Lasagna has always been one of my favorite comfort foods. However, I don’t always have the time to make a traditional lasagna. That’s why I fell in love with lasagna soup! It has all the flavors I love in a fraction of the time.
Today, I’m sharing my recipe for White Chicken Lasagna Soup, a creamy and comforting twist on the classic that’s ready in just 45 minutes!
Table of Contents
Why You’ll Love This White Chicken Lasagna Soup
- Quicker Than Traditional Lasagna: Forget layering and baking for hours; this soup comes together in under an hour.
- Simple Ingredients: You likely have most of these ingredients in your pantry already.
- Incredibly Flavorful: The combination of Italian herbs, garlic, and sun-dried tomatoes creates a rich and satisfying taste.
- Easy Cleanup: One pot means minimal dishes, making this a perfect weeknight meal.
What is White Chicken Lasagna Soup?
Lasagna soup takes the essence of lasagna and transforms it into a cozy, slurpable soup. While traditional lasagna soup often features a tomato-based broth, my White Chicken Lasagna Soup uses chicken and a creamy, white sauce base.
This makes it a unique and delicious alternative. It’s like a warm hug in a bowl! For another great chicken recipe, check out this recipe for Amazing Keto Chicken Cucumber Boats.
Ingredients for White Chicken Lasagna Soup
- 2 tablespoons unsalted butter
- 1 medium onion ((finely chopped))
- 3 cloves garlic ((finely minced))
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red chili flakes
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts ((about 1 lb))
- ¼ cup sun-dried tomatoes ((chopped))
- 2 cups dry, short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach ((roughly chopped))
- Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish
Let’s break down why I chose each of these ingredients:
- Unsalted Butter: I use this as the base for sautéing the aromatics. Unsalted allows me to control the overall saltiness of the soup.
- Onion and Garlic: These are the aromatic foundation of the soup, adding depth and complexity.
- Italian Seasoning, Salt, Pepper, and Red Chili Flakes: This blend of spices gives the soup its classic Italian flavor. The red chili flakes add just a hint of warmth.
- Low-Sodium Chicken Broth: I prefer low-sodium broth to control the salt level. You can always add more salt, but you can’t take it away!
- Boneless Skinless Chicken Breasts: These provide lean protein. They cook directly in the soup, infusing it with flavor.
- Sun-Dried Tomatoes: These add a concentrated burst of sweetness and umami.
- Dry, Short Pasta or Broken Lasagna Noodles: I like using short pasta shapes like penne or rotini. Broken lasagna noodles give it a more authentic lasagna feel.
- Half-and-Half: This creates the creamy base of the soup.
- Cornstarch: This helps thicken the soup to the perfect consistency.
- Fresh Spinach: I stir this in at the end for a pop of color and added nutrients.
- Ricotta, Parmesan, and Mozzarella Cheeses: These are the classic lasagna cheeses! I use them as a garnish to add richness and flavor.
How to Make White Chicken Lasagna Soup: Step-by-Step
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
- Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
- Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).
- Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions. To avoid mushy noodles, I recommend cooking them al dente.
- Remove the chicken from the soup and shred with two forks.
- In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
- Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
- Taste and adjust seasonings if desired. Serve with cheese, as desired.
Tips for the Best White Chicken Lasagna Soup
- Chicken Selection: I prefer using chicken breasts for their lean protein content. However, chicken thighs can also be used for a richer flavor. Organic or conventional both work well.
- Best Way to Shred Chicken: I find that using two forks is the easiest way to shred the chicken. Simply hold the chicken in place with one fork and use the other fork to pull the chicken apart.
- Preventing Mushy Noodles: To avoid mushy noodles, cook them separately and add them to the soup just before serving. Make sure to cook them al dente!
- Soup Too Thick: If the soup is too thick, add a little more chicken broth or water until it reaches your desired consistency.
- Soup Too Thin: If the soup is too thin, whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup. Cook for a few minutes until thickened. These little tweaks are the secret to making this perfect every single time.
This soup could be served as one of your main dishes.
