White Lasagna Soup is a comforting, hearty, and creamy dish that combines the best parts of lasagna with the convenience of a soup. It’s a fantastic option for a cozy night, bringing rich flavors from tender chicken, vegetables, and cheese-filled pasta in a creamy broth. Whether you’re craving a warming meal for the family or looking to impress guests with a unique twist on traditional lasagna, this soup is bound to become a favorite in your recipe collection.
This white lasagna soup is not only easy to prepare, but it also offers flexibility. You can customize the ingredients to suit your preferences, making it a versatile choice. The beauty of this recipe lies in its ability to deliver the satisfaction of a rich lasagna without the lengthy preparation process. Get ready to enjoy a soup that’s as indulgent as it is comforting.
Ingredients for White Lasagna Soup:
Base Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (adjust based on broth)
- ¼ teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes (optional for heat)
Main Soup Ingredients:
- 3 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts (around 300 grams)
- 1 cup sundried tomatoes, chopped (optional)
- 2 cups short dry pasta (Mafalda Corta, rotini, or broken lasagna noodles)
- 1 cup half and half (or heavy cream for a richer texture)
- 2 tablespoons cornstarch (for thickening)
- 1 cup fresh spinach, roughly chopped
Finishing Touches:
- Ricotta cheese, parmesan, or shredded mozzarella for garnish
- Additional fresh herbs (basil or parsley for garnish)
How to Make White Lasagna Soup:
Sauté Aromatics and Seasonings:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and lightly browned, about 3 minutes.
- Stir in the minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Continue cooking for another minute to release the aromas.
Add Chicken and Broth:
- Pour in the chicken broth and stir well. Add the chicken breasts and sundried tomatoes (if using). Bring the mixture to a boil.
- Reduce the heat to medium-low and cover the pot. Simmer for 12–15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
Cook the Pasta:
- Meanwhile, cook the pasta separately according to the package directions to al dente. This will keep the noodles from overcooking in the soup.
Shred the chicken:
- Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Create the creamy base:
- In a small bowl, whisk together the half and half (or heavy cream) with the cornstarch to make a slurry.
- Add the cream mixture to the soup, stirring gently. Let the soup simmer until it thickens to your desired consistency.
Finish the Soup:
- Stir in the spinach and allow it to wilt, which should take about 1-2 minutes.
- Add the cooked pasta to the soup and stir everything together.
Serve and garnish:
- Ladle the soup into bowls and top with a generous spoonful of ricotta, parmesan, or shredded mozzarella cheese. Sprinkle with fresh herbs like basil or parsley for added color and flavor.
Step-by-Step Instructions for White Lasagna Soup:
Step 1: Sauté the Aromatics
- In a large Dutch oven or soup pot, heat 2 tablespoons of unsalted butter over medium heat.
- Add 1 finely chopped medium onion and sauté until the onions begin to brown, about 3-4 minutes.
- Stir in 3 minced garlic cloves and sauté for another 1 minute until fragrant.
- Add 2 teaspoons of Italian seasoning, 1 teaspoon of salt, ¼ teaspoon of black pepper, and ⅛ teaspoon of crushed red pepper flakes. Stir the spices with the onions and garlic for 1 more minute to toast the seasonings and bring out their full flavors.
Step 2: Add Chicken and Broth
- Add 3 cups of low-sodium chicken broth and 2 boneless skinless chicken breasts (uncooked) to the pot.
- Stir in ¼ cup of chopped sundried tomatoes (optional but adds great flavor).
- Bring the mixture to a simmer over medium heat, then reduce the heat to low.
- Cover the pot and let the chicken cook for 12-15 minutes, stirring occasionally. The chicken should reach an internal temperature of 165°F (74°C).
Step 3: Cook the Pasta
- While the chicken is cooking, bring a separate pot of salted water to a boil.
- Add 2 cups of short pasta (such as Mafalda Corta or another small pasta) and cook it to al dente according to the package instructions.
