Easy and Amazing White Chicken Lasagna Soup

White chicken lasagna soup on a checkered chopping board

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5 from 1 review

This recipe is packed so full of flavor and is insanely delicious! 


▢ 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)
▢ 8 cups low sodium chicken broth
▢ 3 boneless skinless chicken breasts
▢ ¼ cup sundried tomatoes (chopped – optional)
▢ 2 cups broken lasagna noodles
▢ 1.5 cup half and half or cream (the higher the fat content, the richer the soup)
▢ 3 tablespoons corn starch
▢ 1 cup fresh spinach (roughly chopped)
▢ 1 cup shredded mozzarella cheese more for garnish as desired


  • In a large dutch oven or soup pot, melt the butter over medium heat. 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 (internal temperature of at least 165 degrees F).
  • When the chicken is cooked, remove from the soup and shred. Add in the lasagna noodles and cook until al dente or soft.
  • Whisk together cream and corn starch in a small bowl.
  • Stir the shredded chicken, cream and spinach back into the pot and heat through.
  • Stir in mozzarella cheese until melted and creamy! Serve with extra cheese on top if desired!


White chicken lasagna soup adapted from the