What pasta is best for white chicken lasagna soup?

While Mafalda Corta (mini lasagna noodles) adds a lasagna-like texture and look, other short pastas like rotini, bow-tie (farfalle), fusilli , or even broken lasagna sheets work wonderfully. Just avoid long noodles like spaghetti, which don’t hold the creamy sauce as well.

Can I make this soup ahead of time?

Yes! You can prepare the broth and chicken portion in advance and freeze it before adding the pasta and cream. For best results, store the pasta separately to prevent it from becoming too soft. Add the cream and noodles when reheating to preserve freshness and texture.

How can I make this white chicken lasagna soup dairy-free?

To make a dairy-free version , substitute the butter with olive oil or vegan butter, and use plant-based cream alternatives such as cashew cream or full-fat coconut milk. Choose dairy-free cheeses or skip the cheese garnish altogether. The flavor will still be rich and satisfying!

White Chicken Lasagna Soup – Best Recipe

Name: White Chicken Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter: for sautéing aromatics; 1 medium onion, finely chopped: adds flavor base; 3 cloves garlic, finely minced: adds depth and aroma; 2 teaspoons Italian seasoning: for classic herb flavor; 1 teaspoon salt: enhances all flavors; 1/4 teaspoon black pepper: adds mild spice; 1/8 teaspoon red chili flakes: optional kick of heat; 3 cups low-sodium chicken broth: base of the soup; 2 boneless skinless chicken breasts (about 1 lb): protein source; 1/4 cup sun-dried tomatoes, chopped: for sweet, tangy richness; 2 cups short pasta or broken lasagna noodles: hearty texture; 1 cup half-and-half: creates creamy broth; 2 tablespoons cornstarch: thickens the soup; 1 cup fresh spinach, roughly chopped: adds nutrients and color; 1/4 cup ricotta cheese (for garnish): creamy, rich topping; 2 tablespoons shredded mozzarella cheese (for garnish): melty finish; 2 tablespoons grated Parmesan cheese (for garnish): salty depth

Description

This White Chicken Lasagna Soup is a cozy and creamy comfort food dish that transforms the flavors of classic white chicken lasagna into an easy, one-pot soup. With tender shredded chicken, mini lasagna noodles, spinach, sun-dried tomatoes, and a rich, cheesy broth, it’s perfect for weeknights or chilly evenings.

Ingredients

Scale

2 tablespoons unsalted butter: for sautéing aromatics
1 medium onion, finely chopped: adds flavor base
3 cloves garlic, finely minced: adds depth and aroma
2 teaspoons Italian seasoning: for classic herb flavor
1 teaspoon salt: enhances all flavors
1/4 teaspoon black pepper: adds mild spice
1/8 teaspoon red chili flakes: optional kick of heat
3 cups low-sodium chicken broth: base of the soup
2 boneless skinless chicken breasts (about 1 lb): protein source
1/4 cup sun-dried tomatoes, chopped: for sweet, tangy richness
2 cups short pasta or broken lasagna noodles: hearty texture
1 cup half-and-half: creates creamy broth
2 tablespoons cornstarch: thickens the soup
1 cup fresh spinach, roughly chopped: adds nutrients and color
1/4 cup ricotta cheese (for garnish): creamy, rich topping
2 tablespoons shredded mozzarella cheese (for garnish): melty finish
2 tablespoons grated Parmesan cheese (for garnish): salty depth

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Instructions

Melt butter in a large Dutch oven over medium heat.
Add chopped onion and sauté for 3–4 minutes until golden.
Stir in garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute.
Pour in chicken broth, then add uncooked chicken breasts and sun-dried tomatoes.
Bring to a simmer, cover, and cook over medium-low for 12–15 minutes, until chicken is cooked through.
Meanwhile, cook pasta in a separate pot according to package directions until al dente. Drain and set aside.
Remove the cooked chicken, shred with forks, and return to the pot.
In a small bowl, whisk together half-and-half and cornstarch to create a slurry. Stir into the soup and cook for 2 minutes to thicken.
Stir in cooked pasta and spinach. Heat through for 2–3 minutes.
Ladle soup into bowls and top with ricotta, mozzarella, and Parmesan cheese. Serve hot.

Notes

Cook pasta separately to prevent it from becoming mushy in leftovers.
Add more red pepper flakes for a spicier version.
Store soup and pasta separately for better texture when reheating.
You can use leftover shredded chicken to speed up prep time.
Frozen spinach can be used in place of fresh, just thaw and squeeze out excess moisture.

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