White Lasagna Soup is a comforting and flavorful twist on the classic Italian dish, offering a cozy bowlful of warmth and richness. This soup takes inspiration from traditional lasagna but transforms it into a soul-soothing experience in liquid form.
At its core, White Lasagna Soup features tender pasta, often broken lasagna noodles or a similar variety, immersed in a creamy and hearty broth. The “white” aspect comes from the indulgent base made with a combination of chicken or vegetable broth, cream, and sometimes a touch of Parmesan cheese. This creates a velvety texture that coats each ingredient, adding a luxurious feel to the soup.
The soup typically incorporates layers of flavors reminiscent of classic lasagna. Ground chicken or turkey, sautéed onions, and garlic provide a savory foundation, while spinach or kale adds a nutritious and vibrant element. Some variations might include mushrooms, creating a depth of earthy flavors. The dish is seasoned with a blend of Italian herbs such as oregano and thyme, and the finishing touch often involves a generous sprinkle of mozzarella or Parmesan cheese to add that gooey, melted goodness.
White Lasagna Soup is not only a delicious departure from traditional lasagna but also offers the convenience of a one-pot meal. It’s a versatile recipe, allowing home cooks to tailor the ingredients to their preferences and dietary needs. Whether served as a comforting dinner on a chilly evening or as a delightful lunch option, this soup brings together the best elements of lasagna in a warm and soothing bowl, making it a welcomed addition to any table.
- 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 cornstarch
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish as desired
- 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 for 1 minute.
- Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun-dried tomatoes.
- Bring to a simmer, 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 it from the soup and shred.
- Whisk together cream and cornstarch.
- Stir the shredded chicken, cooked pasta noodles, cream, and spinach back into the pot and heat through.
- Serve with cheese as desired.