Best Chicken Lasagna Soup Recipe
Introduction
This Best Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, hearty soup. It’s creamy, savory, and perfect for cozy dinners any day of the week. With tender chicken, sun-dried tomatoes, and a cheesy finish, it’s sure to become a family favorite.
Ingredients
- 2.5 tbsp butter (unsalted recommended)
- 1 onion, finely diced (about 1/4-inch pieces)
- 4 cloves garlic, minced
- 2.5 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red chili flakes
- 4 cups chicken broth
- 1 lb chicken, cut into 1-inch bite-sized chunks
- 1/4 cup sun-dried tomatoes, oil-packed and julienne cut
- 2 cups pasta
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1 cup spinach
- 1/4 tsp smoked paprika
- Ricotta cheese (for garnish)
- Parmesan cheese (for garnish)
- Mozzarella cheese, shredded (preferably whole milk mozzarella, for garnish)
Instructions
- Step 1: Melt butter in a large pot over medium heat. Once foaming, add the diced onion and cook for 3–4 minutes until it begins to brown and soften, developing deeper flavor. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant.
- Step 2: Pour in the chicken broth, then add the raw chicken chunks and 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. Let the sun-dried tomatoes soften to release their flavor into the broth.
- Step 3: While the chicken simmers, bring a separate pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside to prevent it from absorbing too much broth.
- Step 4: Using a slotted spoon, remove the cooked chicken from the pot and set aside to cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth and free of lumps. This will be used to thicken the soup.
- Step 5: Slowly 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 thickens slightly. Add smoked paprika, then stir in the shredded chicken, cooked pasta, and spinach. Cook for another 1–2 minutes until the spinach wilts.
- Step 6: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end keeps it from melting completely and creates creamy pockets of flavor in every bite.
Tips & Variations
- Use whole milk mozzarella for a richer, creamier texture in your garnish.
- Cook pasta separately to keep it from becoming mushy and maintain the perfect soup consistency.
- For extra heat, increase the amount of red chili flakes or add a dash of hot sauce when serving.
- Fresh spinach can be swapped with kale or Swiss chard for a different leafy green taste and texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to restore soup consistency, and heat gently on the stove. Avoid adding the cheese garnish until serving for the best texture and flavor.
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 a day in advance. Store it in the refrigerator and add the pasta and cheese right before serving to keep textures fresh.
What type of pasta works best for this soup?
Small pasta shapes like ditalini, elbow macaroni, or small shells work well because they distribute evenly without overwhelming the soup.
Print
Best Chicken Lasagna Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting and flavorful Best Chicken Lasagna Soup recipe that combines tender chicken, pasta, spinach, and sun-dried tomatoes in a creamy seasoned broth, topped with a trio of cheeses to create the perfect lasagna-inspired bowl of soup.
Ingredients
Scale
For the Soup:
- 2.5 tbsp unsalted butter (I like 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 chicken broth (Swanson Less Sodium broth preferred)
- 1 lb chicken, cut into 1-inch bite-sized chunks
- 1/4 cup sun-dried tomatoes, oil-packed and julienne cut
- 2 cups pasta (dry)
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1 cup fresh spinach
- 1/4 tsp smoked paprika
For the Cheese Garnish:
- Ricotta cheese, for creamy dollops
- Parmesan cheese, freshly grated
- Mozzarella cheese, shredded (preferably Galbani whole milk mozzarella)
Instructions
- Build the Aromatic Base: Melt butter in a large pot over medium heat until foaming. Add the finely diced onion and cook for 3-4 minutes until it softens and begins to brown, developing deeper flavor. Stir in minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook for about 1 minute, stirring constantly, until fragrant to infuse the soup with complex layers of flavor.
- Simmer the Chicken and Build the Broth: Pour in the chicken broth, then add the raw chicken chunks and sun-dried tomatoes. Bring the mixture to a simmer over medium-low heat. Cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the sun-dried tomatoes soften, releasing their concentrated flavor into the broth.
- Cook the Pasta Separately: While the chicken simmers, bring a separate pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside. Cooking pasta separately prevents it from soaking up too much broth and becoming mushy, ensuring the soup’s texture remains balanced.
- Shred the Chicken and Create the Cream Base: Once the chicken is cooked, remove it 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 completely smooth with no lumps. This slurry will thicken the soup and add a luxurious creamy texture without heaviness.
- Thicken and Finish the Soup: Slowly 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 thickens slightly. Stir in smoked paprika for a hint of smokiness, then add the shredded chicken, cooked pasta, and spinach. Cook for another 1-2 minutes just until the spinach wilts slightly.
- Serve with Creamy Cheese Garnish: Ladle the finished soup into bowls. Top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding cheese at the end prevents it from fully melting, creating creamy pockets and a delightful textural contrast between the hot soup and the cool cheese.
Notes
- Cooking pasta separately prevents it from overcooking and turning mushy in the soup.
- Using a cornstarch slurry with half-and-half is key to achieving a creamy but light soup consistency.
- Sun-dried tomatoes add depth without overpowering the dish—use oil-packed for best texture.
- Adding cheese at the end creates creamy pockets rather than a fully melted topping.
- Check chicken temperature to ensure it is fully cooked to 165°F for safety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Chicken Lasagna Soup, creamy chicken soup, Italian-inspired soup, lasagna flavor soup, comfort food soup
