Amazing White Chicken Lasagna Soup

Hi there, lovely home cooks! I’m Emily from Delish Map, and I am so delighted you’ve landed in my cozy kitchen today. Nothing makes my heart happier than a truly comforting meal, especially one that comes together without too much fuss. That’s exactly what I have for you today: my incredibly flavorful White Chicken Lasagna Soup.

This soup takes all the rich, creamy goodness of a classic white chicken lasagna and transforms it into a comforting bowl that’s ready much faster. Imagine tender chicken, sun-dried tomatoes, and perfectly cooked pasta swimming in a luscious, savory broth, all topped with those irresistible lasagna cheeses. It’s a hug in a bowl, and I know you’ll adore it.

This amazing soup usually comes together in under an hour, making it perfect for those busy weeknights when you still crave something special.

Why You’ll Love This White Chicken Lasagna Soup

I truly believe this White Chicken Lasagna Soup is going to become a staple in your kitchen, just like it is in mine. It captures the essence of traditional lasagna but without all the layering and baking time. I love that I get to enjoy those familiar flavors in a fraction of the time.

Here are a few reasons why I think you’ll fall head over heels for this recipe:

• Effortless Comfort: You get all the hearty, soul-warming flavors of lasagna with significantly less effort and cleanup. No elaborate layering required!
• Flavor Powerhouse: Each spoonful is bursting with savory chicken, aromatic garlic and Italian seasoning, and the delightful tang of sun-dried tomatoes, all enveloped in a creamy broth.
• Weeknight Friendly: It’s designed to be on your table quickly, proving that deeply satisfying meals don’t need to take hours to prepare.
• Customizable Goodness: While I’ve provided my favorite combination, this soup is wonderfully adaptable to your preferences, from different cheeses to extra veggies.

Essential Equipment for Your White Chicken Lasagna Soup

To make this White Chicken Lasagna Soup an absolute breeze, I always recommend having a few key kitchen tools on hand. These aren’t fancy, but they make a big difference in ensuring success.

My go-to is a large Dutch oven or a sturdy soup pot. These pots have thick bottoms that distribute heat evenly, which is crucial for sautéing the aromatics without burning and for simmering the broth beautifully. Their generous size also ensures you have plenty of room to stir everything together without spills.

Deep Dive: One-Pot vs. Separate Pasta Cooking for White Chicken Lasagna Soup

When I’m creating a recipe like this, I often get asked about cooking pasta directly in the soup versus separately. It’s a great question, and I’ve tried both ways many times! While the “one-pot” method is appealing for cleanup, I’ve found that for White Chicken Lasagna Soup, cooking the pasta separately, as I do in this recipe, yields the best results.

Cooking Pasta Separately (My Method):

• Pros:
• Perfect Pasta Texture: Your pasta cooks to a perfect al dente, never mushy or bloated. This is especially important for the lasagna noodle pieces.
• Consistent Broth: The broth stays beautifully creamy and isn’t absorbed by the pasta, maintaining its ideal consistency.
• Better Leftovers: Reheating is a dream. The pasta doesn’t continue to soak up liquid and become soft or gummy, meaning your soup tastes just as good the next day.
• Cons:
• One Extra Pot: Yes, you’ll have one more pot to wash, but I promise the quality of the soup makes it worthwhile!

Cooking Pasta Directly in the Soup (Not Recommended for This Recipe):

• Pros:
• True One-Pot: Only one pot for cooking the entire dish, simplifying cleanup.
• Cons:
• Starchy, Thick Broth: The pasta releases starch into the broth, potentially making it too thick or gummy.
• Mushy Pasta: It’s harder to control the pasta’s doneness, leading to overcooked, mushy noodles, especially if you plan on leftovers.
• Less Ideal Leftovers: The pasta continues to absorb liquid, leaving you with very little broth and overly soft pasta when reheated.

I choose to cook the pasta separately to ensure my White Chicken Lasagna Soup has that luscious, creamy broth and perfectly tender, never mushy, pasta every single time. It’s a small extra step for a vastly improved soup experience.

Ingredients for Creamy White Chicken Lasagna Soup

Here’s exactly what you’ll need to create this comforting bowl of White Chicken Lasagna Soup. I’ve also included a few notes on why certain ingredients are key!

