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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
