White Lasagna Soup is a delightful twist on the traditional lasagna. It combines all the flavors we love from lasagna into a warm, comforting soup. This recipe is creamy, cheesy, and full of tender chicken and fresh spinach. It’s perfect for chilly nights or a cozy family meal. The combination of hearty ingredients makes this soup both filling and satisfying. You can enjoy it with your favorite bread for dipping, making it a complete meal.
You can customize this dish to your liking with different pasta shapes or by adding more vegetables. This White Lasagna Soup will soon become a family favorite.
WHY YOU WILL LOVE THIS RECIPE
This White Lasagna Soup is a winner for so many reasons. First, it has all the elements of classic lasagna, but it’s served as a soup. This makes it fun and easy to eat. Second, it’s a one-pot meal, which means fewer dishes to clean afterward.
Not only is it simple to make, but it is also highly comforting. The creamy base and the cheesy toppings create a rich and delightful flavor. It is perfect for sharing with family or friends. This recipe also allows for healthy add-ins like spinach, making it a well-rounded dish.
Finally, if you’re short on time, this recipe can be made quickly, making it perfect for busy weeknights. It’s hearty, satisfying, and truly delicious.
HOW TO MAKE White Lasagna Soup
Making White Lasagna Soup is quite simple and requires only a few steps. Here’s a detailed guide to help you create this wonderful dish.
EQUIPMENT NEEDED
- Large Dutch oven or soup pot
- Cooking spoon
- Measuring cups and spoons
- Knife and cutting board
- Small bowl for mixing
- Separate pot for cooking the pasta
- Two forks for shredding chicken
Ingredients You’ll Need:
- 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
STEP-BY-STEP INSTRUCTIONS:
Sauté aromatics: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion and cook for 5–7 minutes until softened and lightly golden. Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 more minute.
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 the chicken is cooked through.
Cook pasta: While the soup simmers, cook pasta in a separate pot until just al dente. Drain and set aside.
Shred chicken: Remove the cooked chicken, shred it with two forks, and return it to the soup.
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.
Add greens & pasta: Stir in the spinach and cooked pasta. Simmer until the spinach wilts and everything is heated through.
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!
HOW TO SERVE White Lasagna Soup
Serving White Lasagna Soup can be as simple or as fancy as you like. A warm bowl of this soup is comforting on its own, but you can elevate the meal further. Serve it with crusty bread or garlic bread on the side for dipping. A fresh salad can also pair nicely.
You can top each bowl with extra cheese, like more ricotta or shredded mozzarella, for an even richer experience. Some people enjoy adding a sprinkle of fresh herbs, like parsley or basil, to brighten the flavors.
Feel free to use a big serving bowl for family-style servings, or individual bowls for a more personal touch. This soup can be a great centerpiece for gatherings or a casual dinner at home.
STORAGE & FREEZING : White Lasagna Soup
Storing White Lasagna Soup is easy. If you have leftovers, let the soup cool down quickly before placing it in an airtight container. This will keep it fresh for 3–4 days in the refrigerator. Reheat on the stove over medium heat, stirring frequently until warmed through.
If you want to freeze the soup, do it after it has completely cooled. Use freezer-safe bags or containers. It’s best to leave out the pasta and greens if you plan to freeze it, as they tend to get mushy when thawed. You can always cook fresh pasta and add new spinach when you reheat the soup.
The soup can last for up to 3 months in the freezer. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stove.
SERVING SUGGESTIONS
White Lasagna Soup can be served in various ways to enhance the meal experience. Here are some serving suggestions:
- Provide a selection of crusty bread, like baguette or ciabatta, for dipping.
- Serve a side salad with light vinaigrette to balance the richness of the soup.
- Offer additional grated cheese or fresh herbs on the table for guests to customize their bowls.
- Pair the meal with a light white wine or sparkling water for a refreshing drink option.
- Consider adding a slice of lemon to each drink for a zesty touch.
VARIATIONS
There are many ways to customize White Lasagna Soup to fit your taste preferences. Here are a few ideas:
- Vegetarian Version: Swap the chicken for diced mushrooms or zucchini. Use vegetable broth instead of chicken broth and omit the chicken.
- Pasta Choices: Try different pasta shapes like shells, orzo, or shells to give a new texture.
- Extra Veggies: Add in vegetables like bell peppers, carrots, or peas for added nutrition.
- Spice it Up: If you like heat, add more crushed red pepper or use spicy Italian sausage instead of chicken.
- Cheese Options: Experiment with different kinds of cheese. Mixing in creamy goat cheese or sharp cheddar can add new flavors.
FAQs
1. Can I use leftover chicken for this recipe?
Yes! If you have leftover chicken, simply shred it and add it towards the end of cooking.
2. Can I make this soup in advance?
Yes! You can prepare the soup and store it in the fridge for a few days. It’s best to add the pasta and spinach just before serving.
3. What if I can’t find Mafalda corta pasta?
You can use any small pasta shape you like, such as elbow macaroni or rotini.
4. How do I make the soup thicker?
If you want a thicker soup, you can add more cornstarch slurry. Mix an extra tablespoon of cornstarch with equal parts water and stir it into the soup.
MAKE-AHEAD TIPS FOR White Lasagna Soup
To make your cooking process easier, here are some make-ahead tips for White Lasagna Soup:
- Prep the Ingredients: Chop the onions, garlic, and any vegetables the day before and store them in an airtight container in the fridge.
- Cook the Chicken in Advance: If possible, cook and shred the chicken in advance. Store it in the refrigerator, ready to add to the soup.
- Make the Soup Base Ahead of Time: You can cook the broth base and let it cool down. Store it in the refrigerator and finish the soup with fresh pasta and spinach on the day you serve it.
Using these tips will save you time. You’ll be able to enjoy the delicious White Lasagna Soup with less stress.
White Lasagna Soup
Ingredients
Method
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion and cook for 5–7 minutes until softened and lightly golden.
- Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 more minute.
- 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 the chicken is cooked through.
- While the soup simmers, cook pasta in a separate pot until just al dente. Drain and set aside.
- Remove the cooked chicken, shred it with two forks, and return it to the soup.
- 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.
- Stir in the spinach and cooked pasta. Simmer until the spinach wilts and everything is heated through.
- Ladle the soup into bowls and top with a scoop of ricotta and a sprinkle of Parmesan or mozzarella. Serve hot with crusty bread!