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White Lasagna Soup




2 boneless skinless chicken breasts, chopped

1 tablespoon olive oil

1 large onion diced

3 cloves garlic minced

1 teaspoon Italian seasoning

Salt and pepper to taste

4 cups low-sodium chicken broth

1 cup half-and-half or cream

2 cups uncooked Mafalda Corta pasta or any small pasta

1/2 cup sundried tomatoes chopped (optional)

2 cups fresh spinach roughly chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese



Prepare the Chicken and Vegetables:

In a large pot, heat olive oil over medium heat.

Add the chopped chicken, season with salt and pepper, and cook until lightly browned.

Remove the chicken and set aside.

In the same pot, add the diced onion and cook until translucent.

Add minced garlic and Italian seasoning, cooking for another minute.

Simmer the Soup:

Return the chicken to the pot and add chicken broth.

Bring to a simmer and cook for about 15 minutes, or until the chicken is cooked through.

If using, add sundried tomatoes.

Cook the Pasta:

In a separate pot, cook the pasta according to package instructions until al dente.

Drain and set aside.

Combine and Finish:

Add the half-and-half or cream to the soup and bring back to a gentle simmer.

Add the cooked pasta and fresh spinach, stirring until the spinach wilts.

Stir in ricotta, Parmesan, and mozzarella cheese until well combined and cheese is melted.

Adjust seasoning with salt and pepper.


Ladle the soup into bowls.

Garnish with extra cheese or fresh herbs if desired.

Serve hot and enjoy!


For a vegetarian version, omit the chicken and use vegetable broth.

See also  Chinese Pepper Steak with Onions

Gluten-free pasta can be substituted for a gluten-free option.

The soup can be stored in the refrigerator for up to 3 days. Reheat gently to avoid separating the cream.

If the soup is too thick after refrigeration, add a little broth or water when reheating.


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