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White Lasagna Soup with chicken, Mafalda pasta, spinach, ricotta, and Parmesan in a ceramic bowl

Creamy White Lasagna Soup with Chicken and Spinach

Creamy White Lasagna Soup with Chicken and Spinach is a hearty, comforting soup with tender chicken, silky broth, fresh spinach, and cheesy toppings. It is an easy, satisfying choice for cozy weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Italian-American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes (optional, for heat)
  • 6 cups low-sodium chicken broth
  • 1 lb (454 g) boneless skinless chicken breasts
  • ¼ cup chopped sun-dried tomatoes (optional)
  • 8 oz (227 g) Mafalda corta pasta (or any small pasta)
  • 1 cup half-and-half (or heavy cream)
  • 1 tbsp cornstarch
  • 3 cups fresh spinach
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese or shredded mozzarella

Method
 

Cooking
  1. Melt the unsalted butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook for 5–7 minutes, until softened and lightly golden.
  2. Add the garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Cook for 1 minute, stirring regularly.
  3. Add the chicken broth, chicken breasts, and sun-dried tomatoes if using. Bring the soup to a simmer, cover, and cook over medium-low heat for 15–20 minutes, until the chicken reaches 165°F / 74°C internally.
  4. While the soup cooks, prepare the Mafalda corta pasta separately according to the package directions until just al dente. Drain and set aside.
  5. Transfer the cooked chicken breasts to a plate or board, shred them with two forks, then return the shredded chicken to the soup.
  6. In a small bowl, whisk the half-and-half with the cornstarch until smooth. Stir this mixture into the soup and cook for 2–3 minutes, until the broth thickens slightly.
  7. Add the fresh spinach and cooked pasta to the pot. Simmer until the spinach is wilted and everything is heated through.
Serving
  1. Ladle the soup into bowls and finish each serving with ricotta cheese and grated Parmesan or shredded mozzarella. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring until heated through.