Description

This Easy White Chicken Lasagna Soup is a comforting and flavorful twist on traditional lasagna. Combining tender shredded chicken, sun-dried tomatoes, Italian seasoning, and creamy half-and-half, it simmers into a hearty soup with campanelle pasta and fresh spinach. Topped with ricotta, Parmesan, and mozzarella cheeses, this dish delivers all the cozy, cheesy goodness of lasagna in a warm, spoonable form perfect for any occasion.

Ingredients

Scale

For the soup base:

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

Build the Aromatic Base: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for about 1 minute to bloom the spices and release their flavors. This forms the flavor foundation for the soup.
Cook the Chicken and Build the Broth: Pour chicken broth into the pot and nestle the raw chicken breasts inside. Add sun-dried tomatoes and bring to a simmer over medium-high heat. Cover and cook for 12-15 minutes until the chicken reaches 165°F internally. Meanwhile, start boiling water for the pasta separately.
Prepare the Pasta and Shred the Chicken: Cook the pasta in boiling water according to package instructions (about 8-10 minutes). Drain and set aside. Remove cooked chicken from the soup pot, shred with forks or hands, and set aside. Keep the soup simmering gently.
Create the Creamy Liaison and Thicken the Soup: Whisk half-and-half and cornstarch in a small bowl until smooth to avoid lumps. Slowly add this mixture into the simmering soup while stirring continuously. Continue to stir for 1-2 minutes until the soup thickens and turns creamy.
Combine All Components and Finish: Return shredded chicken to the pot, then add cooked pasta and fresh spinach. Stir gently and heat through for 1-2 minutes until spinach wilts. Taste and adjust seasoning if necessary.
Serve with Cheese Toppings: Ladle soup into bowls and top each serving with dollops of ricotta, grated Parmesan, and shredded mozzarella. The warm soup softens the cheeses, creating creamy pockets of flavor similar to classic lasagna.

Notes

Use low-sodium broth to control the saltiness of the soup.
Campanelle or broken lasagna sheets provide the best texture, but any short pasta works well.
Adjust the amount of red chili flakes to your spice preference.
Fresh spinach adds a subtle earthiness and balances the creaminess; do not skip if possible.
For a thicker soup, increase cornstarch to 3 tbsp, mixing in the same way.
Cheese toppings are optional but highly recommended for authentic lasagna flavor.

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

Keywords: White Chicken Lasagna Soup, Creamy Chicken Soup, Italian Soup, Comfort Food, Easy Dinner Recipe