This cozy White Lasagna Soup brings together creamy, comforting flavors in an easy, one-pot meal inspired by the classic lasagna. It’s packed with ingredients like ground chicken, Italian seasoning, garlic, and spinach, then simmered in a rich, cheesy broth made with chicken broth, cream, and Parmesan cheese. For a heartier texture, broken lasagna noodles are cooked right in the soup, creating a dish that’s both satisfying and full of flavor. Topped with fresh parsley or basil, this soup is perfect for chilly nights when you crave the taste of lasagna but in a lighter, soup form. This recipe is ideal for anyone who loves Italian-inspired flavors in a simplified, one-bowl meal.
White Lasagna Soup
Ingredients
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
- ¼ cup sundried tomatoes (chopped – optional)
- 1 medium onion (finely chopped)
- 2 tablespoons unsalted butter
- 1 teaspoon salt (reduce if not using low sodium broth)
- 2 tablespoons corn starch
- 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
- 1 cup fresh spinach (roughly chopped)
- 2 cups short dry pasta or broken lasagna noodles (about 120 grams – I use Mafalda Corta. They are like mini lasagna noodles!)
- ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired
- 1 cup half and half or cream (the higher the fat content, the richer the soup)
- 2 boneless skinless chicken breasts (about 300 grams)
- ⅛ teaspoon crushed red pepper flakes (more for extra spice)
- 3 cloves fresh garlic (finely minced)
Instructions
1In a large dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
2Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
3Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
4Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
5Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
6When the chicken is cooked, remove from the soup and shred.
7Whisk together cream and corn starch.
8Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
9Serve with cheese as desired.
