White Lasagna Soup is a comforting dish that combines the flavors of traditional lasagna with the warmth of a hearty soup. This delicious recipe is perfect for chilly days when you’re craving something rich and creamy. The combination of chicken, pasta, and cheese creates a satisfying meal that everyone will love.
Why Make This Recipe
This White Lasagna Soup is not just easy to make, but it also brings the flavors of lasagna to your bowl. It is perfect for weeknight dinners since it comes together quickly and requires minimal prep. Plus, it can easily be customized to fit your family’s tastes. With its creamy texture and savory ingredients, it’s a meal that will leave you feeling warm and cozy.
How to Make White Lasagna Soup
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves fresh garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 3 cups low sodium chicken broth
- 2 boneless skinless chicken breasts (about 300 grams)
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 2 cups short dry pasta or broken lasagna noodles (about 120 grams)
- 1 cup half and half or cream
- 2 tablespoons corn starch
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish
Directions:
- Heat a large Dutch oven or soup pot over medium heat and melt the butter.
- Add chopped onions and cook until they start to brown.
- Stir in minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for about a minute until fragrant.
- Pour in the chicken broth and mix well. Then add the whole chicken breasts and sun-dried tomatoes (if using).
- Bring the soup to a gentle simmer, cover, and reduce the heat to medium-low.
- Allow it to cook for 12-15 minutes or until the chicken is fully cooked (internal temperature of at least 165°F), stirring occasionally.
- While the soup simmers, cook the pasta separately in boiling salted water until al dente according to package instructions.
- Once the chicken is cooked, remove it from the soup and shred it using two forks.
- In a small bowl, whisk together the half and half (or cream) with corn starch until smooth.
- Stir the shredded chicken, cooked pasta, cream mixture, and chopped spinach into the pot.
- Allow the soup to heat through, stirring occasionally, until it reaches your desired consistency.
- Serve hot, garnished with a dollop of ricotta cheese, grated Parmesan, or shredded mozzarella, if desired.
How to Serve White Lasagna Soup
Serve the White Lasagna Soup hot, with a sprinkle of cheese on top. It pairs wonderfully with crusty bread or a simple green salad. You can also add additional toppings like fresh herbs or extra red pepper flakes for a bit of heat.
How to Store White Lasagna Soup
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until heated through. If the soup thickens in the fridge, you can add a bit more broth or cream when reheating.
Tips to Make White Lasagna Soup
- For a richer flavor, consider adding more spices or herbs to the soup.
- You can use leftover cooked chicken if you want to save time.
- To make it even creamier, you can replace half of the chicken broth with heavy cream.
Variation
Feel free to customize your White Lasagna Soup by adding different vegetables like mushrooms or bell peppers. You can also substitute the chicken with Italian sausage for a different flavor profile.
FAQs
Can I make White Lasagna Soup ahead of time?
Yes, you can prepare the soup in advance, but if you’re using pasta, you might want to cook it separately and add it just before serving to prevent it from becoming too soft.
Is White Lasagna Soup healthy?
This recipe can be made healthier by using whole wheat pasta, low-fat cream, and adding more vegetables.
Can I freeze White Lasagna Soup?
It’s best to freeze the soup without the pasta. Let it cool completely, then transfer it to a freezer-safe container. When reheating, you can add freshly cooked pasta.
White Lasagna Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves fresh garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- 3 cups low sodium chicken broth
- 2 boneless skinless chicken breasts (about 300 grams)
- ¼ cup sun-dried tomatoes, chopped (optional) Optional ingredient
For the Soup
- 2 cups short dry pasta or broken lasagna noodles (about 120 grams)
- 1 cup half and half or cream
- 2 tablespoons corn starch
- 1 cup fresh spinach, roughly chopped
- to taste Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish Optional toppings
Instructions
Preparation
- Heat a large Dutch oven or soup pot over medium heat and melt the butter.
- Add chopped onions and cook until they start to brown.
- Stir in minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for about a minute until fragrant.
- Pour in the chicken broth and mix well. Then add the whole chicken breasts and sun-dried tomatoes if using.
- Bring the soup to a gentle simmer, cover, and reduce the heat to medium-low.
- Allow it to cook for 12-15 minutes or until the chicken is fully cooked, stirring occasionally.
Assembly
- While the soup simmers, cook the pasta separately in boiling salted water until al dente according to package instructions.
- Once the chicken is cooked, remove it from the soup and shred it using two forks.
- In a small bowl, whisk together the half and half with corn starch until smooth.
- Stir the shredded chicken, cooked pasta, cream mixture, and chopped spinach into the pot.
- Allow the soup to heat through until it reaches desired consistency.
- Serve hot, garnished with a dollop of ricotta cheese, grated Parmesan, or shredded mozzarella if desired.
