Imagine the comfort of lasagna transformed into a warm, hearty soup. This creamy white lasagna soup combines tender chicken, delicate pasta, vibrant spinach, and a rich, cheesy broth into a dish that’s both satisfying and simple to prepare. It’s perfect for those cozy nights when you want a homey meal without the layering of traditional lasagna.
The beauty of this soup lies in its versatility. Whether you prefer it thicker and more indulgent or lighter and brothy, you can easily adjust the ingredients to suit your preference. It’s an excellent option for meal prepping, too—just keep the pasta separate until serving to maintain its perfect texture.
This recipe also invites endless customization: swap out chicken for turkey, add a handful of sautéed mushrooms for depth, or stir in extra cheese for added richness. With its irresistible combination of flavors, this soup is guaranteed to be a crowd-pleaser for family dinners, potlucks, or even a solo night in.
Ingredients (Serves 4)
Soup Base:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes (adjust for spice level)
- 1 teaspoon salt (use less if not using low-sodium broth)
- ¼ teaspoon black pepper
- 3 cups low-sodium chicken broth (use 4 cups for a thinner soup)
Additions:
- 2 boneless, skinless chicken breasts (about 300g)
- ¼ cup chopped sun-dried tomatoes (optional)
- 2 cups short pasta or broken lasagna noodles (e.g., Mafalda Corta)
- 1 cup fresh spinach, roughly chopped
- 1 cup half-and-half or cream (higher fat yields a richer soup)
- 2 tablespoons cornstarch
- Ricotta, shredded mozzarella, or Parmesan cheese for garnish
Instructions
- Sauté the Aromatics: In a large soup pot over medium heat, melt the butter. Add the chopped onions and cook until slightly golden. Stir in the garlic, Italian seasoning, red pepper flakes, salt, and pepper, cooking for about 1 minute.
- Build the Soup Base: Pour in the chicken broth, scraping the bottom of the pot to incorporate all the flavors. Add the chicken breasts and sun-dried tomatoes (if using).
- Cook the Chicken: Bring the soup to a simmer, cover, and reduce the heat to medium-low. Let it cook for 12–15 minutes, or until the chicken is cooked through (165°F internal temperature).
- Cook the Pasta: Meanwhile, cook the pasta separately in salted boiling water until al dente. Drain and set aside.
- Shred and Finish: Remove the cooked chicken from the soup and shred it using two forks. Whisk the cornstarch into the cream, then stir it into the soup along with the shredded chicken, cooked pasta, and spinach. Heat everything through, letting the soup thicken slightly.
- Serve and Garnish: Ladle the soup into bowls and top with your choice of cheese. Serve hot and enjoy!
Nutritional Information and Dietary Concerns
This soup provides a hearty balance of protein, carbs, and fats, making it a wholesome option for a meal. The chicken adds lean protein, while the spinach provides fiber and essential vitamins. Use low-fat cream to lighten it up or gluten-free pasta for a gluten-free version. It’s a great choice for those looking for a comforting yet nutritious meal.
Notes and Options
- Replace chicken with turkey or ground sausage for a new flavor profile.
- Add sautéed mushrooms or diced zucchini for more vegetables.
- Use dairy-free cream and cheese substitutes to make it lactose-friendly.
- Stir in fresh herbs like basil or parsley for added freshness.
Sharing and Commenting is Caring
Did you give this recipe a try? We’d love to hear about your experience! Share your tips, tweaks, or creative ideas in the comments. Your feedback helps others discover new ways to enjoy this delicious soup. Don’t forget to pass this recipe along to friends and family—it’s too good to keep to yourself!
