White Lasagna Soup

This white lasagna soup is your favorite pasta in soup form! This rich, creamy soup is packed with fresh chicken, veggies, and cheese!


  • 2 tablespoons Dan and Debbie’s salted butter
  • 1 medium onion
  • 3 cloves fresh garlic (finely minced)
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon black pepper
  • teaspoon crushed red pepper flakes
  • 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
  • 2 boneless skinless chicken breasts
  • ¼ cup sun-dried tomatoes
  • 2 cups short dry pasta or broken lasagna noodles
  • 1 cup Dan and Debbie’s heavy whipping cream
  • 2 tablespoons corn starch
  • 1 cup fresh spinach (roughly chopped)
  • ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired
  • 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 1 minute.
  • Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
  • Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
  • Meanwhile, cook the pasta in boiling salted water until it’s fully cooked, according to package directions.
  • When the chicken is cooked, remove 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.
  • Posted by Elizabeth Uthoff
  • On January 9, 2024
Tags: butter, chicken, cream, creamy, dinner, easy dinner, family friendly, homemade, lasagna, pasta, pasta soup, soup, soup dinner