Easy White Chicken Lasagna Soup

If you ask me, lasagna soup is one of the best ideas to come out of a home kitchen.

This comforting bowl brings together everything you love about white chicken lasagna without all the layering and baking time. Tender chicken and pasta simmer in a creamy, garlic-kissed broth with Italian herbs.

Sun-dried tomatoes add a touch of sweetness while fresh spinach gives it some color. Three types of cheese—ricotta, parmesan, and mozzarella—get dolloped and sprinkled on top for that classic lasagna feel.

It’s a cozy weeknight dinner that tastes like you spent hours in the kitchen, but really comes together in about 30 minutes.

SAVE NOW

What Kind of Chicken Should I Use?

For this soup, boneless, skinless chicken breasts are the go-to choice since they’re easy to shred and cook quickly right in the broth. That said, chicken thighs work just as well if that’s what you have on hand – they’ll add a bit more flavor and stay extra juicy. You can even use a rotisserie chicken to save time, just shred it up and add it toward the end of cooking. If you’re using frozen chicken breasts, make sure they’re fully thawed before adding them to the soup so they cook evenly and you can shred them properly.

SAVE NOW

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken breasts: You can easily use chicken thighs instead, which will give you a bit more flavor and stay juicier. Rotisserie chicken works great too – just shred it and add it near the end of cooking.
• Half-and-half: Heavy cream makes the soup richer, while whole milk lightens it up. If using milk, you might want to add an extra tablespoon of cornstarch to keep it creamy.
• Pasta: Any short pasta works here – try penne, rotini, or even broken lasagna noodles to really play up the lasagna theme. Just adjust cooking time based on the pasta you choose.
• Spinach: Kale or Swiss chard are solid alternatives. If using kale, chop it finely and add it a few minutes earlier since it takes longer to soften.
• Sun-dried tomatoes: If you don’t have these, you can skip them or use a tablespoon of tomato paste for a similar tangy depth.
• Ricotta cheese: Cottage cheese blended until smooth works as a substitute, or you can use cream cheese for a different but still creamy topping.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this soup is adding the pasta directly to the broth, which will cause it to absorb too much liquid and turn mushy – always cook your pasta separately and add it just before serving to keep the perfect texture.

Another common error is boiling the soup after adding the half-and-half mixture, as high heat can cause the dairy to curdle and separate, so keep it at a gentle simmer once the cream goes in.

Don’t skip mixing the cornstarch with the half-and-half before adding it to the soup – dumping cornstarch directly into hot liquid creates lumps that are nearly impossible to smooth out.

Finally, add the spinach at the very end and let it wilt for just a minute or two, since overcooking turns it slimy and dull instead of fresh and bright green.

SAVE NOW

What to Serve With White Chicken Lasagna Soup?

A warm, crusty baguette or garlic bread is perfect for serving alongside this soup – you’ll want something to soak up all that creamy, cheesy broth. I like to set out a simple Caesar salad on the side to add some freshness and crunch to the meal. If you’re feeding a crowd, breadsticks work great too, and they’re fun for dipping right into your bowl. Since this soup is already pretty hearty with the pasta and chicken, you don’t need much else, but a light arugula salad with lemon vinaigrette is another nice option if you want to balance out the richness.

Storage Instructions

Store: Keep your leftover soup in an airtight container in the fridge for up to 4 days. The pasta will soak up some of the liquid as it sits, so you might want to add a splash of chicken broth when reheating to loosen it back up.

Freeze: This soup freezes pretty well for up to 2 months, though I recommend freezing it before adding the ricotta and mozzarella toppings. The cream base holds up nicely, and you can always add fresh cheese when you’re ready to serve.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I’d do it in 1-minute intervals and stir between each one to keep the cream from separating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-105 g
• Fat: 65-80 g
• Carbohydrates: 150-175 g

Ingredients

For the soup base:

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion
• 4 garlic cloves
• 2.5 tsp italian seasoning
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp red chili flakes
• 3.5 cups chicken broth (I always use Swanson low-sodium)
• 2 chicken breasts
• 1/3 cup sun-dried tomatoes

For the finish:

• 2 cups pasta (use campanelle or broken lasagna sheets for best texture)
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1.5 cups spinach

For serving (optional):

• ricotta cheese (adds a nice creaminess when dolloped on top)
• parmesan cheese
• mozzarella cheese

Step 1: Build the Aromatic Base

• 3 tbsp butter
• 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

Melt the butter in a large pot over medium heat.

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute to bloom the spices and release their aromatics.

This step creates the flavor foundation for the entire soup—don’t rush it, as the gentle heat helps develop the spices’ complexity rather than making them taste raw.

