White lasagna soup recipe is easy-to-make and one pot meal best for lasagna lovers, and a heaven sip for soup lovers. It’s rich, creamy and loaded with your favorite pasta, chicken, veggies and cheese!
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White chicken lasagna soup
When the weather changes, and it turns to fall, and cold breezy evenings. I love to have a warm, cozy bowl of soup filled with my favorite veggies and chicken😋😋
So this white lasagna soup became my favorite, filled with the goodness of all ingredients I love, and the good thing is, I can make this soup in one pot, or say crockpot in just 30 minutes.
So, the recipe of white lasagna soup is also for all those who are busy, full time workers, or simply lazy to go and spend a lot of time in the kitchen, just like me😜. Well, I’m also a foodie, and always look for the recipes that are easy to make, quick but still delicious.
So, if you’re a foodie too, and looking for delicious brunch, dinner or snack ideas. Don’t forget to check the best from our foodie kitchen..
Why you’ll love this White Lasagna Soup?
✔️ You can make this soup in the crockpot, on stove top or in the instant pot.
✔️ Make this creamy and hearty soup with easily available kitchen ingredients, and all of its goodness can come in one pot.
✔️ The soup has great versatility. You can try different noodles, and can add your favorite veggies to make this white lasagna soup more delicious and comforting.
✔️ The soup is so creamy and slurry, made with Italian seasonings, has a full taste of lasagna but in a warm and cozy bowl of soup.
✔️ The good thing, that you can make this recipe in just 30 minutes without making a fuss, so this is best for a midweek meal, when rushed for time.
Ingredients for White Lasagna Soup Recipe
Butter: I prefer to use unsalted butter, but if you’re using salted one, reduce the amount of salt in the recipe.
Onion and garlic: Mince the garlic and chop the onion. These aromatics are used to add the texture and flavor in soup.
Seasonings: Use Italian seasoning, salt, black pepper and crushed red chili flakes. And if you love something more spicy, you can add more chili flakes or use a pinch of cayenne pepper.
Chicken breasts: Uncooked chicken breasts will go directly to the soup. But you can also use leftover chicken, shred and stir it in the last 5 minutes of cooking.
Chicken broth: I prefer to use low-sodium chicken broth, but you can use regular one, and to make the soup vegetarian, you can go with vegetable broth too.
Sun-dried tomatoes: I like to add a touch of sun-dried tomatoes in soup, however, it is completely optional, and you can skip it.
Pasta: You can use traditional lasagna noodles, or any of your favorite pasta in small shapes. If using lasagna noodles, break it into small pieces.
Cream and cornstarch: A blend of cream with cornstarch makes a slurry in soup, helps create a rich and creamy texture of soup.
Spinach: I’m using fresh baby spinach. But you can use the regular one too. And if you’re using frozen spinach, make sure to thaw and squeeze it out completely before adding in the soup.
How to Make White Lasagna Soup on Stove Top?
Step 1
Here I’m making the soup over stove top. Take a skillet or soup pot and heat the butter over medium to low flame until it melts.
Then add chopped onion and minced garlic and cook it for 2,3 minutes, or until the onion change its color.
Then add the aromatics like Italian seasonings, salt, black pepper, and chili flakes. If you want more spiciness, you can add more chili flakes. Cook for an additional 3 to 5 minutes.
Step 2
Now add chicken broth. I’m using low-sodium chicken broth, but you can also use the regular one.
And if you are making a vegetarian version of soup, simply replace the chicken broth with vegetable broth.
Add raw chicken breasts directly to the chicken broth, and then add sun-dried tomatoes. Now cook it until the chicken turns soft.
Cover the pot and cook it for at least 20 to 25 minutes on low flame.
Step 3
Meanwhile cook the lasagna noodles or small pasta, whatever you’re using. For this soup, I’m using pasta. Sometime, I prefer to cook the pasta in broth, and for this, just add the pasta and increase a 1/2 cup of broth and cook it after the chicken has been cooked and shredded on slow flame for an additional 15 minutes or until the pasta gets softened.
But now, I cook the pasta separately. Check the chicken breast pieces and if it has done, remove them from broth and shred using forks.
Add the shredded chicken to the cooked broth again.
Step 4
Now take fresh cream, and mix cornstarch. This will help making a creamy slurry in the soup.
