This White Lasagna Soup is your favorite pasta bake in soup form! It’s rich, creamy, and packed with tender chicken, veggies, and cheese!
Table of Contents
This post is generously sponsored by Dairy Farmers of Manitoba and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
I’m a big lasagna fan. I’m also a big soup fan. So naturally, this White Lasagna Soup feels like a dream come true to me. Now, I have my classic lasagna soup to emulate my classic lasagna recipe so I figured it was about time I made a soup to mimic the flavors of my white chicken lasagna!
This White Lasagna Soup is loaded with tender shredded chicken, perfectly cooked noodles, and has all of the best flavors of white lasagna but in a warm and cozy bowl of soup.
It’s also made with 100% Canadian dairy which results in the richest, creamiest texture and the best flavor! Bonus: it’s ready in a total of 30 minutes!
Ingredients for white lasagna soup:
- Butter: I use unsalted butter, but you can use salted butter and reduce the salt.
- Onion and Garlic: sautéed in butter to create a flavor base for the soup.
- Seasonings: you’ll need a simple blend of Italian seasoning, salt, black pepper, and crushed red pepper flakes. If you love spice, use more red pepper flakes or add a sprinkle of cayenne pepper!
- Chicken Broth: I always use low sodium chicken broth. Regular chicken broth will work, but you may want to lessen the amount of salt you add with the other seasonings.
- Chicken Breast: uncooked! The chicken cooks right in the soup. You can also add leftover Shredded Chicken and stir it in at the end.
- Sundried Tomatoes: optional but I love the extra bit of flavor these give to the soup.
- Pasta: any small pasta shape will work, but I used Mafalda Corta which are like fun mini lasagna noodles!
- Half-and-Half or Cream and Cornstarch: makes up a slurry which helps create a rich, creamy soup. The higher the fat content of the cream you use, the richer the soup will be!
- Spinach: I use fresh spinach so it cooks super quickly. Frozen spinach will work but you may want to add it with the chicken breasts so it has time to warm through. You can also thaw and squeeze out before adding.
- Cheese: you’ll finish the soup off with a scoop of ricotta and a sprinkle of parmesan or shredded mozzarella!
How to make white lasagna chicken soup
This White Lasagna Soup takes just 10 minutes to prep!
- Sauté aromatics and seasonings: In a pot or dutch oven, melt butter then add in the onions. Cook until slightly browned, then add in the seasonings. Cook for 1 minute.
- Add chicken and cook: Add the chicken broth, uncooked chicken breasts, and tomatoes. Simmer on medium-low until the chicken is cooked.
- Cook the pasta: Separately, cook the pasta al dente according to package directions. You can also cook right in the soup, but you may want to add additional broth.
- Finish and serve: Remove the chicken from the soup, shred it, then add it back into the soup. Whisk together cream and cornstarch and add that into the soup along with the cooked noodles and spinach. Serve topped with cheese!
White lasagna soup FAQs
Any short pasta will work! I use Mafalda Corta noodles which look like mini lasagna noodles. However, you can use other small pasta shapes like rotini, fusilli, bow-tie, or even regular lasagna noodles broken into smaller pieces!
Not necessarily, although I like to do so in case I have leftovers. If you want to cook the pasta directly in the broth, increase the chicken broth amount by ½ cup and add the pasta after the chicken is cooked and shredded.
Absolutely! If you have leftover cooked, crockpot shredded chicken on hand you can save some time and just mix that straight into the soup!
If the soup isn’t thickened to your liking, you can add more slurry or simmer it longer to allow more liquid to evaporate. You can also mix in softened cream cheese to thicken it even more! Keep in mind that the soup will thicken as it sits thanks to the starchy pasta.
You can, but you should do so before you add the pasta and cream.
To freeze this soup, assemble the soup up until the chicken is cooked. Remove and shred the chicken and add it back in with the spinach (you can also reserve this until serving if you prefer).
Instead of adding the pasta and cream/cornstarch slurry, let the soup cool to room temperature then store it in an airtight container in the freezer for 2-3 months. When you’re ready to serve, thaw overnight in the fridge, warm on the stove, then add in the cream slurry and freshly cooked pasta.
Leftover soup will last in the refrigerator for 3-4 days. To reheat, warm in the microwave or heat on low on the stove until heated through. I recommend storing the pasta and the soup separately so the noodles don’t get soggy!
Variations
- Add more veggies. Boost the nutrition of this soup by cooking more veggies with the onion. Try chopped carrots, celery, red pepper, mushrooms, zucchini, celery, broccoli, etc.
