If you’re anything like me, you’ll appreciate a recipe that feels like a warm hug after a long day. This Creamy White Lasagna Soup Recipe is exactly that—comforting, silky, and packed with all those cozy Italian flavors without the fuss of actual lasagna layers. Let me tell you how this one won me over in my own kitchen.
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Why You'll Love This Recipe
You might think lasagna can only be tackled as a layered casserole, but this soup flips the script. I love it for those evenings when time’s tight, but you crave something rich and satisfying. Whipping up this creamy white lasagna soup not only fills your home with irresistible aromas but also gives you that same comfort without hours in the kitchen.
- Speedy Prep: You get a dinner ready in just about 40 minutes, making it perfect for busy weeknights.
- Balanced Flavor: The blend of garlic, sun-dried tomatoes, and Italian seasoning creates a nuanced taste that’s deeply comforting yet fresh.
- Customizable Comfort: I love how easy it is to swap in different proteins or greens depending on what you have on hand.
- Family Favorite: Every time I make it, it disappears fast—proving it’s a winner for all ages.
Ingredients & Why They Work
This recipe really sings because of how simple ingredients work together to create layers of flavor and creaminess. The quality of key components like broth, sun-dried tomatoes, and cheeses makes a noticeable difference, so I always pick the best I can find.
- Unsalted butter: The base for sautéing onion and garlic—unsalted lets you control the seasoning more precisely.
- Onion: Adds subtle sweetness and depth when browned just right.
- Garlic: Cranks up the savory aromatics that make Italian dishes irresistible.
- Italian seasoning: A blend of herbs that instantly transports your taste buds to the Mediterranean.
- Salt, pepper, red chili flakes: These staples balance the flavors with a touch of heat and seasoning.
- Low-sodium chicken broth: I like low-sodium here because it lets you adjust the salt without going overboard.
- Boneless skinless chicken breasts: Protein-packed and tender when simmered in the broth.
- Sun-dried tomatoes: Give that ultra-savory, slightly tangy burst which cuts through the creaminess beautifully.
- Dry short pasta or broken lasagna noodles: Adds comforting bite and plays the role of traditional lasagna noodles.
- Half-and-half: Creates the rich, creamy texture I crave in this soup without overpowering the flavors.
- Cornstarch: A bit of thickener that gives the soup just the right body.
- Fresh spinach: Adds color, nutrition, and a freshness that lightens the soup up at the end.
- Ricotta, Parmesan, shredded mozzarella: These cheeses are optional but highly recommended for that authentic lasagna finish.
Make It Your Way
I love to tweak this creamy white lasagna soup recipe depending on the season and what I have around. It’s such a flexible base that you can really make it your own—feel free to get creative!
- Variation: Sometimes I swap chicken for Italian sausage or meatballs for a heartier twist that my family adores.
- Greens: If spinach isn’t on hand, kale or even arugula work great here, just toss them in toward the end.
- Vegan Twist: Use vegetable broth and plant-based cream alternatives, and omit cheese—or top with vegan cheese—to keep it creamy and delicious.
- Spice it Up: Feel free to add a bit more chili flakes or even a dash of cayenne if you like a little heat.
Step-by-Step: How I Make Creamy White Lasagna Soup Recipe
Step 1: Sauté the Aromatics
Start by melting your butter in a sturdy soup pot or Dutch oven over medium heat. Once it’s nice and melted, toss in the finely chopped onion. Stir it every so often, letting those edges brown just a touch—that toasty flavor really builds the base. After about 3-4 minutes, add your minced garlic along with Italian seasoning, salt, pepper, and red chili flakes. Give it a quick stir and cook it just a minute more so the garlic doesn’t burn but releases its fragrance.
Step 2: Simmer the Chicken and Broth
Pour in the chicken broth, then gently nestle in your chicken breasts and add chopped sun-dried tomatoes. Bring everything up to a gentle simmer by increasing the heat to medium-high. Once simmering, cover the pot and lower the heat to medium-low. Let it cook for 12-15 minutes until the chicken reaches 165°F internally. This slow simmer ensures the chicken stays juicy and infuses the broth with flavor.
