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.
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
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
Instructions
- Melt the Butter: In a large Dutch oven or soup pot over medium heat, melt the unsalted butter, preparing the base for your soup.
- 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.
- 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.
- 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.
- 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.
- 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.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them finely with two forks.
- 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.
- 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.
- 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