- Make it gluten-free. Swap the regular noodles for gluten-free noodles to make this soup into a gluten-free meal. Be sure to verify that all of the other ingredients you’re using are certified gluten-free as well.
- Make it vegetarian. You don’t need the chicken for this white lasagna soup to be absolutely delicious! Make a vegetarian version by omitting the chicken and using veggie broth instead of chicken broth!
- Use another meat. This soup works great with turkey as well! If you want to add other types of meat with the chicken, toss in a handful of cooked and cubed ham or crumbled bacon.
Serving suggestions
Once the pasta is added, this soup is best served right away! I love to serve it with a side of homemade bread like garlic bread, breadsticks, or garlic herb dinner rolls.
You can also round the meal out with a simple salad or a scoop of roasted vegetables.
More creamy soup recipes to try
White Lasagna Soup
written by Ashley Fehr
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 3 cloves fresh garlic (finely minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (reduce if not using low sodium broth)
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes (more for extra spice)
- 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
- 2 boneless skinless chicken breasts (about 300 grams)
- ¼ cup sundried tomatoes (chopped – optional)
- 2 cups short dry pasta or broken lasagna noodles (about 120 grams – I use Mafalda Corta. They are like mini lasagna noodles!)
- 1 cup half and half or cream (the higher the fat content, the richer the soup)
- 2 tablespoons corn starch
- 1 cup fresh spinach (roughly chopped)
- ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired
Instructions
- In a large dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
- Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
- Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
- Bring 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).
- Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
- When the chicken is cooked, remove from the soup and shred.
- Whisk together cream and corn starch.
- Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
- Serve with cheese as desired.
Notes
Nutrition Information
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Sarah says
I love this recipe – my entire family devours it and it’s pretty simple to bring together! I don’t shred the chicken – I cube the chicken (I use thighs out of personal preference) and then cook it with the pasta all at the same time (adding some extra liquid as noted above). So delicious!
Vivian LaPointe says
Can you sub rotisserie chicken for uncooked chicken?
The Recipe Rebel says
I’m sure you could, I would just stir it in at the end. Enjoy!
Kat says
SO good!! Forgot to buy cream in the grocery shop (whoops) but substituted it with a can of coconut milk and some extra cornflour to thicken and gave it a nice light, curry-like twist while still being super creamy and comforting. Can’t wait to make it with actual cream too 😀
Tiffany says
My new favorite even better the next day! Thanks
DcSullivan says
Superb!!
Vicky says
This was so good!!!! Definitely a keeper!!!
The Recipe Rebel says
Thank you Vicky!
Theresa says
I was wondering two things, could I add the pasta in the broth directly to cook, it would thicken it up a little wouldnt it? Also, when talking about the ricotta, are you suppose to stir that into the soup or use it as a finish on top when serving?
The Recipe Rebel says
Hi Theresa, you’ll finish the soup off with a scoop of ricotta and a sprinkle of parmesan or shredded mozzarella! If you want to cook the pasta directly in the broth, increase the chicken broth amount by ½ cup and add the pasta after the chicken is cooked and shredded.
Betsey says
This soup is amazing. I probably added more ricotta than I needed to, but life is too short to not add more cheese. I also didn’t have the sun dried tomatoes. My whole family loved it.
Vanessa says
This recipe is quick, very easy to make, and quite tasty. I used 2 qts of broth, using 1 to cook the chicken/tomatoes & added the other when cooking the pasta in the soup base. Also, I didn’t have garlic & cream so I used some of the broth to melt down Boursin cheese, which added a good garlic flavor. The fresh spinach I chopped and added at the end. I will definitely be making this soup again and sharing the recipe with friends.
The Recipe Rebel says
Glad you enjoyed it, Vanessa!
Lisa says
Can this be made in the crockpot?
The Recipe Rebel says
I’m sure you could, Lisa. I have not tested it myself but I have made crockpot lasagna soup: https://www.thereciperebel.com/crockpot-lasagna-soup/ if you decide to experiment, I’d love to know how it goes!
Lori W says
This soup is delicious!! I will definitely be making it again. I thought it would be a little thicker with the half and half and cornstarch, but it wasn’t. I mixed the two together like it said and added it. Did I do something wrong? Should it have simmered for awhile to thicken up?
The Recipe Rebel says
Hi Lori, if the soup isn’t thickened to your liking, you can add more slurry or simmer it longer to allow more liquid to evaporate. You can also mix in softened cream cheese to thicken it even more! Keep in mind that the soup will thicken as it sits thanks to the starchy pasta.