White Chicken Lasagna Soup Variations & Substitutions
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Pasta | Gluten-free pasta, zucchini noodles, cauliflower rice | Adjust cooking time accordingly. |
| Half-and-Half | Full fat coconut milk (for dairy-free), cashew cream, heavy cream | Coconut milk will add a slight coconut flavor. Cashew cream requires soaking cashews. |
| Chicken | Tofu (for vegetarian), Italian sausage, ground turkey | Adjust cooking time accordingly. Tofu should be pressed to remove excess water and then sautéed before adding to the soup. |
| Cheese | Dairy-free cheese alternatives, nutritional yeast (for a cheesy flavor) | Dairy-free cheeses may not melt as well as traditional cheese. |
| Chicken Broth | Vegetable broth | For vegetarian option. |
| Sun-dried Tomatoes | Roasted red peppers | Adds a similar sweetness and depth of flavor. |
Make it a One-Pot White Chicken Lasagna Soup (Optional)
I haven’t tried making this recipe in a slow cooker or pressure cooker yet, but I imagine it would work well. For a slow cooker, I would combine all the ingredients except the pasta, spinach, and half-and-half in the slow cooker and cook on low for 6-8 hours. Then, I would stir in the pasta, spinach, and half-and-half and cook for another 30 minutes, or until the pasta is tender.
For an Instant Pot, I would combine all the ingredients except the pasta, spinach, and half-and-half in the Instant Pot and cook on high pressure for 8 minutes. Then, I would do a quick release and stir in the pasta, spinach, and half-and-half and cook on sauté mode for another 5 minutes, or until the pasta is tender.
If you like cheesy and chicken dishes, then you should try this Ultimate Crispy Cheesy Chicken Alfredo Calzones Recipe.
Serving and Pairing Suggestions for White Chicken Lasagna Soup
For serving, I like to garnish my soup with a generous dollop of ricotta cheese, a sprinkle of Parmesan cheese, and some shredded mozzarella. A side of crusty bread is perfect for soaking up all the delicious broth.
For a complete meal, I recommend pairing it with a simple side salad or roasted vegetables. As for appetizers, a Caprese salad or bruschetta would be a great complement. For dessert, how about some tiramisu?
How to Store and Reheat White Chicken Lasagna Soup
To store leftovers, allow the soup to cool completely and then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
To reheat, thaw the soup in the refrigerator overnight (if frozen) and then heat it in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
Frequently Asked Questions
Can this soup be prepared in advance?
Yes, you can prepare the soup base (without the pasta and spinach) a day or two in advance. Store it in the refrigerator and add the pasta and spinach just before serving.
How long does it last in the fridge?
It will last for 3-4 days in the refrigerator.
Can I freeze this soup?
Yes, you can freeze it for up to 2-3 months. However, the pasta may become a bit soft after thawing.
How do I prevent the noodles from becoming mushy?
Cook the pasta separately and add it to the soup just before serving. Also, be sure to cook the pasta al dente.
How do I fix a soup that’s too thick or too thin?
If it’s too thick, add more broth or water. If it’s too thin, whisk a tablespoon of cornstarch with a tablespoon of cold water and stir it in.
What are the best cheeses to use and why?
I love using a combination of ricotta, Parmesan, and mozzarella because they offer different textures and flavors. Ricotta adds creaminess, Parmesan adds sharpness, and mozzarella adds a nice melt.
What are some other ways I can add flavor to this soup?
You can add a splash of white wine while sautéing the onions and garlic. A squeeze of lemon juice at the end can also brighten the flavors.
Conclusion
My White Chicken Lasagna Soup is the ultimate comfort food: easy to make, incredibly delicious, and perfect for a cozy night in. I hope you enjoy this recipe as much as I do! Now, I’d love to hear from you.
What did you think of this recipe? Do you have any questions? Leave a comment below and let me know! And if you make this soup, be sure to rate the recipe. I can’t wait to see your results!
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White Chicken Lasagna Soup: An Amazing Recipe
Ingredients
Equipment
Method
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
- Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
- Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).
- Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions. To avoid mushy noodles, I recommend cooking them al dente.
- Remove the chicken from the soup and shred with two forks.
- In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
- Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
- Taste and adjust seasonings if desired. Serve with cheese, as desired.
