White Chicken Lasagna Soup Recipe

Introduction

This white chicken lasagna soup is a comforting and flavorful twist on classic lasagna. Ready in just 40 minutes, it combines tender chicken, sun-dried tomatoes, and creamy broth for a hearty meal that’s perfect for any night.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion (finely chopped)
• 3 cloves garlic (finely minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon red chili flakes
• 3 cups low-sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• ¼ cup sun-dried tomatoes (chopped)
• 2 cups dry short pasta (or broken lasagna noodles)
• 1 cup half-and-half
• 2 tablespoons cornstarch
• 1 cup fresh spinach (roughly chopped)
• Ricotta cheese (for garnish)
• Parmesan cheese (for garnish)
• Shredded mozzarella cheese (for garnish)

Instructions

1. Step 1: Melt the butter in a large Dutch oven or soup pot over medium heat.
2. Step 2: Add the chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
3. Step 3: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.
4. Step 4: Pour in the chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes.
5. Step 5: Increase heat to medium-high and bring to a simmer. Cover and reduce heat to medium-low. Cook for 12 to 15 minutes until the chicken is cooked through.
6. Step 6: While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions, then drain.
7. Step 7: Remove the chicken breasts from the soup and shred them using two forks.
8. Step 8: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup and cook for 1 to 2 minutes until it begins to thicken slightly.
9. Step 9: Add the shredded chicken, cooked pasta, and chopped spinach back into the soup. Heat through until the spinach wilts.
10. Step 10: Taste the soup and adjust seasonings as needed. Serve hot, garnished with ricotta, Parmesan, and shredded mozzarella cheeses.

Tips & Variations

• For extra depth, swap sun-dried tomatoes packed in oil for flavor or add a splash of white wine before simmering the broth.
• Use gluten-free pasta to make this soup suitable for gluten-sensitive diets.
• To add more veggies, try stirring in mushrooms or zucchini along with the spinach.
• Leftover soup can be topped with fresh basil or a squeeze of lemon for brightness before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after storing, add a splash of broth or water to loosen it up while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, shredded rotisserie chicken can be added in step 9 instead of cooking the breasts in the broth. This can save time and add extra flavor.

What pasta works best for this soup?

Short pasta like small shells, ditalini, or broken lasagna noodles hold up well in this soup without becoming mushy.

White Chicken Lasagna Soup Recipe

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★★★★★

4.6 from 149 reviews

• Author: Andria
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This comforting and hearty White Chicken Lasagna Soup brings all the cozy flavors of classic lasagna into a warm, creamy soup form. Made with tender shredded chicken, sun-dried tomatoes, spinach, and layers of cheesy goodness, this recipe is ready in just 40 minutes, making it perfect for a quick weeknight dinner or a satisfying meal any time.

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Ingredients

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Soup Base

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, finely minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon red chili flakes
• 3 cups low-sodium chicken broth

Chicken and Vegetables

• 2 boneless skinless chicken breasts (about 1 lb)
• ¼ cup sun-dried tomatoes, chopped
• 1 cup fresh spinach, roughly chopped

Pasta and Dairy

• 2 cups dry short pasta or broken lasagna noodles
• 1 cup half-and-half
• 2 tablespoons cornstarch
• Ricotta cheese, for garnish
• Parmesan cheese, for garnish
• Shredded mozzarella cheese, for garnish

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Instructions

1. Melt the Butter: In a large Dutch oven or soup pot over medium heat, melt the unsalted butter, preparing the base for your soup.
2. Sauté Onions: Add the finely chopped onion and cook, stirring occasionally, until the onions are just beginning to brown, about 3 to 4 minutes, to develop sweetness and flavor.
3. Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes; cook for 1 minute to release their fragrant flavors.
4. Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.
5. Simmer Chicken: Increase heat to medium-high and bring the soup to a simmer. Cover the pot, reduce heat to medium-low, and cook for 12 to 15 minutes or until the chicken is fully cooked through.
6. Cook Pasta: Meanwhile, in a separate large pot of boiling salted water, cook the dry pasta according to package directions until al dente, then drain and set aside.
7. Shred Chicken: Remove the cooked chicken breasts from the soup and shred them finely with two forks.
8. Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup and cook for 1 to 2 minutes until the soup slightly thickens.
9. Combine Ingredients: Add the shredded chicken, cooked pasta, and roughly chopped spinach into the pot. Stir well and heat through until the spinach wilts and everything is warmed evenly.
10. Season and Serve: Taste the soup and adjust the seasoning if needed. Serve hot, topped with generous spoonfuls of ricotta, Parmesan, and shredded mozzarella cheese for that signature lasagna flavor.

Notes

• You can substitute short pasta with broken lasagna noodles or other small pasta shapes like penne or rigatoni.
• Using low-sodium broth allows you to control the saltiness of the soup better.
• If preferred, you can cook the pasta directly in the soup, but it may absorb too much broth and thicken the soup more.
• For a dairy-free version, substitute half-and-half and cheeses with suitable plant-based alternatives.
• Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: white chicken lasagna soup, creamy chicken soup, lasagna soup, easy weeknight meal, comforting soup recipe, chicken pasta soup