Comforting Creamy White Lasagna Soup

Lasagna is one of those meals I dream about but rarely make on a weeknight. All that layering and waiting for it to bake? I just don’t have the time when everyone’s hungry and I still need to help with homework. But I’m not willing to give up those rich, creamy lasagna flavors I crave.

That’s where this soup comes in to save dinner. It has everything I love about white lasagna—the garlic, the Italian seasoning, that creamy cheese situation—but it all comes together in one pot in under an hour. I break up lasagna noodles right into the broth and let them cook while I’m standing there anyway.

Want it extra cheesy? Load up on the three cheese garnish. Prefer more veggies? Double the spinach. The best part is everyone can customize their own bowl, which means fewer complaints at my dinner table.

What Kind of Pasta Should I Use?

For this lasagna soup, you’ll want to pick a pasta shape that can hold up well in broth and capture all that creamy goodness. Short pasta shapes like rotini, penne, or farfalle work great because they’re easy to eat with a spoon and won’t get too soggy. If you’re feeling traditional, you can even break up lasagna noodles into smaller pieces, which really drives home that lasagna vibe. Just keep in mind that different pasta shapes have different cooking times, so check the package directions and adjust accordingly to avoid ending up with mushy noodles in your soup.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chicken breasts: Boneless chicken thighs work great here and stay more tender during cooking. You can also use rotisserie chicken – just shred it and add it toward the end of cooking to warm through.
• Half-and-half: Heavy cream makes the soup richer, while whole milk lightens it up. If using milk, you might want to add an extra tablespoon of cornstarch to keep it creamy.
• Pasta: Any short pasta works here – try penne, rigatoni, or even broken lasagna noodles to really play up the lasagna theme. Just adjust cooking time based on package directions.
• Spinach: Fresh kale or Swiss chard are good alternatives. You can also use frozen spinach – just thaw and squeeze out excess water before adding.
• Sun-dried tomatoes: If you’re not a fan, leave them out or swap for a tablespoon of tomato paste for that hint of tomato flavor without the texture.
• Chicken broth: Vegetable broth works fine if that’s what you have on hand. The flavor will be slightly different but still tasty.
• Cornstarch: You can use flour instead – just whisk 3 tablespoons with the half-and-half before adding to the soup.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this soup is adding the pasta directly to the pot and letting it sit, which will cause it to absorb too much liquid and turn mushy – always cook your pasta separately and add it just before serving, or store it on the side if you’re planning leftovers.

Another common error is adding the half-and-half mixture too quickly or over high heat, which can cause it to curdle or separate, so make sure to whisk the cornstarch thoroughly into the cream and add it while the soup is at a gentle simmer.

Don’t skip shredding the chicken into bite-sized pieces, as large chunks make the soup harder to eat with a spoon, and be careful not to overcook the spinach – it only needs about a minute in the hot soup to wilt perfectly.

Finally, wait until the very end to stir in your cheeses so they stay creamy and don’t break down into a greasy mess from too much heat.

What to Serve With White Lasagna Soup?

This soup is pretty hearty on its own since it’s loaded with pasta, chicken, and cheese, but I love serving it with some warm garlic bread or cheesy breadsticks for dipping. A simple Caesar salad on the side adds a nice crunch and helps balance out all the creaminess from the soup. If you want to keep things easy, just grab some crusty Italian bread from the bakery and brush it with garlic butter before warming it up. You could also serve it with a light arugula salad tossed with lemon and olive oil to cut through the richness of all that melted cheese.

Storage Instructions

Store: Keep your leftover lasagna soup in an airtight container in the fridge for up to 4 days. Just note that the pasta will continue to soak up the broth as it sits, so you might want to add a splash of chicken broth when reheating to loosen it back up.

Freeze: This soup freezes pretty well for up to 2 months, though I recommend cooking the pasta separately if you’re planning to freeze it. The noodles can get mushy after freezing, so it’s better to add freshly cooked pasta when you reheat. Store the soup base in freezer-safe containers, leaving a bit of room at the top for expansion.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but do it in short bursts and stir in between to keep the cream from separating. Add your cheese dollops fresh when serving for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 105-120 g
• Fat: 80-95 g
• Carbohydrates: 150-170 g

Ingredients

For the soup base:

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (diced into 1/2-inch pieces)
• 4 garlic cloves
• 2.5 tsp italian seasoning
• 1.25 tsp salt
• 0.33 tsp pepper
• 0.25 tsp red chili flakes
• 0.13 tsp ground nutmeg
• 3.5 cups chicken broth (I always use Swanson for the best base flavor)
• 2 chicken breasts
• 0.33 cup sun-dried tomatoes (finely chopped into 1/4-inch pieces)

For the pasta and thickener:

• 2 cups pasta (broken into 1-inch pieces if using lasagna sheets)
• 1.25 cups half-and-half
• 2 tbsp cornstarch (whisked with 2 tablespoons cool water to prevent lumps)
• 1.5 cups spinach

For serving (optional):

• ricotta cheese (adds a nice creamy dollop to emulate lasagna)
• parmesan cheese
• mozzarella cheese

Step 1: Build the Aromatic Base

• 2.5 tbsp butter
• 1 onion, diced
• 4 garlic cloves, minced
• 2.5 tsp Italian seasoning
• 1.25 tsp salt
• 0.33 tsp pepper
• 0.25 tsp red chili flakes
• 0.13 tsp ground nutmeg

Melt the butter in a large pot over medium heat.

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and soft.

This develops a sweet, caramelized foundation for the soup.

Add the minced garlic, Italian seasoning, salt, pepper, red chili flakes, and ground nutmeg, stirring constantly for about 1 minute until fragrant.

