White Chicken Lasagna Soup

Creamy, cozy, and packed with flavor, this White Chicken Lasagna Soup is everything you love about white lasagna in a warm, comforting bowl. Tender shredded chicken, rich Parmesan, and sun-dried tomatoes come together in a velvety broth that tastes like it simmered all day, but it’s ready in under 45 minutes.

Servings: 4–6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

2 tbsp butter

1 medium onion, diced

1 tbsp minced garlic

2 tsp Italian seasoning

1 tsp salt

½ tsp black pepper

4 cups chicken broth

2 cups cooked, shredded chicken

¼ cup finely chopped sun-dried tomatoes

1 cup heavy whipping cream

2 tbsp cornstarch

1 cup freshly shredded Parmesan cheese

2 cups broken lasagna noodles

Optional for heat:

½–1 tsp cayenne pepper

Red pepper flakes

Instructions:

In a large soup pot over medium heat, melt the butter. Add the diced onion and cook for 4–5 minutes until soft and translucent.

Stir in the garlic, sun-dried tomatoes, Italian seasoning, salt, pepper, and optional cayenne or red pepper flakes. Cook for another 2–3 minutes until fragrant.

Pour in the chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer for 10 minutes to allow the flavors to develop.

While the soup simmers, cook the broken lasagna noodles in a separate pot according to package directions until al dente. Drain and set aside.

In a small bowl, whisk together the heavy cream and cornstarch until smooth to create a slurry. Slowly pour the mixture into the soup while stirring.

Add the shredded chicken and Parmesan cheese. Simmer for 5–7 minutes, or until the soup thickens slightly and the cheese is fully melted.

For the best texture, keep the noodles separate and add them to individual bowls before ladling the soup over the top. This prevents them from becoming overly soft.

Top with additional Parmesan cheese or a scoop of ricotta for extra creaminess.

Storage Tip:

Store soup and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to loosen the soup.