- Drain the pasta and set it aside. Alternatively, you can cook the pasta directly in the soup, but you may need to add more broth.
Step 4: Shred the Chicken
- Once the chicken breasts are cooked, remove them from the pot and set them on a plate.
- Use two forks to shred the chicken into bite-sized pieces.
Step 5: Prepare the Cream Mixture
- In a small bowl, whisk together 1 cup of half-and-half (or heavy cream) and 2 tablespoons of cornstarch until smooth. This will create a creamy slurry that thickens the soup.
Step 6: Combine the Ingredients
- Return the shredded chicken to the pot with the broth and seasonings.
- Stir in the cooked pasta and 1 cup of fresh spinach, and cook until the spinach wilts, about 1-2 minutes.
Step 7: Add the Cream and Final Touches
- Slowly stir in the prepared cream and cornstarch mixture and bring the soup back to a simmer.
- Once the soup is simmering, stir in ½ cup of grated Parmesan cheese (or ricotta or mozzarella) and mix well until the cheese melts.
- Taste the soup and adjust the seasoning with more salt or pepper if needed.
Step 8: Serve
- Ladle the soup into bowls and garnish with more Parmesan cheese, fresh basil, or a drizzle of olive oil if desired.
- Serve hot and enjoy!
Tips for the Perfect White Lasagna Soup:
Sauté the veggies well:
- Don’t rush the sautéing of onions and garlic. Cooking them until they are golden brown enhances their sweetness and flavor, creating a rich base for your soup.
Season in Layers:
- Seasoning at multiple stages of cooking ensures the soup is well-balanced and flavorful. Add a pinch of salt and pepper when cooking the chicken and vegetables, and then adjust the seasoning toward the end to taste.
Watch the Pasta:
- Be careful not to overcook the pasta. Whether you cook the pasta separately or directly in the soup, remember that the pasta will continue to cook once added to the broth. Keep an eye on it to prevent it from becoming mushy.
Creamy Texture:
- To achieve a velvety texture, use heavy cream or half-and-half. For a richer soup, opt for full-fat cream, which adds extra creaminess. Be sure to whisk the cornstarch and cream together well to avoid lumps.
Don’t Skip the Cheese:
- The cheese, especially the ricotta or mozzarella, adds not only flavor but also a smooth, comforting texture to the soup. Don’t skimp on this essential ingredient!
Variations for White Lasagna Soup:
Vegetarian White Lasagna Soup:
- Omit the chicken and substitute vegetable broth for the chicken broth. Add extra vegetables like zucchini, mushrooms, or bell peppers to make the soup hearty and filling.
Use Different Pasta:
- Mafalda Corta works well for a lasagna-inspired soup, but you can use any small pasta like rotini, small shells, or elbow macaroni. You can even use lasagna noodles broken into pieces if you prefer a more authentic lasagna experience.
Swap the Meat:
- Instead of chicken, try using ground turkey, Italian sausage, or even cooked bacon for a smoky, savory twist. You can also use a combination of meats for added flavor complexity.
Extra Veggies:
- Boost the nutritional value of this soup by adding more veggies. Try carrots, celery, or chopped spinach for a veggie-packed version.
Gluten-Free Version:
- Swap regular pasta with gluten-free pasta to make this soup gluten-free. Make sure to check that all the other ingredients are gluten-free, such as the chicken broth.
Add Cream Cheese:
- For an even creamier version of the soup, stir in a bit of cream cheese along with the half-and-half or heavy cream. It adds extra richness and a subtle tang.
Storage and Reheating:
Storing Leftovers:
- Leftover White Lasagna Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To keep the pasta from absorbing too much of the broth and becoming soggy, it’s best to store the soup and pasta separately if you plan to have leftovers.
Freezing the soup:
- You can freeze the soup, but it’s best to do so before adding the pasta and cream slurry. To freeze, assemble the soup up to the point where the chicken is cooked, then remove the chicken, shred it, and add it back to the soup. Let the soup cool to room temperature, then transfer it to an airtight container and freeze for up to 2-3 months.
