Creamy White Lasagna Soup

It was a chilly Tuesday night when I first attempted to turn my favorite lasagna into a cozy bowl of soup. I had leftover chicken, half a box of lasagna noodles, and a deep craving for something hearty—but easy. What came out of that experiment was this rich, creamy White Lasagna Soup that instantly became a family favorite.

This lemon herb chicken-inspired soup isn’t just soul-warming, it’s also a beginner cook’s dream. With easy-to-find ingredients and a single pot (plus one pan for pasta), you’ll have dinner on the table in 30 minutes or less. It’s a perfect easy sheet pan dinner alternative that doesn’t require any layering, baking, or complicated sauces.

Why This Recipe is Special

What makes this dish stand out is the way it delivers all the flavor of a baked white lasagna—think creamy sauce, juicy chicken, Italian spices, and tender noodles—but in a much faster and more manageable format. The broth is rich and cheesy, the texture comforting, and the process simple enough for even the most hesitant home cook.

Plus, it’s easily customizable, friendly for leftovers, and balances indulgence with fresh veggies. Whether you’re trying to impress someone or just need a comforting meal on a cold evening, this one delivers every time.

Ingredients and Preparation

Butter – Starts the soup with a smooth richness. Unsalted gives you more control over seasoning.

Onion & Garlic – These two create a flavor base that makes the soup taste like it’s been simmering for hours.

Italian Seasoning, Salt, Black Pepper, Red Pepper Flakes – Adds classic herb flavor and a little kick. Omit or adjust the red pepper if you’re spice-sensitive.

Chicken Broth – This forms the soup base. Low-sodium broth is best so you can adjust salt to taste.

Chicken Breast – Adds lean protein. It cooks directly in the soup, making it super convenient.

Sundried Tomatoes – Optional, but they add a sweet-tart punch that deepens flavor.

Short Pasta – Think bow-ties, rotini, or broken-up lasagna sheets. Anything small and hearty will work.

Half-and-Half or Cream + Cornstarch – This combo thickens the soup and adds a velvety texture.

Spinach – A burst of color and nutrients. Use fresh if possible; frozen works if you prep it right.

Cheese (Ricotta, Parmesan, or Mozzarella) – The final touch for cheesy comfort. Parmesan adds saltiness; ricotta gives creaminess; mozzarella melts into the broth.

Ingredient Swaps

• Use rotisserie chicken for a no-cook shortcut.
• Replace spinach with kale or frozen peas.
• Make it vegetarian with veggie broth and white beans instead of chicken.
• Dairy-free? Try coconut cream and olive oil as substitutes.

Step-by-Step Instructions

Step 1
In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onion and sauté until translucent and just starting to brown. Stir in the garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for about 1 minute, just until fragrant.

Step 2
Pour in the chicken broth and stir well to deglaze the pot. Add the raw chicken breasts and optional sun-dried tomatoes. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 12–15 minutes or until the chicken is fully cooked (internal temp should be 165°F).

Step 3
While the chicken is cooking, bring a separate pot of salted water to a boil and cook your pasta until just al dente according to the package instructions. Drain and set aside.

Step 4
Once the chicken is cooked, remove it from the soup and shred it using two forks. Whisk the cream and cornstarch together in a small bowl until smooth.

Step 5
Return the shredded chicken to the pot. Stir in the cream mixture, cooked pasta, and spinach. Simmer for 3–5 minutes until the soup is heated through and slightly thickened. Taste and adjust seasoning if needed.

Step 6
Ladle into bowls and top with a generous scoop of ricotta or a sprinkle of shredded cheese. Serve hot.

Beginner Tips and Notes

• Chicken cooks faster when diced: If you’re in a rush, cut the chicken into cubes before adding.
• Avoid overcooked veggies: Add spinach at the end so it stays green and tender.
• Too thick? Add extra broth or a splash of milk to loosen it up.
• Forgot to thaw your chicken? Use cooked chicken and just add it in after the broth simmers.

Kitchen Prep Tips

• Chop everything before you start cooking to stay organized.
• No cornstarch? You can thicken with a spoonful of cream cheese instead.
• Don’t want another pot? Cook the pasta in the soup—just add more broth.

Serving Suggestions

Pair this soup with warm garlic bread, parmesan breadsticks, or a light Caesar salad for a complete meal. For a heartier dinner, add a side of roasted vegetables like carrots or zucchini.

Leftover Love

• Store soup and pasta separately to avoid soggy noodles.
• Refrigerate for up to 4 days. Reheat gently on the stove or in the microwave.
• This soup also freezes well—but do it before adding pasta or cream.

Let’s Hear From You!

There’s nothing more comforting than a homemade soup that’s both creamy and satisfying—and this White Lasagna Soup is a keeper for sure. Whether you’re cooking solo for the first time or feeding a family, this recipe brings joy with every spoonful.

If you give it a try, I’d love to hear how it went! Drop a comment below or share your version and tag your cooking photos. Did you make it spicy? Use kale instead of spinach? Add extra cheese on top? Let’s swap ideas!

FAQ About White Lasagna Soup

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