This Creamy White Lasagna Soup Recipe is seriously the coziest bowl of comfort you’ll want to dive into all season long. Imagine that classic creamy lasagna flavor swapped into a rich, warming soup that’s ready in under 40 minutes. Let me tell you, it’s a game-changer for busy weeknights!
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Why You'll Love This Recipe
I first stumbled on this creamy white lasagna soup recipe when I wanted all the comforting notes of lasagna but without the fuss of layering and baking. It delivers that creamy, cheesy goodness in a fraction of the time, making it a staple in my dinner rotation.
- Speedy Comfort: This soup comes together in about 40 minutes, perfect when you want something hearty but don’t have hours to cook.
- Rich & Creamy Flavor: Thanks to the half-and-half and cheeses, it’s indulgently creamy without being heavy.
- Simple Ingredients: You likely have most of these pantry staples on hand, so it’s an easy weeknight fix.
- Customizable Goodness: Add your favorite veggies or swap in veggies like kale or mushrooms for a personal twist.
Ingredients & Why They Work
The beauty of this creamy white lasagna soup recipe lies in its straightforward ingredients that blend into a smooth, flavorful soup. Each component brings something special, and once combined, you're in for a comforting meal that feels both fresh and rich.
- Unsalted butter: It’s the perfect base to start building flavor, gently browning the onions without adding extra salt.
- Onion: Adds a subtle sweetness and depth when sautéed just right.
- Garlic: Always a must for that punch of fragrant flavor that wakes up the soup.
- Italian seasoning: A mix of herbs that ties everything together with familiar, warm notes.
- Salt, Pepper, and Red chili flakes: For seasoning and just a hint of heat to cut through the richness.
- Chicken broth: The savory backbone of the soup, low-sodium is best so you can control salt levels.
- Boneless skinless chicken breasts: They cook right in the broth, making the soup hearty and protein-packed.
- Sun-dried tomatoes: They add a slight tang and complexity that’s unexpected but wonderful.
- Dry, short pasta or broken lasagna noodles: For those perfect tender bites — fresh pasta works too if you have it!
- Half-and-half: Creamy without being overly heavy, it enriches the soup’s texture.
- Cornstarch: Just a little thickener to give the soup a nice velvety feel without being gloopy.
- Fresh spinach: Adds color, vitamins, and a subtle fresh earthiness at the end.
- Ricotta, Parmesan, mozzarella: The finishing trio for garnish, melted and creamy, making every spoonful feel indulgent.
Make It Your Way
One thing I love about this creamy white lasagna soup recipe is how easy it is to make it your own. Over the years, I’ve played around with different add-ins and tweaks, and honestly, it’s just as comforting with a few swaps.
- Variation: I’ve tried swapping spinach for kale, and it brings a lovely earthiness—plus, it holds up better if you want to reheat leftovers later.
- Vegetarian option: Skip the chicken, add in mushrooms and maybe some white beans to keep things hearty.
- Spicy twist: If you like heat, add extra red chili flakes or a splash of hot sauce when serving.
Step-by-Step: How I Make Creamy White Lasagna Soup Recipe
Step 1: Build the Flavor Base
Start by melting butter in a large Dutch oven over medium heat. I find using a good quality unsalted butter really lifts the flavor here. Toss in the chopped onion and cook, stirring, until they’re just starting to brown and soften—about 3 to 4 minutes. This step is key to getting that lovely sweetness that underpins the whole soup.
Step 2: Season It Up
Stir in the minced garlic, Italian seasoning, salt, pepper, and a pinch of red chili flakes. Cook everything together for just about a minute until fragrant. This is where the soup starts coming alive with those classic Italian herbs and a subtle kick.
Step 3: Simmer Chicken and Sun-dried Tomatoes
Add the chicken broth, then nestle in the uncooked chicken breasts and chopped sun-dried tomatoes. Bring the pot up to a simmer, then cover and reduce the heat to medium-low. Let the chicken cook through for 12 to 15 minutes—just until a thermometer reads 165°F or the juices run clear.
Step 4: Cook Pasta Separately
While the chicken is cooking, boil your pasta in salted water according to package directions. I usually use short pasta or break up lasagna noodles into bite-sized pieces. Drain and set aside—this prevents the pasta from getting mushy soaking in the soup too long.
Step 5: Shred and Enrich
Once the chicken is done, take it out and shred it using two forks. Meanwhile, whisk half-and-half and cornstarch in a small bowl until smooth, then stir this mixture into the soup. Cook for 1 to 2 minutes more until the soup thickens slightly—this is what gives it that silky, creamy texture.
Step 6: Bring It All Together
Return the shredded chicken to the pot, add the cooked pasta, and toss in the chopped spinach. Heat everything through just until the spinach wilts and the soup is piping hot. Taste and adjust salt and pepper as needed. Then it’s time to serve!
