White Lasagna Soup

I created this White Lasagna Soup one evening when I was craving the comfort of lasagna but didn't have time for all those layers. What started as a quick dinner experiment has become one of my family's most requested meals. The way the tender chicken and pasta swim in that velvety Italian seasoned broth brings all the cozy lasagna flavors to your bowl in just minutes. My kids actually cheer when they see the pot coming out.

Pure Comfort Made Simple

The magic of this soup is how it captures everything wonderful about lasagna without the fuss. In about 30 minutes you've got a pot of creamy hearty goodness that tastes like it simmered all day. I love serving it on busy weeknights but it's special enough for when friends drop by too. Best of all it gives you that lasagna satisfaction without weighing you down.

Let's Gather Our Ingredients

Here's everything you need for this cozy bowl of comfort:

• 2 tablespoons butter
• 1 medium onion diced nice and small
• 4 cloves of garlic minced
• Your favorite Italian seasonings plus salt pepper and red pepper flakes if you like heat
• 6 cups chicken broth I prefer low sodium
• 2 chicken breasts
• Some sundried tomatoes if you're feeling fancy
• 2 cups pasta (I love Mafalda Corta it looks like tiny lasagna noodles)
• 1 cup half and half or cream
• Fresh spinach
• Plenty of cheese for topping ricotta parmesan or mozzarella

Making the Magic

Let's start by melting that butter in your biggest soup pot. Toss in your diced onion let it get soft and golden then add the garlic just long enough to smell amazing. Pour in your chicken broth and seasonings then nestle those chicken breasts right in. While that's simmering cook your pasta in a separate pot trust me this keeps leftovers from getting mushy.

Once your chicken is cooked through take it out and shred it into bite sized pieces. Now comes the fun part whisking your half and half with a bit of cornstarch then stirring it into the soup to make it creamy and thick. Add back your chicken toss in that cooked pasta and a big handful of spinach. Let everything get warm and cozy together.

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Making It Your Own

Over the years I've discovered so many ways to customize this soup. Sometimes I use evaporated milk to keep things lighter or heavy cream when I'm feeling indulgent. Italian sausage or rotisserie chicken work beautifully instead of chicken breasts. I love throwing in extra vegetables mushrooms and peppers are fantastic. And that pinch of red pepper flakes? Totally up to you.

Perfect Partners

Nothing beats a chunk of crusty bread or garlic bread alongside this soup for soaking up every last drop of that creamy broth. A simple green salad with light vinaigrette balances things perfectly. When friends come over I'll start with some bruschetta or marinated mozzarella balls it's like an Italian feast in soup form.

Keeping It Fresh

The soup keeps beautifully in the fridge for about three days just reheat it gently. If you're storing leftovers keep the pasta separate it stays much better that way. While cream soups can be tricky to freeze you can make the base ahead without the cream then add it when you reheat.

Common Questions

Friends often ask about using leftover chicken absolutely just add it near the end. While I love those tiny lasagna shaped noodles any short pasta works great. The key to preventing curdling is keeping your heat low once you add the cream. The spinach is completely optional kale or broccoli work too. And yes you can make it vegetarian just swap for veggie broth and load up on vegetables.

Tips For Success

Here are my tried and true secrets: Always cook that pasta separately it makes such a difference in leftovers. Taste as you go especially with seasonings everyone likes different amounts of salt and spices. And remember gentle heat after adding your cream keeps everything smooth and creamy.

A Bowl of Love

This soup has become such a special part of our family meals. It's the perfect way to enjoy those cozy lasagna flavors without hours in the kitchen. Whether you're warming up on a cold evening or feeding a crowd this recipe never disappoints. I hope it brings as much comfort to your kitchen as it has to mine.

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Frequently Asked Questions

→ Why cook the pasta separately?

Cooking pasta separately prevents it from getting mushy and absorbing too much broth. It also lets you store leftovers better since pasta won't continue soaking up liquid.

→ What type of pasta works best?

Short pasta shapes like rotini, penne or bow ties work great. They're easy to eat in soup and catch the creamy sauce in their ridges.

→ Can I use pre-cooked chicken?

You can use rotisserie chicken or leftover cooked chicken. Just skip the cooking step and add the shredded meat when recipe calls for it.

→ Which cheese is best for topping?

Traditional lasagna cheeses work great - try ricotta for creaminess, parmesan for sharp flavor, or melty mozzarella. You can use one or a mix.

→ How do I prevent the cream from curdling?

Tempering the cream with cornstarch helps prevent curdling. Also avoid boiling the soup after adding the cream mixture.