By Bring White Lasagna Soup to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
White Lasagna Soup captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, White Lasagna Soup becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves fresh garlic, finely minced
2 teaspoons Italian seasoning
1 teaspoon salt (reduce if not using low sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (more for extra spice)
3 cups low sodium chicken broth (use 4 cups for a thinner soup)
2 boneless skinless chicken breasts (about 300 grams)
¼ cup sun-dried tomatoes, chopped (optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams)
1 cup half and half or cream (the higher the fat content, the richer the soup)
2 tablespoons corn starch
1 cup fresh spinach, roughly chopped
Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish as desired
PREPARATION STEPS
In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.
Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun-dried tomatoes.
4
Bring to a simmer, cover, reduce heat to medium-low, and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (internal temperature of at least 165°F).
Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
When the chicken is cooked, remove it from the soup and shred.
Whisk together cream and corn starch.
Stir the shredded chicken, cooked pasta noodles, cream, and spinach back into the pot and heat through.
Serve with cheese as desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