If you want less fat, you can replace fresh cream with half-and-half. But the more you add the fat in soup, more you will get the creamy texture of soup.
Add this roux in the soup, and add cooked pasta. Give it a good mix to mix everything well. Now add spinach. If you are using baby spinach, you can add spinach leaves directly.
Step 5
Cook for last 3 to 5 minutes and the white lasagna soup is done. Top the soup with parmesan cheese, crispy bacon bits or baked prosciutto and serve hot.
Pro Tips for Lasagna Soup
If you have leftover chicken, or turkey, you can use it instead of raw chicken breasts. Just shred the meat and add it in last 10 minutes of cooking.
If the soup is too thickened, you can add some water or more broth to make the consistency according to your needs.
If you want more thickness, simply add some more slurry of cream and cornstarch, or you can add some softened cream cheese if available.
If you’re using frozen spinach, make sure to thaw and squeeze it out completely before adding in the soup.
Before storing the leftover soup, don’t forget to remove the noodles from broth, it will help to prevent the noodles from getting soggy.
Recipe Swaps
- Add more veggies: To boost the nutrition of this soup, you can add more of your favorite veggies like chopped celery, carrots, mushrooms, red pepper, zucchini, or broccoli.
- Make it gluten-free: To make the soup gluten free, replace the regular noodles with gluten-free noodles. Make sure to use other ingredients of the recipe gluten-free.
- Make it vegetarian: You can easily make a vegetarian version of this soup by replacing the chicken with your favorite veggies. For this, also use vegetable broth instead of chicken broth.
- Cream or half-and-half: As cream is added to enhance the creamy texture of soup, but if you’re not using it, you can replace it with half-and-half. But keep in mind that, the more fat you use in soup, the more creamy the texture of soup you’ll get.
What to Serve with?
Once the pasta is done, its best to serve the soup right away! I love to serve it with salad like Pasta House Salad or with roasted vegetables.
Its also best to serve the soup with a side of homemade bread like garlic bread or breadsticks.
For more fall dinner recipes, check my 15+ of Our Favorite Fall Dinner Recipes to get easy peasy dinner recipes this fall.
How to Store the leftovers?
If you plan to enjoy leftover soup, be sure to remove the pasta from the soup before storing it in the refrigerator. This will help prevent the pasta from soaking up all the broth. When reheating, simply add the pasta back in and enjoy.
Leftover white lasagna soup can last in the refrigerator for 3 to 4 days. Try to consume the soup within these days to enjoy the best and fresh flavor of soup.
How to reheat the soup?
When you are ready to enjoy the soup, simply remove it from refrigerator, reheat it on stove top or using oven, during this, add the pasta again. Top it with your favorites and enjoy with your favorite sides, like garlic bread or pasta house salad.
Can you freeze white lasagna soup?
If you are making a large batch of soup to freeze and enjoy it for later, be sure to freeze it before adding pasta and cream.
To freeze the soup, make the soup until the chicken is cooked. Then remove the chicken breasts from the broth, shred and add it back to the broth with spinach.
Now instead of adding cream and cornstarch slurry, and pasta, remove the soup from the stovetop and let it cool at room temperature.
Store the soup in an airtight container. You can store it for 2 to 3 months in the freezer. When ready to enjoy it again, thaw the soup in the refrigerator overnight.
Then warm the soup over stove top, then add cream and cornstarch slurry and freshly cooked pasta, and enjoy.
What type of pasta should you use for lasagna soup?
You can use any short pasta for the soup. I am using Mafalda Corta noodles which look like mini lasagna noodles.
But you can use any of your favorite or easily available pasta shapes like fusilli, rotini, bow-tie or regular lasagna noodles is also best choice for this white lasagna soup.
If using lasagna noodles, simply break them into small bite size pieces and then cook according to recipe.
How do you thicken lasagna soup?
If the soup isn’t thickened after adding the cream and cornstarch slurry, you can add more slurry, or simmer it longer to evaporate more liquid.
Softened cream cheese can also be a good option, as it can thicken the soup, and will make the soup more creamy. Don’t forget, the soup will also get thickened as it sits.
White Lasagna Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings10
minutes30
minutes459
kcalWhite lasagna soup recipe is easy-to-make and one pot meal best for lasagna lovers, and is loaded with your favorite pasta, chicken, veggies and cheese!
