Description

This Best Chicken Lasagna Soup combines the comforting flavors of classic lasagna into a hearty, creamy soup. Featuring tender chicken, sun-dried tomatoes, and al dente pasta in a rich Italian-spiced broth, finished with fresh spinach and a medley of cheeses for a delightful texture and taste. Perfect for cozy dinners, this soup delivers all the layers of lasagna in an easy-to-make, one-bowl meal.

Ingredients

Scale

For the Soup:

2.5 tbsp unsalted butter (such as 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 (preferably low sodium, like Swanson Less Sodium)
1 lb chicken breast or thigh, cut into 1-inch bite-sized chunks
1/4 cup sun-dried tomatoes, oil-packed and julienne cut
2 cups dry pasta (small shape, e.g., elbow macaroni or small shells)
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)
Grated Parmesan cheese
Shredded whole milk mozzarella cheese (such as Galbani)

Instructions

Build the Aromatic Base: Melt the butter in a large pot over medium heat. Once foaming, add the finely diced onion and cook for 3-4 minutes until softened and beginning to brown to develop deeper flavor. Add the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Stir constantly for about 1 minute until fragrant, creating a layered aromatic foundation for the soup.
Simmer the Chicken and Build the Broth: Pour in the chicken broth, then add the raw chicken chunks and julienned sun-dried tomatoes. Bring the mixture to a simmer over medium-low heat and cook for 12-15 minutes, until the chicken is cooked through (internal temperature 165°F). The sun-dried tomatoes soften and release their concentrated flavor to enrich the broth without overpowering it.
Cook the Pasta Separately: While the chicken simmers, bring a separate pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside to prevent 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: Remove the cooked chicken from the pot with a slotted spoon and allow it to cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth and lump-free. This mixture will thicken the soup and add a creamy texture without heaviness.
Thicken and Finish the Soup: Gradually whisk the half-and-half and cornstarch slurry into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until slightly thickened. Add smoked paprika for subtle smokiness, then stir in the shredded chicken, cooked pasta, and fresh spinach. Cook just 1-2 more minutes until the spinach wilts lightly.
Serve with Creamy Cheese Garnish: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheeses on top rather than stirring them in allows beautiful creamy pockets in each spoonful, mimicking the texture of lasagna layers and providing a lovely contrast to the hot soup.

Notes

Cooking the pasta separately prevents it from becoming mushy by absorbing too much broth.
Using oil-packed sun-dried tomatoes and julienning them helps release intense flavor and maintain texture.
The half-and-half and cornstarch slurry thickens the soup gently without heaviness.
Adding cheese as a garnish rather than cooking it into the soup preserves its creamy texture and prevents melting into the broth.
Adjust red chili flakes for your preferred spice level.
Ensure chicken reaches an internal temperature of 165°F for safe consumption.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Chicken Lasagna Soup, Creamy Chicken Soup, Italian Chicken Soup, One Pot Soup, Comfort Food Soup