Description

This Easy White Chicken Lasagna Soup is a comforting, creamy dish that combines all the flavors of classic white chicken lasagna in a hearty, warm soup. Featuring tender shredded chicken, spinach, sun-dried tomatoes, and pasta in a rich broth thickened with half-and-half and cornstarch, it’s perfect for quick weeknight dinners. Topped with ricotta, Parmesan, and mozzarella cheeses, each bowl delivers a luscious, cheesy experience reminiscent of traditional lasagna without the fuss.

Ingredients

Scale

For the Soup Base:

3 tbsp unsalted butter (Kerrygold preferred)
1 onion, diced
4 garlic cloves, minced
2.5 tsp Italian seasoning
1 tsp salt
1/4 tsp black pepper
1/8 tsp red chili flakes
3.5 cups low-sodium chicken broth (Swanson preferred)
2 chicken breasts (boneless, skinless)
1/3 cup sun-dried tomatoes, chopped

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

Sauté Aromatics: 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. Stir in minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for about 1 minute to bloom the spices and develop flavor.
Simmer Chicken and Broth: Pour chicken broth into the pot and nestle in the raw chicken breasts. Add chopped sun-dried tomatoes. Bring to a simmer over medium-high heat, then cover and cook for 12-15 minutes or until chicken reaches an internal temperature of 165°F. Meanwhile, begin boiling water for pasta in a separate pot.
Cook Pasta & Shred Chicken: Boil pasta according to package directions (8-10 minutes for campanelle or broken lasagna sheets), drain, and set aside. Remove cooked chicken from the soup pot and shred with forks. Return to a gentle simmer.
Thicken Soup: In a small bowl, whisk together half-and-half and cornstarch until smooth. Slowly add this mixture to the simmering soup while stirring constantly. Stir for 1-2 minutes until soup thickens and turns creamy.
Combine Ingredients: Add shredded chicken, cooked pasta, and fresh spinach to the pot. Stir gently and heat for 1-2 minutes until spinach wilts. Taste and adjust seasoning as necessary.
Serve: Ladle soup into bowls and top each serving with dollops of ricotta cheese, grated Parmesan, and shredded mozzarella. The cheeses will melt gently into the warm soup, creating creamy pockets reminiscent of traditional lasagna.

Notes

Using campanelle or broken lasagna sheets pasta adds the best texture to the soup.
Blooming the spices gently in butter develops deeper flavors, so avoid rushing this step.
Whisk half-and-half and cornstarch well before adding to avoid lumps.
If preferred, substitute chicken thighs for breasts for a richer flavor.
This soup can be made ahead by preparing the base and storing pasta separately to avoid sogginess.
Adjust chili flakes to your spice preference or omit for no heat.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Chicken, Quick & Easy, Soups
Method: Stovetop
Cuisine: Italian-American

Keywords: white chicken lasagna soup, creamy chicken soup, easy lasagna soup, one pot chicken soup, Italian soup, comfort food soup