This blooming of spices in fat releases their essential oils and creates a more complex, layered flavor.

Step 2: Poach the Chicken and Build the Broth

• 3.5 cups chicken broth
• 2 chicken breasts
• 0.33 cup sun-dried tomatoes, finely chopped

Pour the chicken broth into the pot with the aromatic base and bring to a simmer.

Add the raw chicken breasts whole and the finely chopped sun-dried tomatoes.

Cover the pot and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.

I like to let the sun-dried tomatoes steep in the broth during this time—they infuse the soup with a rich, slightly tangy depth that pairs beautifully with the creamy finish.

Once cooked, remove the chicken to a cutting board and shred it into bite-sized pieces.

Step 3: Cook the Pasta

• 2 cups pasta, broken into 1-inch pieces

While the chicken is simmering, bring a separate pot of salted water to a boil.

Add the broken pasta pieces (or lasagna sheets broken into 1-inch pieces) and cook according to package directions until al dente, about 8-10 minutes.

Drain well and set aside.

Cooking the pasta separately prevents it from absorbing too much broth and becoming mushy, keeping the soup broth clear and flavorful.

Step 4: Create the Cream Liaison and Finish the Base

• 1.25 cups half-and-half
• 2 tbsp cornstarch
• 2 tbsp water

In a small bowl, whisk together the cornstarch and 2 tablespoons of cool water until smooth and lump-free—this prevents the cornstarch from clumping when added to hot liquid.

Pour the half-and-half into the simmering broth, then immediately whisk in the cornstarch slurry.

Stir constantly for 1-2 minutes as the soup thickens slightly and becomes luxuriously creamy.

I always add the cornstarch slurry slowly while whisking to avoid lumps that can ruin the silky texture.

Step 5: Combine and Finish the Soup

• shredded chicken from Step 2
• cooked pasta from Step 3
• 1.5 cups spinach

Return the shredded chicken from Step 2 to the pot along with the cooked pasta from Step 3.

Add the fresh spinach and stir gently until the spinach wilts into the soup, about 1-2 minutes.

Taste the soup and adjust seasonings as needed.

The soup should be creamy, comforting, and full of tender chicken and pasta in every spoonful.

Step 6: Serve with Cheese Toppings

• ricotta cheese, as needed for serving
• parmesan cheese, as needed for serving
• mozzarella cheese, as needed for serving

Ladle the hot soup into serving bowls.

Top each bowl with a dollop of ricotta cheese (which adds creaminess and echoes the lasagna inspiration), a generous sprinkle of grated Parmesan cheese, and a handful of shredded mozzarella cheese.

The hot soup will slightly warm the cheeses, creating pockets of richness throughout each spoonful.

Comforting Creamy White Lasagna Soup

Delicious Comforting Creamy White Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 1950 kcal

Ingredients

  

For the soup base::

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (diced into 1/2-inch pieces)
• 4 garlic cloves
• 2.5 tsp italian seasoning
• 1.25 tsp salt
• 0.33 tsp pepper
• 0.25 tsp red chili flakes
• 0.13 tsp ground nutmeg
• 3.5 cups chicken broth (I always use Swanson for the best base flavor)
• 2 chicken breasts
• 0.33 cup sun-dried tomatoes (finely chopped into 1/4-inch pieces)

For the pasta and thickener::

• 2 cups pasta (broken into 1-inch pieces if using lasagna sheets)
• 1.25 cups half-and-half
• 2 tbsp cornstarch (whisked with 2 tablespoons cool water to prevent lumps)
• 1.5 cups spinach

For serving (optional):

• ricotta cheese (adds a nice creamy dollop to emulate lasagna)
• parmesan cheese
• mozzarella cheese

Instructions

 

• Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent and soft. This develops a sweet, caramelized foundation for the soup. Add the minced garlic, Italian seasoning, salt, pepper, red chili flakes, and ground nutmeg, stirring constantly for about 1 minute until fragrant. This blooming of spices in fat releases their essential oils and creates a more complex, layered flavor.
• Pour the chicken broth into the pot with the aromatic base and bring to a simmer. Add the raw chicken breasts whole and the finely chopped sun-dried tomatoes. Cover the pot and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. I like to let the sun-dried tomatoes steep in the broth during this time—they infuse the soup with a rich, slightly tangy depth that pairs beautifully with the creamy finish. Once cooked, remove the chicken to a cutting board and shred it into bite-sized pieces.
• While the chicken is simmering, bring a separate pot of salted water to a boil. Add the broken pasta pieces (or lasagna sheets broken into 1-inch pieces) and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside. Cooking the pasta separately prevents it from absorbing too much broth and becoming mushy, keeping the soup broth clear and flavorful.
• In a small bowl, whisk together the cornstarch and 2 tablespoons of cool water until smooth and lump-free—this prevents the cornstarch from clumping when added to hot liquid. Pour the half-and-half into the simmering broth, then immediately whisk in the cornstarch slurry. Stir constantly for 1-2 minutes as the soup thickens slightly and becomes luxuriously creamy. I always add the cornstarch slurry slowly while whisking to avoid lumps that can ruin the silky texture.
• Return the shredded chicken from Step 2 to the pot along with the cooked pasta from Step 3. Add the fresh spinach and stir gently until the spinach wilts into the soup, about 1-2 minutes. Taste the soup and adjust seasonings as needed. The soup should be creamy, comforting, and full of tender chicken and pasta in every spoonful.
• Ladle the hot soup into serving bowls. Top each bowl with a dollop of ricotta cheese (which adds creaminess and echoes the lasagna inspiration), a generous sprinkle of grated Parmesan cheese, and a handful of shredded mozzarella cheese. The hot soup will slightly warm the cheeses, creating pockets of richness throughout each spoonful.