Description

This Easy White Chicken Lasagna Soup is a comforting and creamy take on classic lasagna flavors, made simple in a hearty soup form. Featuring tender shredded chicken, sun-dried tomatoes, and nutritious spinach simmered in a flavorful broth thickened with half-and-half and cornstarch, this soup is finished with al dente pasta and topped with ricotta, Parmesan, and mozzarella cheeses for a luscious, cheesy experience reminiscent of traditional lasagna without the fuss of layering.

Ingredients

Scale

For the Soup Base:

3 tbsp unsalted butter (preferably Kerrygold)
1 medium onion, diced
4 garlic cloves, minced
2.5 tsp Italian seasoning
1 tsp salt
1/4 tsp black pepper
1/8 tsp red chili flakes
3.5 cups low-sodium chicken broth (e.g. Swanson)
2 chicken breasts (boneless, skinless)
1/3 cup sun-dried tomatoes

For the Finish:

2 cups pasta (campanelle or broken lasagna sheets recommended)
1 cup half-and-half
2 tbsp cornstarch
1.5 cups fresh spinach

For Serving (Optional):

Ricotta cheese (for dolloping)
Parmesan cheese, grated
Mozzarella cheese, shredded

Instructions

Sauté Aromatics: Melt the butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute to release the spices’ aromas. This step builds the foundational flavors of the soup.
Simmer Chicken and Broth: Pour chicken broth into the pot with the aromatics. Nestle the raw chicken breasts into the broth and add sun-dried tomatoes. Bring to a simmer over medium-high heat, cover, and cook for 12-15 minutes until chicken reaches 165°F internally. Meanwhile, start boiling water in a separate pot for the pasta.
Cook Pasta and Shred Chicken: Boil pasta according to package directions (8-10 minutes). Drain and set aside. Remove cooked chicken from soup, place on a cutting board, and shred using forks or hands. Return to a gentle simmer during this process.
Make Creamy Thickener: Whisk half-and-half and cornstarch in a small bowl until smooth to prevent lumps. Slowly pour into simmering soup while stirring constantly. Cook for 1-2 minutes until the soup thickens and becomes creamy.
Combine Ingredients: Add shredded chicken back to the soup, then stir in cooked pasta and fresh spinach. Heat gently for 1-2 minutes until spinach wilts and flavors meld. Taste and adjust seasoning as needed.
Serve: Ladle soup into bowls. Top with dollops of ricotta cheese, grated Parmesan, and shredded mozzarella. The warmth of the soup softens the cheeses, creating a creamy, cheesy texture reminiscent of traditional lasagna.

Notes

Use low-sodium chicken broth to control saltiness, adjusting seasoning at the end.
Campanelle or broken lasagna sheets provide a better texture to mimic lasagna layers.
For thicker soup, slightly increase cornstarch but avoid over-thickening.
Optional cheeses add richness; you can omit or substitute to preference.
Checking chicken temperature ensures food safety and prevents overcooking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soups
Method: Stovetop
Cuisine: Italian-American

Keywords: white chicken lasagna soup, creamy chicken soup, Italian soup, easy chicken soup, comfort food, one-pot soup