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
