Best Chicken Lasagna Soup Recipe
Introduction
This Best Chicken Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl. It’s creamy, cheesy, and packed with tender chicken, sun-dried tomatoes, and spinach, making it perfect for cozy dinners any night of the week.
Ingredients
- 2.5 tbsp butter (unsalted, Kerrygold preferred)
- 1 onion (finely diced into 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 (Swanson Less Sodium recommended)
- 1 lb chicken (cut into 1-inch bite-sized chunks)
- 1/4 cup sun-dried tomatoes (oil-packed, julienne cut)
- 2 cups pasta
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1 cup spinach
- 1/4 tsp smoked paprika
For the cheese garnish:
- Ricotta cheese (for creamy dollops)
- Parmesan cheese (freshly grated)
- Mozzarella cheese (whole milk preferred)
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 softens and begins to brown, enhancing the flavor. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Stir 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. This allows the tomatoes to soften and infuse the broth with rich flavor.
- Step 3: While the chicken cooks, 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 keep the soup’s texture balanced and prevent mushiness.
- Step 4: Once the chicken is cooked, remove it with a slotted spoon and let it cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth without lumps. This will thicken the soup and give it a creamy texture.
- Step 5: Slowly whisk the half-and-half 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 shredded chicken, cooked pasta, and spinach. Cook for another 1-2 minutes until the spinach wilts.
- Step 6: Ladle the soup into bowls. Top each serving with a dollop of ricotta, grated Parmesan, and shredded mozzarella. Adding the cheese last creates creamy pockets and a lovely contrast of temperatures in every bite.
Tips & Variations
- Use oil-packed sun-dried tomatoes for the best texture and flavor depth.
- Substitute half-and-half with whole milk or cream for a richer or lighter soup respectively.
- Try adding fresh basil or oregano for an herbaceous twist.
- For a vegetarian version, replace chicken with mushrooms and use vegetable broth.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent sticking. Add extra broth or water if it thickens too much. Cheese garnish is best added fresh at serving time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken. Add it in Step 5 along with the pasta and spinach to warm through without overcooking.
What type of pasta works best?
Small shapes like elbow macaroni, ditalini, or small shells work well, as they mix easily into the soup and cook quickly.
Print
Best Chicken Lasagna Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Best Chicken Lasagna Soup combines all the comforting flavors of traditional chicken lasagna into a hearty, creamy soup. Featuring tender chicken chunks simmered in a richly seasoned broth with sun-dried tomatoes, Italian spices, and spinach, it’s finished with cooked pasta and topped with creamy ricotta, Parmesan, and mozzarella cheese for a truly satisfying bowl.
Ingredients
Scale
For the Soup:
- 2.5 tbsp unsalted butter (Kerrygold recommended)
- 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 recommended)
- 1 lb chicken breast or thigh, cut into 1-inch bite-sized chunks
- 1/4 cup sun-dried tomatoes, oil-packed, julienne cut
- 2 cups dry pasta (preferably small shapes like penne or ditalini)
- 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)
- Freshly grated Parmesan cheese
- Shredded mozzarella cheese (Galbani whole milk mozzarella preferred)
Instructions
- Build the Aromatic Base: Melt butter in a large pot over medium heat until foaming. Add the diced onion and cook for 3-4 minutes until it begins to brown and soften, developing deeper flavor. Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for about 1 minute until fragrant. This base infuses the soup with layered, complex flavors.
- Simmer the Chicken and Build the Broth: Pour the chicken broth into the pot and add the raw chicken chunks along with sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes, or until chicken reaches 165°F internal temperature. The sun-dried tomatoes soften and enhance the broth’s depth during this time.
- