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.
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 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
Instructions
- Melt the Butter: In a large Dutch oven or soup pot, melt the butter over medium heat to create a flavorful base.
- 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.
- Add Aromatics and Seasonings: Stir in the garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.
- Add Broth, Chicken, and Tomatoes: Pour in the chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes.
- 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.
- 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.
- Shred the Chicken: Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks.
- 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.
- Combine Ingredients: Return the shredded chicken to the soup, along with the cooked pasta and roughly chopped spinach. Stir and heat through.
- 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
