White Chicken Lasagna Soup Recipe

Introduction

This delicious white chicken lasagna soup combines all the comforting flavors of classic lasagna in a warm, hearty bowl. Ready in just 40 minutes, it’s perfect for an easy weeknight dinner that feels special and satisfying.

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 the heat to medium-high and bring the soup to a simmer. Cover, reduce heat to medium-low, and cook for 12 to 15 minutes until the chicken is fully cooked.
6. Step 6: While the soup simmers, cook the pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
7. Step 7: Remove the cooked chicken from the soup and shred it 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 the soup thickens slightly.
9. Step 9: Add the shredded chicken, cooked pasta, and chopped spinach to the soup. Stir to combine and heat through.
10. Step 10: Taste and adjust the seasoning if needed. Serve hot, garnished with ricotta, Parmesan, and shredded mozzarella cheeses as desired.

Tips & Variations

• For a creamier texture, replace half-and-half with heavy cream.
• Try adding mushrooms or zucchini for extra veggies.
• Use freshly cooked lasagna noodles cut into pieces instead of dry pasta for a traditional touch.
• If you prefer a spicier soup, increase the red chili flakes to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to a day in advance. Store it refrigerated and add the cooked pasta and spinach just before reheating to keep them fresh and tender.

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie chicken is a great time-saver. Just shred it and add it during the final steps of cooking.

White Chicken Lasagna Soup Recipe

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★★★★★

4.5 from 54 reviews

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

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Description

This Delicious White Chicken Lasagna Soup is a creamy, comforting dish that combines the flavors of classic lasagna in a warm, hearty soup. Ready in just 40 minutes, it features tender shredded chicken, spinach, sun-dried tomatoes, and short pasta in a flavorful broth thickened with half-and-half and cornstarch. Garnished with ricotta, Parmesan, and mozzarella cheeses, it’s perfect for an easy weeknight dinner or cozy meal.

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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 black pepper
• ⅛ teaspoon red chili flakes
• 3 cups low-sodium chicken broth

Protein and Veggies

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

Pasta and Thickener

• 2 cups dry short pasta or broken lasagna noodles
• 1 cup half-and-half
• 2 tablespoons cornstarch

Garnishes

• Ricotta cheese
• Parmesan cheese
• Shredded mozzarella cheese

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Instructions

1. Melt the Butter: In a large Dutch oven or soup pot, melt the butter over medium heat to create a flavorful base.
2. Cook the Onion: Add the finely chopped onion and cook, stirring occasionally, until the onion begins to brown lightly—about 3 to 4 minutes—bringing out its sweet flavor.
3. Add Aromatics and Seasonings: Stir in the garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.
4. Add Broth, Chicken, and Tomatoes: Pour in the chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes.
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 until the chicken is fully cooked through.
6. Cook Pasta Separately: While the chicken cooks, boil a large pot of salted water. Cook the pasta according to package instructions until al dente, then drain.
7. Shred the Chicken: Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks.
8. Thicken the Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup pot and cook for 1 to 2 minutes until the soup slightly thickens.
9. Combine Ingredients: Return the shredded chicken to the soup, along with the cooked pasta and roughly chopped spinach. Stir and heat through.
10. Season and Serve: Taste the soup and adjust seasonings if needed. Serve hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses as desired.

Notes

• Using low-sodium chicken broth helps control the salt levels.
• You can substitute spinach with kale or Swiss chard if preferred.
• To make this soup gluten-free, use gluten-free pasta instead of regular pasta or lasagna noodles.
• Half-and-half can be replaced with whole milk or cream for a lighter or richer texture.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

• 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 lasagna, easy soup recipe, weeknight dinner