Top Tip
From my kitchen to yours, here are a few tips that have helped me nail this creamy white lasagna soup recipe every time. These little tricks keep it tasting fresh and delicious.
- Don’t overcook the pasta: I always cook pasta separately to al dente and add it at the end—that way it won’t turn mushy if there are leftovers.
- Shred chicken carefully: Let the chicken rest a couple of minutes after cooking — it’s easier to shred and stays juicy.
- Use cornstarch slurry: Mixing half-and-half with cornstarch helps thicken the soup without lumps or heaviness.
- Customize seasoning last: I taste and adjust salt and pepper at the end because the broth and cheeses can change salt levels.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
My go-to garnishes are dollops of creamy ricotta, a generous sprinkle of freshly grated Parmesan, and a handful of shredded mozzarella that melts right on top. They add that extra layer of cheesy bliss that makes each spoonful feel special.
Side Dishes
I like serving this soup with garlic bread or a simple green salad tossed in a lemon vinaigrette to balance the richness. Sometimes, just crusty bread is enough to soak up every last drop of that luscious broth.
Creative Ways to Present
For a little dinner party flair, I’ve poured this soup into deep bread bowls and topped with fresh basil leaves. It’s impressive, indulgent, and makes clean-up a breeze.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in the fridge in an airtight container for 3 to 4 days. I like to store the soup and the pasta separately when possible to keep the pasta from getting too soggy overnight.
Freezing
It’s best to freeze this soup without the noodles, as they don’t always reheat well. Freeze in a sealed container for up to 3 months, then just add freshly cooked pasta when you’re ready to enjoy again.
Reheating
Warm leftover soup gently on the stove over medium-low heat, stirring occasionally. If it’s too thick, add a splash of broth or water to loosen it up. Then stir in fresh pasta or noodles to serve.
Frequently Asked Questions:
Absolutely! While chicken breasts are classic, shredded rotisserie chicken or even turkey works wonderfully. For a vegetarian option, omit the chicken and add beans or extra veggies like mushrooms.
Cook the pasta separately and add it just before serving. If you plan on leftovers, store pasta separately and add fresh cooked pasta when reheating.
You can substitute the half-and-half with coconut milk or a cashew cream to keep things creamy. Opt for dairy-free cheeses or simply leave the cheese garnish off.
You can use a flour-based roux in place of cornstarch or simmer the soup uncovered to reduce and thicken. Another option is to blend a portion of the soup and stir it back in for natural thickening.
Final Thoughts
Honestly, this creamy white lasagna soup recipe feels like a big bowl hug on those chilly nights. It’s rich, comforting, and surprisingly simple to make. Whether you’re feeding a family or just want something cozy for yourself, I promise this recipe won’t disappoint. Give it a try—you’ll wonder why you haven’t made it sooner!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This creamy White Lasagna Soup combines tender shredded chicken, sun-dried tomatoes, fresh spinach, and broken lasagna noodles in a flavorful, cheesy broth. It's an easy and comforting one-pot meal that brings the flavors of classic lasagna into a warm, satisfying soup perfect for any day.
Ingredients
Sauté Base
- 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
Soup
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts, about 1 lb
- ¼ cup sun-dried tomatoes, chopped
Additional Ingredients
- 2 cups dry short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
Garnish
- Ricotta cheese, as desired
- Parmesan cheese, as desired
- Shredded mozzarella cheese, as desired
Instructions
- Melt Butter and Cook Onion: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook everything together for 1 minute until fragrant.
- Add Broth and Chicken: Pour in the low-sodium chicken broth. Add the uncooked boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer Chicken: Increase the heat to medium-high and bring the soup to a simmer. Cover the pot, then reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is thoroughly cooked and reaches an internal temperature of 165°F.
- Cook Pasta Separately: While the chicken simmers, cook the dry short pasta or broken lasagna noodles in a large pot of boiling salted water according to the package directions. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them finely using two forks.
- Thicken Soup Base: 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 on medium heat until the soup thickens slightly.
- Combine Ingredients: Return the shredded chicken to the pot. Add the cooked pasta and roughly chopped fresh spinach. Stir everything together and heat through.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings if desired. Serve the soup hot, garnished with ricotta cheese, Parmesan, and shredded mozzarella cheese to your liking.
Notes
- You can substitute half-and-half with whole milk or heavy cream for a lighter or richer texture respectively.
- If you prefer a vegetarian version, omit chicken and use vegetable broth, adding mushrooms or tofu for protein.
- Sun-dried tomatoes add a nice tangy sweetness; rehydrate them in warm water if very dry before chopping.
- Cook pasta separately to prevent it from overcooking and getting mushy in the soup.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 80 mg
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