Dinner

Cozy Up with Creamy White Lasagna Soup Recipe

ByMarina Montclair March 16, 2026March 16, 2026

Introduction

This creamy white lasagna soup is a comforting twist on the classic Italian dish, perfect for chilly nights. Packed with tender chicken, fresh spinach, and a blend of cheeses, it’s a warm, flavorful meal that comes together quickly in one pot.

A large white pot filled with creamy soup showing three main layers: a white creamy broth base with small yellow oil spots, short pale yellow pasta tubes floating throughout, and chunks of light brown shredded meat mixed evenly in the soup. Bright green leafy herbs are sprinkled on top, adding contrast to the creamy tones. The soup has a slightly textured, thick liquid appearance with steam rising gently. The pot is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless chicken
2 tablespoons olive oil
1 large onion
4 cloves garlic
½ cup sun-dried tomatoes
3 cups fresh spinach
8 ounces gluten-free pasta
6 cups chicken broth
1 cup half-and-half
2 tablespoons cornstarch
½ cup ricotta cheese
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 teaspoon red chili flakes

Instructions

Step 1: In a large pot, heat the olive oil over medium-high heat. Add the chicken, season lightly with salt and pepper, and sauté for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
Step 2: In the same pot, add the chopped onion and minced garlic. Cook over medium heat for 3-4 minutes until the onion is translucent and fragrant.
Step 3: Stir in the sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach wilts.
Step 4: Pour in the chicken broth and bring it to a boil. Add the gluten-free pasta, reduce heat to medium, and cook for 8-10 minutes until the pasta is tender.
Step 5: In a separate bowl, whisk together the half-and-half and cornstarch. Slowly stir this mixture into the soup and simmer for 2-3 minutes until thickened.
Step 6: Serve the soup in bowls, topping each with ricotta, Parmesan, mozzarella cheese, and a sprinkle of red chili flakes.

Tips & Variations

For a vegetarian version, substitute the chicken with extra vegetables and use vegetable broth instead of chicken broth.
If you can’t find sun-dried tomatoes, roasted red peppers make a great alternative to add sweetness and acidity.
Use kale instead of spinach for a heartier green and slightly different texture.
Feel free to swap in any short pasta if gluten-free isn’t required.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much. Cheese toppings can be added fresh when serving again.

How to Serve

The image shows a large white pot filled with creamy soup. The soup has a pale, milky base and is layered with short, pale yellow pasta tubes, small pieces of tender brown meat, and scattered green herb leaves. The surface of the soup has a smooth, slightly oily texture with drops of yellow oil and specks of black pepper. The pot is placed on a white marbled surface, with a gray cloth partially visible under the pot. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared ahead and refrigerated. Just wait to add the cheeses and chili flakes until serving for the freshest flavor and texture.

Can I use regular pasta instead of gluten-free?

Absolutely. Regular pasta works well if gluten is not a concern. Just cook according to package instructions and adjust the cooking time in the soup accordingly.

Marina Montclair