whisk the cream and corn starch together until smooth.
Stir the shredded chicken, cooked pasta, cream mixture, and chopped spinach back into the pot. Heat through until everything is deliciously warmed.
Serve your White Lasagna Soup with a sprinkle of cheese as desired!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 to 6 servings
- Calories: Approximately 400–450 kcal per serving (varies depending on cheese and cream used)