• 2 tablespoons unsalted butter: This is my base for sautéing; it adds a lovely richness to the initial flavors.
• 1 medium onion (finely chopped): Aromatic foundation. Finely chopped ensures it softens and melds into the soup seamlessly.
• 3 cloves garlic (finely minced): Essential for that savory depth and classic Italian flavor.
• 2 teaspoons Italian seasoning: My go-to blend for instant herbaceous flavor, bringing those traditional lasagna notes.
• 1 teaspoon salt: Balances and enhances all the other flavors in the soup.
• ¼ teaspoon pepper: Just a touch to add a subtle kick.
• ⅛ teaspoon red chili flakes: This is my secret for a tiny hint of warmth that brightens the whole dish without making it spicy.
• 3 cups low-sodium chicken broth: The flavorful liquid base for our soup. I choose low-sodium so I can control the saltiness myself.
• 2 boneless skinless chicken breasts (about 1 lb): My preferred protein for this recipe. Using raw chicken allows it to cook directly in the flavorful broth, infusing it with extra chicken goodness before shredding.
• ¼ cup sun-dried tomatoes (chopped): These add an incredible concentrated tomato flavor and a beautiful chewy texture, a key element of lasagna taste.
• 2 cups dry, short pasta or broken lasagna noodles: The “lasagna” element! Short pasta like rotini or penne works well, or you can break up actual lasagna sheets for an authentic feel.
• 1 cup half-and-half: This is where the creamy magic happens. Half-and-half provides richness without being overly heavy, giving the soup its lovely white base.
• 2 tablespoons cornstarch: My thickening agent! Whisking it with half-and-half creates a smooth slurry that gently thickens the soup to that perfect luscious consistency.
• 1 cup fresh spinach (roughly chopped): A pop of color and a boost of freshness, it wilts beautifully into the hot soup at the end.
• Ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for garnish: This trio of cheeses is non-negotiable for that authentic lasagna experience. Ricotta adds creamy dollops, Parmesan provides salty umami, and mozzarella offers gooey, melty bliss.

How to Make White Chicken Lasagna Soup: Step-by-Step Instructions

Making this White Chicken Lasagna Soup is wonderfully straightforward. Follow these steps, and you’ll have a delicious, comforting meal ready in no time!

1. Melt the butter in a large Dutch oven or soup pot over medium heat.
2. Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
3. Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
4. Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
5. 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).
6. Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
7. Remove the chicken from the soup and shred with two forks.
8. 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.
9. Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
10. Taste and adjust seasonings if desired. Serve with cheese, as desired.

Pro Tips for the Best White Chicken Lasagna Soup

I’ve made this White Chicken Lasagna Soup countless times, and I’ve picked up a few tricks to ensure it turns out perfect every single time. These little insights can elevate your soup from good to absolutely outstanding!

• Optimizing Creaminess & Flavor: For an even richer broth, I sometimes add a leftover Parmesan rind to the broth while it simmers with the chicken. Just remember to fish it out before serving! Also, don’t be shy about tasting the soup at the end. Sometimes a little extra Italian seasoning, salt, or pepper is all it takes to make the flavors truly pop.
• Troubleshooting Common Issues:
• Preventing Curdling: When adding the half-and-half and cornstarch mixture, make sure your soup isn’t at a rolling boil. A gentle simmer is best. You can also “temper” the half-and-half by whisking in a ladleful of hot soup into the half-and-half mixture before adding it back to the pot; this slowly brings its temperature up.
• Soup Too Thin/Thick: If your soup isn’t thickening enough, whisk a tiny bit more cornstarch with a splash of water or half-and-half and stir it into the simmering soup, cooking for another minute. If it’s too thick, simply add a bit more chicken broth until it reaches your desired consistency.
• Avoiding Dry Chicken: The key is to cook the chicken until it just reaches 165°F. Using a meat thermometer is your best friend here. Once it’s cooked, remove it promptly and shred it. Leaving it in the simmering broth for too long can dry it out.
• Time-Saving Tips: I love finding ways to make cooking easier! You can absolutely use pre-cooked rotisserie chicken instead of raw chicken breasts. If you go this route, skip adding the raw chicken to the broth and simply stir in the shredded rotisserie chicken at the end with the pasta and spinach to heat through. Pre-chopped onions and minced garlic from the grocery store are also fantastic shortcuts that don’t compromise flavor.

Variations & Substitutions for Your White Chicken Lasagna Soup

This White Chicken Lasagna Soup is wonderfully adaptable. I encourage you to make it your own! Here are some ideas for substitutions and variations:

Serving Suggestions for White Chicken Lasagna Soup

While this White Chicken Lasagna Soup is a complete meal on its own, I love to elevate the experience with a few thoughtful garnishes and pairings.

