White Lasagna Soup

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


  1. In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
  2. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.
  3. Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun-dried tomatoes.
  4. 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).
  5. Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
  6. When the chicken is cooked, remove it from the soup and shred.
  7. Whisk together cream and cornstarch.
  8. Stir the shredded chicken, cooked pasta noodles, cream, and spinach back into the pot and heat through.
  9. Serve with cheese as desired.

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