Ingredients
2 tablespoons of unsalted butter
1 medium onion(finely chopped)
3 cloves of garlic(fresh and finely minced)
2 teaspoons of Italian seasoning
1 teaspoon of salt
¼ teaspoon of black pepper
⅛ teaspoon of crushed red pepper flakes
3 cups of low sodium chicken broth
2 boneless and skinless chicken breasts
¼ cup of sundried tomatoes (chopped)
2 cups of short dry pasta or broken lasagna noodles
1 cup cream or half and half to make slurry
2 tablespoons of cornstarch
1 cup freshly chopped spinach
Shredded mozzarella, ricotta or parmesan cheese for topping and garnishing
Directions
- In a soup pot, heat butter on medium flame and cook onion until it changes its color. Then add minced garlic and seasonings.
- Add chicken broth, raw chicken breast pieces, and sun-dried tomatoes. Cover the pot and simmer it on medium to low flame until the chicken is cooked.
- Separately, cook the pasta according to package directions. If you want to cook it in the soup, add 1 cup of additional broth.
- Remove the chicken from the soup, shred it using forks, and add it back to the broth. Whisk cream and cornstarch and add this slurry into the soup along with cooked cooked noodles and spinach. Serve hot topped with cheese!
Notes
- Adjust the salt, if you are using low sodium chicken broth.
- If you like extra spiciness in soup, you can add more chili flakes or use cayenne pepper.
- For a thinner soup, add 4 cups of broth instead of 3.
- Use short dry pasta for soup, or you can replace it with regular lasagna noodles, just break them into small pieces.
- Try not to skip the cream or replacing it with milk. If you are not using cream, you can replace it with half-and-half.
White Lasagna Soup Nutritional Facts
The recipe yields 4 servings
- Serving size: 399grams
- Calories (per serving):459kcal
- Carbohydrates: 54g
- Protein: 26g
- Fat: 16g
- Cholesterol: 74mg
- Sodium: 755mg
- Fiber: 4g
- Sugar: 6g
White Lasagna Soup Crockpot
Follow the steps, if you’re making white lasagna soup using crock pot:
step 1
To make white lasagna soup in crockpot. Set your crockpot to high, and melt butter. Add chopped onion and minced garlic and cook until onion changes its color. Then add spices.
step 2
Stir in the low-sodium chicken broth. Add the raw chicken breast pieces and sun-dried tomatoes. Now cover and cook on low for 6 to 8 hours, or on high for 4 to 5.
step 3
Remove the chicken pieces and shred with the help of forks. On the other side, make a slurry by mixing cream and corn-starch, and add it with shredded chicken.
step 4
In the last 15 minutes of cooking, turn the heat to high, and add noodles, and spinach. Let the heat on high until the noodles are soft.
step 5
Alternatively, you can cook the noodles separately, and then add in the soup. Serve the soup hot topped with shredded cheese, crispy bacon or baked prosciutto.
White Lasagna Soup Instant Pot
Follow the steps, if you’re making white lasagna soup using instant pot:
step 1
Set the instant pot to sauté. Melt butter and add chopped onion, and minced garlic. Cook for 2-3 minutes. Then add Italian seasoning, salt, pepper and red chili flakes. Add more chili flakes, if you like a spicy touch.
step 2
Stir in the chicken broth, and add boneless and skinless chicken pieces, and sun-dried tomatoes(optional). Cover and cook on high pressure for about 8 minutes. Remove the chicken pieces and shred with the help of forks.
step 3
Switch the instant pot to sauté again. Stir in the uncooked noodles, spinach, and the slurry of cream and cornstarch. Let cook on high until the noodles are soft, about 8 to 10 minutes.
step 4
If the soup is too thick, you can add more broth or water to set.
Serve hot topped with your favorite cheese, crispy bacon bits, or baked prosciutto.
White Lasagna Soup Vegan
If you’re vegetarian, and looking for a vegan version of white lasagna chicken soup, you’re in right place. White lasagna soup is still delicious and super-healthy if you omit chicken and make it with your favorite veggies.
All you need to just replace the chicken broth with vegetable broth, and add your favorite veggies like chopped carrot, celery, mushrooms, white beans, and fresh herbs like thyme, basil, oregano, or what you love to add in.
Just make and enjoy a warm hug this winter with this cozy bowl of white lasagna soup….