Step 3: Cook Pasta Separately
While the chicken cooks, boil your pasta in a large pot of salted water. Following package instructions precisely is key here so the pasta ends up perfectly al dente—not mushy by the time you add it to the soup.
Step 4: Shred the Chicken and Thicken the Soup
Once your chicken is done, fish it out and shred it with two forks—easy and satisfying. In a small bowl, whisk together half-and-half and cornstarch until smooth. Stir the mixture into the simmering broth and cook for a minute or two until you see the soup thicken slightly.
Step 5: Assemble and Finish
Return shredded chicken, cooked pasta, and chopped spinach to the pot. Give everything a final stir and warm through until the spinach wilts just enough to add that lovely pop of color and freshness. Taste and adjust salt and pepper as needed—this last step makes all the difference!
Top Tip
From the first time I made this soup, I realized a few simple tricks make everything come together beautifully. These tips have saved me from watery broths, bland flavors, and overcooked pasta every time.
- Butter Browning: Don’t rush the onion browning—it’s worth those extra minutes for deeper flavor.
- Season As You Go: I taste the broth after the chicken cooks and again after adding the thickener—adjusting salt little by little helps avoid over-salting.
- Pasta Timing: Cooking pasta separately allows you to control texture better and prevents it from soaking up too much broth before serving.
- Shred While Warm: Shredding the chicken right away keeps it tender and makes mixing into the soup easier.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
For me, the best part is the finishing touch of cheeses. I always ladle the soup into bowls and add a generous dollop of ricotta, a sprinkle of Parmesan, and a handful of shredded mozzarella for that melty, stringy goodness. A little cracked black pepper and fresh basil or parsley also help brighten up each spoonful.
Side Dishes
I like pairing this soup with some crusty garlic bread or a fresh green salad dressed simply—something crisp to balance the creamy richness. Sometimes I make a simple arugula salad tossed with lemon and olive oil, which cuts the heaviness wonderfully.
Creative Ways to Present
If I’m serving this for guests or a cozy dinner party, I use small soup crocks and garnish each bowl with a mini mozzarella ball skewer or some fresh herb sprigs. It feels fancy but still approachable—everyone loves it! Plus, topping with a drizzle of good-quality olive oil or chili oil adds a little flair.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in airtight containers in the fridge for up to 3 days. Because the pasta continues to soak up broth, I recommend storing the soup and pasta separately if you can, then combining them when reheating for optimal texture.
Freezing
This creamy white lasagna soup freezes well but I advise freezing the broth and chicken separately from the pasta and greens. When ready to eat, thaw thoroughly, reheat gently, and add fresh pasta or spinach at the end for best results.
Reheating
Reheating on the stovetop over medium-low heat is my go-to. Stir often and add a splash of broth or water to loosen it up if it’s thickened too much. If the spinach wilted too much during storage, add fresh leaves toward the end of reheating.
Frequently Asked Questions:
Absolutely! Swap the chicken broth for vegetable broth and leave out the chicken. For protein, you can add cooked white beans or sautéed mushrooms for a hearty, vegetarian-friendly option.
Short pasta like broken lasagna noodles, mini shells, or small tubes work best because they hold their shape well in the broth and give that authentic lasagna feel without becoming mushy.
Yes, you can make the broth and shredded chicken a day ahead and store them separately from the pasta and greens. Assemble and heat everything together just before serving to keep textures fresh.
Cooking and storing your pasta separately from the soup broth is the best trick. Add al dente pasta just before serving or reheating. Also, when reheating, add a little extra broth or water if needed to loosen the soup.
Final Thoughts
This Creamy White Lasagna Soup Recipe quickly became one of my go-to comfort meals because it’s like all the best parts of lasagna transformed into a warm, cozy bowl. I hope you’ll find it as easy to fall in love with as I did. Whether you’re cooking for family, friends, or just yourself, it’s the kind of recipe that wraps you up in comfort and leaves you smiling. Give it a try, and let me know how you make it your own!
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