White Lasagna Soup

This White Lasagna Soup is your favorite pasta bake in soup form! It’s rich, creamy, and packed with tender chicken, veggies, and cheese!

I’m a big lasagna fan. I’m also a big soup fan. So naturally, this White Lasagna Soup feels like a dream come true to me. Now, I have my classic lasagna soup to emulate my classic lasagna recipe so I figured it was about time I made a soup to mimic the flavors of my white chicken lasagna!

This White Lasagna Soup is loaded with tender shredded chicken, perfectly cooked noodles, and has all of the best flavors of white lasagna but in a warm and cozy bowl of soup.

It’s also made with 100% Canadian dairy which results in the richest, creamiest texture and the best flavor! Bonus: it’s ready in a total of 30 minutes!

Why You’ll Love This Recipe

This soup combines the comforting flavors of white lasagna with the warmth of a hearty soup. It’s quick to prepare, taking only 30 minutes from start to finish, and it’s versatile enough to cater to different dietary preferences by adjusting ingredients. Plus, the use of Canadian dairy ensures a decadent creaminess that will make each spoonful satisfying.

Kitchen Equipment You’ll Need

• Large Dutch oven or soup pot
• Cutting board and knife
• Wooden spoon or spatula
• Small mixing bowl
• Whisk
• Measuring cups and spoons
• Two forks for shredding chicken

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves fresh 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 (adjust to taste)
• 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)
• 1 cup half and half or cream (for a richer soup)
• 2 tablespoons corn starch
• 1 cup fresh spinach, roughly chopped
• Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish as desired

Step-by-Step Instructions

1. 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.
2. Stir in minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for about a minute until fragrant.
3. Pour in the chicken broth and mix well. Then add the whole chicken breasts and sun-dried tomatoes (if using).
4. 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.
5. While the soup simmers, cook the pasta separately in boiling salted water until al dente according to package instructions.
6. Once the chicken is cooked, remove it from the soup and shred it using two forks.
7. In a small bowl, whisk together the half and half (or cream) with corn starch until smooth.
8. 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.
9. Serve hot, garnished with a dollop of ricotta cheese, grated Parmesan, or shredded mozzarella, if desired.

Tips for Success

• Ensure your onions are finely chopped for a smoother texture in the soup.
• Adjust the seasoning to your taste, especially the red pepper flakes if you prefer less heat.
• Cook the pasta separately to prevent it from absorbing too much broth and becoming mushy.

Additional Tips or Variations

Consider adding other vegetables like mushrooms or zucchini for added nutrition. For a lighter version, use milk instead of cream. If you prefer a vegetarian option, omit the chicken and use vegetable broth instead.

Nutritional Highlights (Per Serving)

Each serving is packed with protein from the chicken and cheese, along with vitamins from the spinach and tomatoes. Using low sodium broth and controlling the amount of added salt helps keep the sodium levels in check.

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time? Yes, you can make it a day in advance. Just store it in the refrigerator and reheat gently before serving.

Can I freeze this soup? While you can freeze it, the texture of the cream and pasta may change slightly upon reheating. It’s best enjoyed fresh.

What pasta works best in this soup? Short pasta like penne, fusilli, or broken lasagna noodles work well.

Conclusion

This White Lasagna Soup is a delightful twist on traditional lasagna that’s perfect for a cozy meal. It’s quick, satisfying, and full of flavor. Give it a try and let me know how it turns out for you! I’d love to hear your thoughts and any personal twists you add to the recipe. Enjoy your warm, comforting bowl of White Lasagna Soup!