Best Chicken Lasagna Soup Recipe

Introduction

This Best Chicken Lasagna Soup brings all the comforting flavors of traditional lasagna into a warm, hearty bowl. Creamy, savory, and packed with tender chicken and cheesy goodness, it’s perfect for cozy dinners any night of the week.

Ingredients

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (finely diced into 1/4-inch pieces)
• 4 cloves garlic (minced)
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red chili flakes
• 4 cups chicken broth (I use Swanson Less Sodium broth)
• 1 lb chicken (cut into 1-inch bite-sized chunks)
• 1/4 cup sun-dried tomatoes (oil-packed, julienne cut for best texture)
• 2 cups pasta
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup spinach
• 1/4 tsp smoked paprika
• Ricotta cheese (for garnish)
• Parmesan cheese (for garnish)
• Mozzarella cheese (I prefer Galbani whole milk mozzarella, for garnish)

Instructions

1. Step 1: Melt butter in a large pot over medium heat. Once foaming, add the diced onion and cook for 3-4 minutes until it begins to brown and soften, developing deeper flavor. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant. This forms a flavorful aromatic base for the soup.
2. Step 2: Pour in the chicken broth, then add the raw chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F. This allows the tomatoes to soften and deepen the broth’s flavor.
3. Step 3: While the chicken simmers, bring a separate pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside to keep the pasta from getting mushy in the soup.
4. Step 4: Remove the cooked chicken from the pot with a slotted spoon and set aside to cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth and lump-free. This slurry will thicken the soup and add creaminess.
5. Step 5: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until the soup thickens slightly. Add the smoked paprika, then stir in the shredded chicken, cooked pasta, and spinach. Cook another 1-2 minutes until the spinach wilts.
6. Step 6: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end creates creamy pockets and a lovely contrast of textures.

Tips & Variations

• Use oil-packed sun-dried tomatoes for a richer, more tender texture and deeper flavor.
• Cook pasta separately to maintain its texture and prevent sogginess in the soup.
• Try swapping half-and-half for whole milk or a mix of cream and milk for a richer broth.
• Add fresh basil or Italian parsley as a garnish for a fresh herbal note.
• For a spicier kick, increase the red chili flakes slightly or add a dash of hot sauce when serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave to avoid curdling the cream. You may need to add a splash of chicken broth or water if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken?

Yes, you can use cooked, shredded chicken added towards the end of cooking. Just ensure you simmer the broth long enough to develop flavor without overcooking the chicken.

What pasta works best for this soup?

Small pasta shapes like ditalini, small shells, or elbow macaroni work well because they bite-sized and cook quickly, balancing nicely with the soup’s texture.

Best Chicken Lasagna Soup Recipe

---

★★★★★

4.6 from 682 reviews

• Author: Andria
• Total Time: 45 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

Best Chicken Lasagna Soup is a comforting, flavorful soup that layers the classic tastes of lasagna into a warm, hearty bowl. With tender chicken, sun-dried tomatoes, pasta, and a creamy broth infused with Italian seasoning and smoked paprika, it’s topped with ricotta, Parmesan, and mozzarella cheeses for a deliciously rich finish.

---

Ingredients

Scale 1x2x3x

For the soup:

• 2.5 tbsp unsalted butter (preferably Kerrygold)
• 1 onion, finely diced into 1/4-inch pieces
• 4 cloves garlic, minced
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red chili flakes
• 4 cups low sodium chicken broth (e.g., Swanson Less Sodium)
• 1 lb chicken, cut into 1-inch bite-sized chunks
• 1/4 cup sun-dried tomatoes, oil-packed, julienne cut
• 2 cups pasta (such as small shells or ditalini)
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup fresh spinach
• 1/4 tsp smoked paprika

For the cheese garnish:

• Ricotta cheese
• Freshly grated Parmesan cheese
• Shredded whole milk mozzarella cheese (preferably Galbani)

---

Instructions

1. Build the Aromatic Base: Melt the butter in a large pot over medium heat. Once foaming, add the finely diced onion and cook for 3-4 minutes until it begins to soften and brown slightly to develop deeper flavors. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Stir constantly for about 1 minute until fragrant to create a layered, flavorful base for the soup.
2. Simmer the Chicken and Build the Broth: Pour in the chicken broth, then add the raw chicken chunks and the julienned sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes, until the chicken reaches an internal temperature of 165°F. The sun-dried tomatoes soften and release concentrated flavor, enriching the broth without overpowering it.
3. Cook the Pasta Separately: While the chicken simmers, bring a separate large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside. Cooking pasta separately keeps it from absorbing too much broth and turning mushy, preserving the soup’s ideal texture.
4. Shred the Chicken and Create the Cream Base: Remove the cooked chicken from the pot with a slotted spoon and set aside to cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth and lump-free. This slurry will thicken the soup, giving it a luxurious and creamy texture without heaviness.
5. Thicken and Finish the Soup: Gradually whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until the soup slightly thickens. Add smoked paprika, then stir in the shredded chicken, cooked pasta, and fresh spinach. Cook for another 1-2 minutes until the spinach just wilts.
6. Serve with Creamy Cheese Garnish: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. By adding the cheese at the end instead of mixing it in, you maintain creamy pockets of melting cheese throughout the soup, mimicking the texture of lasagna and providing a delightful contrast to the hot broth.

Notes

• Cooking pasta separately prevents it from becoming mushy in the soup.
• Sun-dried tomatoes add concentrated flavor and depth to the broth.
• The cornstarch slurry thickens the soup without making it heavy or creamy.
• Adding cheese at the end creates creamy pockets rather than melting fully into the soup for better texture.
• Use a meat thermometer to ensure chicken is cooked to 165°F for safety.
• Feel free to use any small pasta shape suitable for soups like ditalini or small shells.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: chicken lasagna soup, creamy chicken soup, Italian soup, comfort food, dinner soup, cheesy soup, easy chicken recipe