Dinner

Cozy Up with Creamy White Lasagna Soup Recipe

BySarah Summers March 23, 2026March 23, 2026

Introduction

This creamy white lasagna soup is a comforting twist on the classic Italian dish, perfect for chilly evenings. Packed with tender chicken, fresh spinach, and a blend of cheeses, it delivers all the cozy flavors of lasagna in a warm, hearty bowl.

A white pot filled with a creamy soup that has three main layers: a thick, light cream base covering most of the surface with a smooth texture and small bubbles; scattered short, pale yellow pasta sticks partly submerged and evenly spread into the creamy base; and small pieces of shredded brown meat mixed in with chopped fresh green herbs floating on top. The soup looks rich with specks of black pepper visible. The pot sits on a white marbled surface with a gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless chicken
2 tablespoons olive oil
1 large onion
4 cloves garlic
½ cup sun-dried tomatoes
3 cups fresh spinach
8 ounces gluten-free pasta
6 cups chicken broth
1 cup half-and-half
2 tablespoons cornstarch
½ cup ricotta cheese
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 teaspoon red chili flakes

Instructions

Step 1: In a large pot, heat olive oil over medium-high heat. Season the boneless chicken lightly with salt and pepper, then sauté for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
Step 2: In the same pot, add the chopped onion and minced garlic. Sauté over medium heat for 3-4 minutes until the onion is translucent and fragrant.
Step 3: Stir in the chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach wilts.
Step 4: Pour in the chicken broth and bring to a boil. Add the gluten-free pasta, reduce the heat to medium, and cook for 8-10 minutes until the pasta is tender.
Step 5: In a separate bowl, whisk together the half-and-half and cornstarch. Slowly stir this mixture into the soup, then simmer for 2-3 minutes until the soup thickens.
Step 6: Serve the soup in bowls and top with ricotta, Parmesan, and mozzarella cheese. Sprinkle red chili flakes over the top to taste.

Tips & Variations

For a vegetarian version, substitute the chicken with extra vegetables and use vegetable broth instead of chicken broth.
Roasted red peppers can replace sun-dried tomatoes for a different flavor profile.
Use kale instead of spinach for a heartier green.
Regular pasta works well if gluten is not a concern.
For dairy-free options, substitute half-and-half and cheeses with plant-based alternatives.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. If the soup thickens too much when reheated, add a little broth or water to loosen it.

How to Serve

A thick creamy soup is shown inside a white pot with two handles, placed on a white marbled surface. The soup has two main visible layers: a smooth, creamy off-white base and scattered chunky pieces of light yellow cooked pasta and tender brown shredded meat. Green herb flakes are spread evenly on top, adding small bursts of color. The surface of the soup has tiny bubbles and light oil spots, creating a slightly shiny texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Just keep the cheese toppings separate until ready to serve to preserve their texture and flavor.

Can I freeze white lasagna soup?

It’s best to avoid freezing this soup as the dairy and spinach tend to separate and lose texture when thawed. Fresh is best for this recipe.

Sarah Summers