Step 2: Cook the Chicken and Build the Broth

• 3.5 cups chicken broth
• 2 chicken breasts
• 1/3 cup sun-dried tomatoes

Pour the chicken broth into the pot with the aromatic base, then nestle the raw chicken breasts into the liquid.

Add the sun-dried tomatoes and bring the mixture to a simmer over medium-high heat.

Cover the pot and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.

While the chicken cooks, I like to start boiling water for the pasta in a separate pot to keep momentum—this way you’re not waiting for water to boil later.

Step 3: Prepare the Pasta and Shred the Chicken

• 2 cups pasta

While the chicken finishes cooking, boil the pasta in the separate pot according to package directions (usually 8-10 minutes for campanelle or broken lasagna sheets).

Drain and set aside.

Once the chicken is fully cooked, carefully remove it from the soup pot and place it on a cutting board.

Shred the chicken using two forks or your hands, then set aside.

The soup will continue to simmer gently while you work.

Step 4: Create the Creamy Liaison and Thicken the Soup

• 1 cup half-and-half
• 2 tbsp cornstarch

In a small bowl, whisk together the half-and-half and cornstarch until completely smooth—this prevents lumps from forming when you add it to the hot soup.

Slowly pour this mixture into the simmering soup while stirring constantly.

Continue stirring for 1-2 minutes until the soup thickens slightly and becomes creamy.

The cornstarch acts as a thickener while the half-and-half adds richness without being too heavy.

Step 5: Combine All Components and Finish

• shredded chicken from Step 3
• cooked pasta from Step 3
• 1.5 cups spinach

Return the shredded chicken from Step 3 to the pot, then add the cooked pasta and fresh spinach.

Stir gently and let everything heat through for 1-2 minutes until the spinach wilts.

Taste the soup and adjust seasoning if needed.

The soup is now ready to serve.

I find the spinach adds a nice earthiness that balances the richness of the cream, so don’t skip it even if you’re not normally a spinach person.

Step 6: Serve with Cheese Toppings

• ricotta cheese
• parmesan cheese
• mozzarella cheese

Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, grated Parmesan, and shredded mozzarella.

The warm soup will gently soften the cheeses, creating pockets of creaminess throughout each spoonful, much like you’d find in a traditional lasagna.

Easy White Chicken Lasagna Soup

Delicious Easy White Chicken Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Calories 1700 kcal

Ingredients

  

For the soup base::

• 3 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion
• 4 garlic cloves
• 2.5 tsp italian seasoning
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp red chili flakes
• 3.5 cups chicken broth (I always use Swanson low-sodium)
• 2 chicken breasts
• 1/3 cup sun-dried tomatoes

For the finish::

• 2 cups pasta (use campanelle or broken lasagna sheets for best texture)
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1.5 cups spinach

For serving (optional)::

• ricotta cheese (adds a nice creaminess when dolloped on top)
• parmesan cheese
• mozzarella cheese

Instructions

 

• Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute to bloom the spices and release their aromatics. This step creates the flavor foundation for the entire soup—don't rush it, as the gentle heat helps develop the spices' complexity rather than making them taste raw.
• Pour the chicken broth into the pot with the aromatic base, then nestle the raw chicken breasts into the liquid. Add the sun-dried tomatoes and bring the mixture to a simmer over medium-high heat. Cover the pot and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. While the chicken cooks, I like to start boiling water for the pasta in a separate pot to keep momentum—this way you're not waiting for water to boil later.
• While the chicken finishes cooking, boil the pasta in the separate pot according to package directions (usually 8-10 minutes for campanelle or broken lasagna sheets). Drain and set aside. Once the chicken is fully cooked, carefully remove it from the soup pot and place it on a cutting board. Shred the chicken using two forks or your hands, then set aside. The soup will continue to simmer gently while you work.
• In a small bowl, whisk together the half-and-half and cornstarch until completely smooth—this prevents lumps from forming when you add it to the hot soup. Slowly pour this mixture into the simmering soup while stirring constantly. Continue stirring for 1-2 minutes until the soup thickens slightly and becomes creamy. The cornstarch acts as a thickener while the half-and-half adds richness without being too heavy.
• Return the shredded chicken from Step 3 to the pot, then add the cooked pasta and fresh spinach. Stir gently and let everything heat through for 1-2 minutes until the spinach wilts. Taste the soup and adjust seasoning if needed. The soup is now ready to serve. I find the spinach adds a nice earthiness that balances the richness of the cream, so don't skip it even if you're not normally a spinach person.
• Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, grated Parmesan, and shredded mozzarella. The warm soup will gently soften the cheeses, creating pockets of creaminess throughout each spoonful, much like you'd find in a traditional lasagna.