Dinner

White Chicken Lasagna Soup Recipe

Name: White Chicken Lasagna Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 3 cloves garlic, finely minced; 2 teaspoons Italian seasoning; 1 teaspoon salt; ¼ teaspoon pepper; ⅛ teaspoon red chili flakes; 3 cups low-sodium chicken broth; 2 boneless skinless chicken breasts (about 1 lb); ¼ cup sun-dried tomatoes, chopped; 2 cups dry short pasta or broken lasagna noodles; 1 cup half-and-half; 2 tablespoons cornstarch; 1 cup fresh spinach, roughly chopped; Ricotta cheese (for garnish); Parmesan cheese (for garnish); Shredded mozzarella cheese (for garnish)

ByAndria Russo December 10, 2025December 10, 2025

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Introduction

This White Chicken Lasagna Soup brings all the comforting flavors of classic lasagna into a hearty, creamy soup. Ready in just 40 minutes, it’s perfect for cozy weeknights when you want something satisfying and simple.

A white pot filled with creamy chicken soup showing three main layers inside: a light beige creamy broth base, scattered with shredded white chicken pieces, and small chunks of yellowish pasta. Fresh green parsley leaves float on top, adding a touch of bright green color, along with tiny dark specks of black pepper and herbs. The pot is placed on a white marbled surface with some fresh green parsley visible on the left edge and a light blue cloth underneath the pot. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt
¼ teaspoon pepper
⅛ teaspoon red chili flakes
3 cups low-sodium chicken broth
2 boneless skinless chicken breasts (about 1 lb)
¼ cup sun-dried tomatoes (chopped)
2 cups dry short pasta (or broken lasagna noodles)
1 cup half-and-half
2 tablespoons cornstarch
1 cup fresh spinach (roughly chopped)
Ricotta cheese (for garnish)
Parmesan cheese (for garnish)
Shredded mozzarella cheese (for garnish)

Instructions

Step 1: Melt the butter in a large Dutch oven or soup pot over medium heat.
Step 2: Add the chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
Step 3: Stir in the garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.
Step 4: Pour in the chicken broth. Add the uncooked chicken breasts and chopped sun-dried tomatoes.
Step 5: Increase the heat to medium-high and bring to a simmer. Cover the pot, reduce heat to medium-low, and cook for 12 to 15 minutes until the chicken is cooked through.
Step 6: Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.
Step 7: Remove the chicken breasts from the soup and shred them with two forks.
Step 8: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup and cook for 1 to 2 minutes until the soup thickens slightly.
Step 9: Add the shredded chicken, cooked pasta, and chopped spinach to the pot. Stir well and heat through.
Step 10: Taste the soup and adjust the seasonings as needed. Serve hot, garnished with ricotta, Parmesan, and shredded mozzarella cheeses as desired.

Tips & Variations

For extra richness, substitute half-and-half with heavy cream.
Use gluten-free pasta if you want to make this dish gluten-free.
Adding fresh basil or oregano can enhance the Italian flavors.
Swap sun-dried tomatoes with roasted red peppers for a different twist.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to loosen it up.

How to Serve

A creamy soup is shown inside a light blue pot with a white inside, placed on a white marbled surface with some green herbs on the side. The soup has multiple layers visible: the base is a pale creamy broth with a smooth texture, mixed with pieces of shredded white chicken evenly spread throughout. There are small pieces of yellow pasta scattered in the soup, along with green leafy herbs adding color contrast. Tiny black pepper specks and bits of brown spices are also sprinkled across the surface. The soup looks rich and comforting, filling the pot close to the top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, using shredded rotisserie chicken is a great time-saver. Add it to the soup after the broth is simmered instead of cooking raw chicken breasts.

Can I freeze this soup?

While it’s possible to freeze, the pasta may become mushy after thawing. To preserve texture, consider freezing the soup without pasta and adding freshly cooked pasta when reheating.