What type of pasta works best in white lasagna soup?

Short pasta shapes are ideal for white lasagna soup because they hold up well in broth and are easy to eat with a spoon. Try mini lasagna-style noodles like Mafalda Corta or small pasta such as rotini, fusilli, or bow-tie. You can also break regular lasagna noodles into smaller pieces. Avoid long pasta like spaghetti since it can become mushy and difficult to serve in soup form.

Can I cook the pasta directly in the white lasagna soup?

Yes, the pasta can be cooked right in the soup. Increase the broth by about half a cup to allow for pasta absorption, then add the pasta after cooking and shredding the chicken. Cooking pasta in the soup infuses more flavor but may cause it to soften quickly. To keep leftovers from becoming soggy, cook pasta separately and add it when serving.

Is it possible to use leftover cooked chicken for white lasagna soup?

Absolutely. Using pre-cooked or leftover chicken saves time and works well in white lasagna soup. Simply shred the chicken and stir it into the soup near the end of cooking to warm it through without overcooking. This method helps maintain tender, flavorful chicken pieces.

How can I thicken white lasagna soup if it’s too thin?

You can thicken the soup by simmering it longer to reduce liquid or stirring in a slurry made from cream and cornstarch. Adding softened cream cheese also helps create a creamy and thicker texture. Remember, the soup will naturally thicken as it cools and the pasta releases starch, so adjust thickness just before serving.

What’s the best way to freeze and store leftover white lasagna soup?

Freeze the soup before adding pasta and cream for best results. Cook the soup through the chicken shredding stage, then cool to room temperature and transfer to airtight containers. Freeze for up to 2-3 months. When ready to eat, thaw fully, reheat gently, then add freshly cooked pasta and cream slurry. Store leftovers in the fridge for 3-4 days, preferably keeping pasta separate to avoid sogginess.

White Lasagna Soup Recipe With Creamy Cheese And Herbs

Name: White Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: – 2 tablespoons unsalted butter for sautéing and adding richness; – 1 medium onion, finely chopped adds sweetness and depth; – 3 cloves garlic, finely minced provides aromatic intensity; – 2 teaspoons Italian seasoning balances the flavors with savory herbs; – 1 teaspoon salt enhances overall taste; – 1/4 teaspoon black pepper adds a subtle kick; – 1/8 teaspoon red chili flakes for a hint of heat; – 3 cups low-sodium chicken broth forms the base of the soup; – 2 boneless, skinless chicken breasts (about 1 pound) the main protein source; – 1/4 cup chopped sundried tomatoes (optional) for extra tang and color; – 2 cups dry short pasta or broken lasagna noodles the pasta component for heartiness; – 1 cup half-and-half used in a slurry for thickening; – 2 tablespoons cornstarch combines with half-and-half to thicken the soup; – 1 cup fresh spinach, roughly chopped adds nutrition and a fresh touch; – Ricotta cheese for creamy garnishes; – Parmesan cheese enhances taste as a garnish; – Shredded mozzarella cheese for a melty, cheesy topping

Ingredients

– 2 tablespoons unsalted butter for sautéing and adding richness

– 1 medium onion, finely chopped adds sweetness and depth

– 3 cloves garlic, finely minced provides aromatic intensity

– 2 teaspoons Italian seasoning balances the flavors with savory herbs

– 1 teaspoon salt enhances overall taste

– 1/4 teaspoon black pepper adds a subtle kick

– 1/8 teaspoon red chili flakes for a hint of heat

– 3 cups low-sodium chicken broth forms the base of the soup

– 2 boneless, skinless chicken breasts (about 1 pound) the main protein source

– 1/4 cup chopped sundried tomatoes (optional) for extra tang and color

– 2 cups dry short pasta or broken lasagna noodles the pasta component for heartiness

– 1 cup half-and-half used in a slurry for thickening

– 2 tablespoons cornstarch combines with half-and-half to thicken the soup

– 1 cup fresh spinach, roughly chopped adds nutrition and a fresh touch

– Ricotta cheese for creamy garnishes

– Parmesan cheese enhances taste as a garnish

– Shredded mozzarella cheese for a melty, cheesy topping

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Instructions

1-First, melt the 2 tablespoons of unsalted butter in a large pot over medium heat. Add the 1 medium finely chopped onion and cook until it’s soft and translucent, about 5 minutes this step really brings out that sweet depth. Next, toss in the 3 cloves of finely minced garlic, 2 teaspoons of Italian seasoning, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/8 teaspoon of red chili flakes, sautéing for another minute until everything smells amazing.

2-Now, pour in the 3 cups of low-sodium chicken broth and add the 2 boneless, skinless chicken breasts. If you’re using the optional 1/4 cup of chopped sundried tomatoes, stir them in now for extra flavor. Bring the mixture to a simmer and let it cook until the chicken is fully done, about 15-20 minutes.

3-While the soup simmers, cook the 2 cups of dry short pasta or broken lasagna noodles separately in boiling water until al dente, roughly 8-10 minutes. This keeps the pasta from getting too soft in the soup. Once the chicken is ready, remove it from the pot, shred it, and set it aside.

4-To thicken the soup, mix 1 cup of half-and-half with 2 tablespoons of cornstarch to make a slurry, then stir it into the pot over low heat. This gives the soup that creamy texture without any hassle. Add the shredded chicken, cooked pasta, and 1 cup of roughly chopped fresh spinach, heating everything through for about 5 minutes until the spinach wilts.

5-Finally, serve it up hot with garnishes of ricotta cheese, Parmesan cheese, and shredded mozzarella cheese on top. For those adapting for dietary needs, use the substitutes mentioned earlier in each step.

Last Step:

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Notes

🧄 Sauté aromatics slowly to develop deeper flavor.
🍲 Avoid overcooking pasta by adding it separately and mixing before serving.
🧀 Garnish generously with cheeses for an authentic lasagna taste in soup form.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing, simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl