Name: White Lasagna Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tbsp unsalted butter; 1 medium onion, chopped; 4 cloves garlic, minced; 2 tsp Italian seasoning; Salt and black pepper, to taste; 1/4 tsp crushed red pepper flakes (optional); 6 cups low sodium chicken broth; 1 lb boneless, skinless chicken breasts; 1/2 cup sun-dried tomatoes, chopped (optional but recommended); 8 oz short pasta or broken lasagna noodles; 1 cup half and half or heavy cream; 1 tbsp cornstarch; 2 cups fresh spinach; Ricotta cheese, for topping; Grated Parmesan cheese, for topping; Shredded mozzarella cheese, for topping

Why You’ll Love This Recipe

I love this soup because it takes the soul of a traditional white lasagna—cheesy, creamy, savory—and turns it into a weeknight-friendly stovetop meal. It’s a great way to use up leftover chicken or a box of pasta sitting in the pantry. I get layers of flavor without layering anything in a baking dish, and the toppings let me personalize each bowl to my taste. Plus, it’s a real crowd-pleaser—everyone always asks for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter
onion
garlic
Italian seasoning
salt and black pepper
crushed red pepper flakes (optional)
low sodium chicken broth
boneless, skinless chicken breasts
sun-dried tomatoes (optional but recommended)
short pasta or broken lasagna noodles
half and half or heavy cream
cornstarch
fresh spinach
ricotta cheese (for topping)
grated Parmesan cheese (for topping)
shredded mozzarella cheese (for topping)

Directions

I melt the butter in a large pot over medium heat and sauté the onion until it’s soft and golden.
I add the garlic, Italian seasoning, salt, pepper, and red pepper flakes, then sauté for another minute to let the flavors bloom.
I pour in the chicken broth, add the chicken breasts and sun-dried tomatoes, and simmer everything—covered—for about 12 to 15 minutes, until the chicken is fully cooked.
While the soup simmers, I cook the pasta in a separate pot until al dente, then drain it and set it aside.
I remove the chicken from the pot, shred it with two forks, and return it to the soup.
In a small bowl, I whisk together the cream and cornstarch, then stir it into the soup to help it thicken slightly.
I add the cooked pasta and spinach, letting everything simmer a few more minutes until the spinach wilts and the soup is creamy.
I ladle the soup into bowls and top it with a generous scoop of ricotta, a sprinkle of Parmesan, or some shredded mozzarella—whatever I’m in the mood for.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Each serving is rich, satisfying, and ideal for a quick but comforting dinner.

Variations

When I’m short on time, I use rotisserie chicken and skip the simmering step—just add the shredded chicken with the cream. For a vegetarian version, I swap the chicken with white beans or sautéed mushrooms. If I want it dairy-free, I use unsweetened almond or coconut milk and add a spoonful of nutritional yeast for a cheesy note. I sometimes skip the sun-dried tomatoes, but they add a wonderful depth of flavor when I have them on hand.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The soup does thicken as it sits, so I add a splash of broth or water when reheating. I reheat it gently on the stovetop or in the microwave until warmed through. If I know I’m making this ahead, I keep the pasta separate and stir it in just before serving to prevent it from getting too soft.

FAQs

Can I make this soup ahead of time?

Yes, and it actually tastes even better the next day. I just keep the pasta separate to avoid it soaking up too much liquid.

What’s the best pasta to use?

I usually go for short pasta like rotini, shells, or bowties. Broken lasagna noodles are also fun and keep with the theme.

Can I freeze this soup?

I don’t recommend freezing it with the cream and pasta already mixed in, but I’ve frozen the base (without cream or noodles) and added those fresh after thawing.

What cheese works best for topping?

I like using a mix—ricotta gives it a lasagna-like richness, Parmesan adds saltiness, and mozzarella melts beautifully. I often mix and match based on what I have.

Can I add other vegetables?

Absolutely. I’ve tossed in mushrooms, zucchini, or even peas when I want to bulk it up. I just sauté firmer vegetables before adding the broth.

Conclusion

This white lasagna soup is creamy, cheesy, and filled with everything I love about a traditional lasagna—without the layering or baking. It’s quick enough for a busy weeknight and cozy enough to serve at a casual gathering. Whether I’m craving comfort food or need to use up some pantry staples, this soup always delivers a satisfying, flavor-packed meal.