- When you’re ready to serve, Thaw the soup overnight in the fridge. Reheat it on the stove, then add the cream slurry and freshly cooked pasta before serving.
Reheating:
- To reheat, warm the soup over medium-low heat on the stove, stirring occasionally. If the soup has thickened too much, add a little extra chicken broth or milk to thin it out. Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating.
By following these tips and variations, you can make this White Lasagna Soup your own, and it will become a go-to comfort food for any occasion!
FAQs for White Lasagna Soup:
1. What kind of pasta can I use for White Lasagna Soup?
Any short pasta works well for this soup! While Mafalda Corta is used in this recipe, you can also use rotini, fusilli, bow-tie, or even break up traditional lasagna noodles into smaller pieces. The small pasta helps absorb the flavors of the broth, making each bite delicious.
2. Can I use pre-cooked chicken for this soup?
Yes, you can! If you have leftover shredded chicken, it will save you time. Simply add it into the soup after the broth and seasonings are simmering. You can skip cooking the chicken breasts and directly stir in the cooked chicken with the pasta and spinach.
3. Can I make this soup gluten-free?
Absolutely! To make this soup gluten-free, swap out regular pasta for gluten-free pasta. Make sure to also check that your broth and any other ingredients are certified gluten-free to keep the recipe fully gluten-free.
4. How can I make the soup creamier?
If you want an even richer and creamier soup, substitute the half-and-half with heavy cream. You can also increase the amount of cheese, such as adding more Parmesan or ricotta cheese, for an extra creamy finish.
5. Can I freeze White Lasagna Soup?
Yes, you can freeze this soup, but it’s best to freeze it before adding the pasta and cream. To freeze, prepare the soup up until the point where you’ve shredded the chicken. Cool the soup to room temperature, store it in an airtight container, and freeze it for up to 2-3 months. When ready to serve, thaw the soup, add the pasta and cream mixture, and simmer until everything is heated through.
Recipe Card for White Lasagna Soup
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 3 cloves 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 sun-dried tomatoes (chopped – optional)
- 2 cups short dry pasta or broken lasagna noodles (about 120 grams – Mafalda Corta)
- 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 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 (about 3 minutes).
- Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute until fragrant.
- Add chicken broth and stir well. Then add uncooked chicken breasts and sun-dried tomatoes (optional).
- Bring to a simmer, cover, reduce heat to medium-low, and cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through (internal temperature of 165°F).
- Meanwhile, cook the pasta in boiling salted water until al dente, according to package directions.
- When the chicken is cooked, remove it from the soup and shred it.
- Whisk together half-and-half and cornstarch, then stir it into the soup along with the shredded chicken, cooked pasta noodles, and spinach. Cook until everything is heated through.
- Serve with your choice of cheese as desired, and enjoy!
Notes:
- Leftover chicken: You can use pre-cooked chicken for a faster option. Add it after the broth has simmered and skip the cooking step for the chicken breasts.
- Pasta options: Feel free to use gluten-free pasta for a gluten-free version.
- Creamy finish: For an even richer soup, use heavy cream instead of half-and-half.
- Freezing tip: Freeze the soup without the pasta and cream. Add those ingredients when reheating after freezing.
- Store leftovers: Store the soup in the fridge for 3-4 days. Reheat on the stove or microwave. For best results, store pasta and soup separately.
Nutritional Facts (Per Serving):
- Calories: 459 kcal
- Carbohydrates: 54g
- Protein: 26g
- Fat: 16g
- Saturated Fat: 9g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Trans Fat: 1g
- Cholesterol: 74mg
- Sodium: 755mg
- Potassium: 895mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 1206IU
- Vitamin C: 9mg
- Calcium: 128mg
- Iron: 3mg
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Method: Stovetop
- Cuisine: American, Italian
