White Lasagna Soup: 5 Irresistible Reasons to Love It

When it’s chilly outside—or let’s be real, just a long Tuesday—White Lasagna Soup is the warm hug your dinner table needs. Creamy, cheesy, and packed with all the goodness of traditional lasagna (but without the layering drama), this soup is a busy woman’s dream. Whether you’re wrangling kids, juggling deadlines, or just trying to avoid another night of takeout, this comforting bowl of creamy magic has your back.

I first made this soup on a whim after craving lasagna but not craving…you know, lasagna-ing. It turned out to be one of those “accidental genius” recipes that now lives on repeat in my kitchen. And once you try it? You’ll understand why.

Why You’ll Love This White Lasagna Soup

Let me count the ways (but I’ll try to keep it short):

• One pot (almost) means fewer dishes. Yes, please.
• Loaded with flavor from sautéed garlic, herbs, and a touch of sundried tomato magic.
• Creamy and cozy with dreamy spoonfuls of ricotta, mozzarella, and spinach.
• Kid-approved and freezer-friendly (if you ever have leftovers, that is).

This isn’t just soup—it’s lasagna in loungewear.

Ingredients You’ll Need

Here’s everything you need for White Lasagna Soup. Most of these are pantry staples or easy to grab on a quick grocery run.

• Butter – Unsalted preferred, but use what you’ve got.
• Onion & Garlic – The flavor base. Your house will smell amazing.
• Seasonings – Italian seasoning, salt, black pepper, and red pepper flakes. Spice lovers? Add more heat!
• Chicken Broth – Low-sodium is ideal.
• Chicken Breast – Raw, because it cooks right in the soup. (Or use leftover shredded chicken!)
• Sundried Tomatoes – Optional, but they add a lovely punch.
• Pasta – Mafalda Corta is so cute and lasagna-like, but any small pasta works.
• Half-and-Half (or heavy cream) – Combined with cornstarch to thicken it up.
• Cornstarch – Thickens that broth into creamy soup heaven.
• Spinach – Fresh wilts quickly; frozen works too.
• Ricotta, Parmesan, or Mozzarella – Finish with one or all three. No judgment here.

Find the full list of ingredients and detailed cooking instructions in the recipe card below.

How to Make White Lasagna Soup (It’s Easier Than It Sounds)

This recipe comes together in just about 30 minutes—because weeknight wins matter.

1. Start with the aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add diced onion and cook until soft and lightly browned—about 5-7 minutes. Toss in the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Stir for about a minute until fragrant. (This is the moment your kitchen starts smelling like an Italian bistro.)

2. Add chicken and broth

Pour in the chicken broth and add your uncooked chicken breasts and sundried tomatoes (if using). Bring to a gentle simmer. Let it cook on medium-low for about 15–20 minutes, or until the chicken is cooked through and fork-tender.

3. Cook the pasta

While your soup is simmering, cook the pasta in a separate pot until al dente. (You can cook it directly in the soup—just add more broth if needed. I prefer separate to keep it from getting too thick.)

4. Shred the chicken

Remove the chicken breasts, shred them with two forks, and return the chicken to the pot.

5. Make it creamy

Whisk together the cream (or half-and-half) and cornstarch until smooth. Stir it into the soup, then add the cooked pasta and spinach. Simmer just a few minutes until the soup is creamy and the spinach wilts.

6. Serve it up

Ladle into bowls and top with a generous dollop of ricotta and a sprinkle of parmesan or shredded mozzarella. Then dig in!

Cooking Tips from My Kitchen to Yours

• Don’t skip the cornstarch slurry! It’s what turns this from “chicken soup” into “creamy lasagna bowl of dreams.”
• Shred smarter. If you’re short on time, a hand mixer makes quick work of shredding the chicken.
• Want it vegetarian? Skip the chicken and use veggie broth—then toss in mushrooms or white beans for extra heartiness.
• Spinach tip: If using frozen spinach, thaw and squeeze out excess water first. No one wants a swampy soup.

A Little Backstory…

This soup became a surprise favorite after a long day of back-to-back errands and one too many “what’s for dinner?” texts from my husband. I threw together what I had—some chicken, pasta, a bit of cream—and boom, this White Lasagna Soup was born. Now it’s my go-to when I need something warm, comforting, and kid-approved without the fuss of traditional lasagna. My youngest calls it “cheesy chicken noodles,” which, honestly, works too.