For garnishes, beyond the essential ricotta, Parmesan, and mozzarella, I sometimes add a drizzle of high-quality olive oil or a swirl of chili oil for extra warmth. A sprinkle of fresh parsley or basil adds vibrant color and a burst of fresh herb flavor. If I’m feeling fancy, crispy fried sage leaves or toasted pine nuts can add a wonderful texture and aroma.

To round out the meal, I find that a simple, crusty bread is perfect for soaking up every last drop of that creamy broth. A light green salad with a zesty vinaigrette offers a refreshing contrast, or if you’re like me and love garlic, some warm garlic knots are always a hit!

Storage and Freezing Your White Chicken Lasagna Soup

I always make a big batch of this White Chicken Lasagna Soup because leftovers are just as delightful! Here’s how I store and reheat it for the best results:

Refrigerator Storage: Once the soup has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. To reheat, I simply warm individual portions gently on the stovetop over medium-low heat or in the microwave, stirring occasionally until heated through. You might need to add a splash of chicken broth or milk if it has thickened too much in the fridge.

Freezer Storage: This soup freezes fairly well, especially since the pasta is cooked separately. For freezing, I recommend storing the soup (without the pasta) in an airtight, freezer-safe container for up to 2-3 months. Thaw it overnight in the refrigerator. When ready to serve, reheat the soup gently on the stovetop. While the soup is reheating, I cook a fresh batch of pasta.

Then, I combine the reheated soup with freshly cooked pasta and spinach for the best texture. If you decide to freeze the soup with the pasta already in it, be aware that the pasta might be a bit softer upon reheating, but it will still be delicious!

FAQs About White Chicken Lasagna Soup

I know you might have a few questions as you embark on making this delightful soup, so I’ve answered some common ones here!

Nutrition Information

Please note that the nutritional information provided is an estimate.

• Calories: (Estimated)
• Protein: (Estimated)
• Fat: (Estimated)
• Carbohydrates: (Estimated)

I truly hope you feel inspired to bring this White Chicken Lasagna Soup into your kitchen. It’s such a joyful meal to create and share, blending comfort, incredible flavor, and surprising ease. There’s nothing quite like a warm bowl of something delicious to gather around, and I promise this soup will do just that.

I’d absolutely love to hear from you! If you try this recipe, please leave a comment below and tell me what you thought. Did you add any fun variations? What was your favorite part? Your feedback means the world to me, and it helps our Delish Map community grow. Happy cooking, friends!

Love ultra-cozy soups? Follow us on Pinterest for weeknight recipes.

Emily

White Chicken Lasagna Soup

This soup takes all the rich, creamy goodness of a classic white chicken lasagna and transforms it into a comforting bowl that’s ready much faster. Imagine tender chicken, sun-dried tomatoes, and perfectly cooked pasta swimming in a luscious, savory broth, all topped with those irresistible lasagna cheeses.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American, Canadian

Calories: 459

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 tablespoons unsalted butter This is my base for sautéing; it adds a lovely richness to the initial flavors.
• 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

Equipment

• Large Dutch oven or soup pot
• Large pot
• Two Forks
• small bowl
• Meat thermometer

Method

 

1. Melt the butter in a large Dutch oven or soup pot over medium heat.
2. Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
3. Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
4. Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
5. 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).
6. Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
7. Remove the chicken from the soup and shred with two forks.
8. 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.
9. Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
10. Taste and adjust seasonings if desired. Serve with cheese, as desired.

Nutrition

Calories: 459kcal

Notes

Pro Tips: For an even richer broth, add a leftover Parmesan rind to the broth while it simmers with the chicken (remove before serving). Don’t be shy about tasting and adjusting seasonings at the end. To prevent curdling, ensure the soup is at a gentle simmer when adding the half-and-half mixture. Use a meat thermometer to cook chicken to exactly 165°F to avoid dryness. For time-saving, you can use pre-cooked rotisserie chicken and stir it in at the end.

Variations: Feel free to customize this soup. You can use different cheeses like Fontina or cream cheese, add a pinch of nutmeg or fresh herbs, or incorporate vegetables like mushrooms, zucchini, or carrots. For a vegetarian option, swap the chicken for cannellini beans.

Serving Suggestions: Serve with crusty bread for dipping. A light green salad with a zesty vinaigrette provides a refreshing contrast. For garnish, consider a drizzle of olive oil, fresh parsley, or toasted pine nuts.

Storage and Freezing: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, it’s best to freeze the soup base without the pasta for up to 2-3 months. Thaw, reheat, and add freshly cooked pasta for the best texture.

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