Creamy White Lasagna Soup

My White Lasagna Soup takes everything you love about classic lasagna and turns it into pure comfort in a bowl. Imagine cozy bites of chicken and mini lasagna noodles wrapped up in a creamy herbed broth with a generous cheesy finish. This is my favorite way to get the taste of lasagna when I want it fast and with just one pot to clean.

I first whipped this up after a long day when my lasagna cravings hit but the thought of layering and baking felt like too much. Since then my family practically cheers every time they see this on the stove.

Ingredients

• Butter: adds richness and depth I always use unsalted so I can control the flavor
• Diced onion: the start of a savory foundation go for a firm onion with shiny skin
• Fresh garlic: essential for that real Italian flavor Always use cloves over jarred for best taste
• Italian seasoning, salt, black pepper, and a pinch of red pepper flakes: lend warmth and boldness check your spice freshness for maximum kick
• Low sodium chicken broth: lets all the flavors shine without oversalting I pick boxed broth with minimal additives
• Chicken breasts: they poach right in the pot for extra tenderness use fresh not frozen for best results
• Optional sundried tomatoes: for that special tang oil packed is best for softness
• Mafalda corta or other short pasta: holds up beautifully and mimics lasagna sheets cook it just shy of al dente so it stays firm in the broth
• Half and half mixed with a bit of cornstarch: turns the soup perfectly rich choose high fat for extra creaminess
• Fresh spinach: brings color and lightness use vibrant green leaves with no wilt for best texture
• Ricotta and Parmesan or mozzarella to finish: smooth melty and satisfying I sometimes do a swirl of all three

Step-by-Step Instructions

Build the Base:

Melt butter in a large soup pot over medium heat Add diced onion and minced garlic Cook gently for about five minutes until the onion turns translucent and the garlic smells golden Do not rush this part you want a soft savory foundation

Create the Broth:

Pour in chicken broth Add Italian seasoning salt black pepper and red pepper flakes Stir in sundried tomatoes if using Nestle in whole chicken breasts Simmer gently until chicken is cooked through about fifteen minutes keeping the broth at a steady bubble not a hard boil

Pasta Time:

Bring a separate pot of salted water to a boil Cook Mafalda corta or pasta of choice just until al dente Drain and set aside Cooking pasta separately prevents it from soaking up too much of the soup

Prep the Chicken:

When the chicken in the broth is cooked through remove it to a cutting board Use two forks to shred into bite sized pieces Return shredded chicken to the pot Stir and taste for seasoning

Make It Creamy:

Whisk together half and half with cornstarch until smooth Pour slowly into the soup while stirring over low heat Let it bubble gently for a few minutes until the soup thickens slightly

Bring It Together:

Add fresh spinach It will wilt almost instantly Stir in cooked pasta Gently heat through for two to three minutes until everything is blended and the soup looks creamy

Time to Serve:

Ladle the hot soup into bowls Top each serving with spoonfuls of ricotta a sprinkle of Parmesan or mozzarella Enjoy right away while everything is silky and melty

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My favorite detail is piling on the ricotta at the end The creamy blobs melt into the soup just like in real lasagna My little one calls it cheesy clouds and now the whole family insists on an extra dollop

Storage Tips

Refrigerate soup base separately from the pasta and cheese to keep everything fresh for up to four days Add a splash of broth when reheating to loosen the texture if it thickens in the fridge Soups with cream do best reheated gently on the stove

Ingredient Substitutions

Swap out chicken for rotisserie or use turkey for something different Want a vegetarian soup Use vegetable broth and skip the chicken Try mushrooms or extra spinach for more earthiness Nearly any short pasta works so use what you have on hand

Serving Suggestions

Slice up some crusty garlic bread for dunking A crisp green salad or a platter of roasted seasonal vegetables makes this a full meal For a fun family night add a little antipasto board with olives salami and more cheese

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Cultural Notes

Lasagna soup is a playful twist on traditional Italian lasagna capturing all its essence but making it weeknight friendly The creamy finish and cheesy topping are a nod to both northern Italian white sauces and American comfort food classics

Recipe FAQs

→ What type of pasta works best?

Short pasta or broken lasagna noodles like Mafalda Corta are ideal as they hold up well in the creamy broth and cook evenly.

→ How should I store leftovers?

Keep pasta and soup separate in the fridge to prevent soggy noodles, then reheat gently either in microwave or on stovetop within 3-4 days.

→ Can I adjust the thickness of the soup?

Yes, using more broth will thin it out, while a higher fat cream adds richness. Allow extra simmering for a thicker texture.

→ Are sundried tomatoes necessary?

They’re optional but add nice flavor depth; fresh cherry tomatoes can be substituted or left out completely.

→ Which cheeses work best for garnish?

Ricotta, Parmesan, and mozzarella all complement the creamy broth well, either solo or combined.

→ Is this dish easy to customize?

Absolutely. You can swap chicken for turkey, use vegetable broth for a vegetarian version, or add extra veggies like carrots or mushrooms.