FAQs About White Lasagna Soup

Creamy White Lasagna Soup Is Calling—Are You Answering?

There’s something magical about a meal that feels indulgent but is secretly simple—and White Lasagna Soup is exactly that. It’s cozy, creamy, and comforting without needing an entire afternoon in the kitchen. Whether you’re cooking for your family, your friends, or just yourself with a glass of wine and a fuzzy blanket, this dish is sure to warm both your belly and your heart.

Now go ahead—make the soup, enjoy the smells, and maybe sneak a spoonful before dinner officially starts. I won’t tell.

More Cozy Recipes You’ll Love

If this White Lasagna Soup had you swooning (I mean, how could it not?), you’re going to adore these other comforting, flavor-packed dishes that will keep your dinner rotation exciting and your tastebuds happy:

• For another bowl of cozy deliciousness, try this Creamy Italian Ground Chicken Soup—it’s like a warm hug on a cold night, with a creamy broth and savory ground chicken that just hits different.
• Want to stick with lasagna vibes? Check out the Creamy White Chicken Lasagna. It’s a baked classic that pairs beautifully with a side salad and your favorite glass of wine.
• If you’re into that creamy-dreamy category (who isn’t?), you’ll love the Creamy Parmesan Garlic Beef Bowtie Pasta. It’s hearty, cheesy, and perfect when you want something rich and satisfying.
• And for those days when you want your soup to be extra bold, the White Chicken Chili brings just the right balance of creaminess and spice. It’s one of my top cold-weather cravings.

These recipes are perfect companions to today’s White Lasagna Soup, so go ahead and bookmark a few—you know you’re going to want them later!

White Lasagna Soup

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• Author: Aneta
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

This creamy and cozy White Lasagna Soup is everything you love about classic lasagna—just in a bowl! Packed with tender shredded chicken, mafalda pasta, spinach, and finished with creamy cheese, it’s the ultimate comfort food for chilly nights or busy weeknights.

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Ingredients

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• 2 tbsp unsalted butter

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• ¼ tsp crushed red pepper flakes (optional, for heat)

• 6 cups low-sodium chicken broth

• 1 lb boneless skinless chicken breasts

• ¼ cup chopped sun-dried tomatoes (optional)

• 8 oz Mafalda corta pasta (or any small pasta)

• 1 cup half-and-half (or heavy cream)

• 1 tbsp cornstarch

• 3 cups fresh spinach

• ½ cup ricotta cheese

• ¼ cup grated Parmesan cheese or shredded mozzarella

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Instructions

1. Sauté aromatics: In a large Dutch oven or soup pot, melt the butter over medium heat. Add diced onion and cook for 5–7 minutes until softened and lightly golden. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 more minute.

2. Simmer chicken: Pour in the chicken broth, then add the raw chicken breasts and sun-dried tomatoes (if using). Bring to a simmer, cover, and cook over medium-low heat for 15–20 minutes, or until chicken is cooked through.

3. Cook pasta: While the soup simmers, cook pasta in a separate pot until just al dente. Drain and set aside.

4. Shred chicken: Remove the cooked chicken, shred it with two forks, and return it to the soup.

5. Cream it up: In a small bowl, whisk together the half-and-half and cornstarch to make a slurry. Stir it into the soup and cook for 2–3 minutes until slightly thickened.

6. Add greens & pasta: Stir in the spinach and cooked pasta. Simmer until the spinach wilts and everything is heated through.

7. Finish & serve: Ladle the soup into bowls and top with a scoop of ricotta and a sprinkle of Parmesan or mozzarella. Serve hot with crusty bread!

Notes

Pasta Tip: If you prefer, you can cook the pasta right in the soup—just add an extra 1–1.5 cups of broth so it doesn’t get too thick.
Leftovers: Store leftovers in an airtight container for up to 4 days. Add a splash of broth when reheating if needed.
Short on time? Use leftover shredded chicken or rotisserie chicken and skip the simmering step.
Make it vegetarian: Swap the chicken for white beans and use vegetable broth for a meatless version.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1.5 cups
• Calories: 430 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 19 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 90 mg