Description
This comforting White Chicken Lasagna Soup combines the rich flavors of classic lasagna in a warm, hearty soup form. Featuring tender shredded chicken, sun-dried tomatoes, spinach, and a creamy broth enriched with half-and-half, this recipe is quick and easy, perfect for a cozy dinner ready in just 40 minutes.
Ingredients
Scale
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
- 2 boneless skinless chicken breasts (about 1 lb)
- ¼ cup sun-dried tomatoes, chopped
Pasta
- 2 cups dry short pasta or broken lasagna noodles
Thickening and Cream
- 1 cup half-and-half
- 2 tablespoons cornstarch
Add-ins & Garnishes
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese (for garnish)
- Parmesan cheese (for garnish)
- Shredded mozzarella cheese (for garnish)
Instructions
- Melt Butter and Cook Onion: In a large Dutch oven or soup pot over medium heat, melt the butter. Add the chopped onion and cook, stirring frequently, until it starts to brown slightly, about 3 to 4 minutes.
- Sauté Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute to release the aromas and blend the flavors.
- Add Broth, Chicken, and Tomatoes: Pour in the low-sodium chicken broth, then add the boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer Chicken: Increase the heat to medium-high and bring the mixture to a simmer. Cover the pot, reduce the heat to medium-low, and cook for 12 to 15 minutes, until the chicken is cooked completely through.
- Cook Pasta Separately: While the chicken simmers, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Shred Chicken: Remove the chicken breasts from the soup and shred them with two forks into bite-size pieces.
- Thicken Soup: 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 over medium heat, until the broth thickens slightly.
- Combine Ingredients: Return the shredded chicken to the pot, stir in the cooked pasta and roughly chopped spinach, and heat through until the spinach wilts.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper if needed. Ladle into bowls and garnish generously with ricotta, Parmesan, and shredded mozzarella cheeses as desired.
Notes
- To make this soup gluten-free, substitute the pasta with gluten-free noodles.
- If you prefer a spicier soup, increase the red chili flakes to taste.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- For a creamier texture, use whole milk instead of half-and-half but expect slightly less richness.
- Adding fresh basil or parsley as additional garnish pairs well with the flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: white chicken lasagna soup, creamy chicken soup, Italian soup, chicken pasta soup, comfort food, quick dinner, hearty soup
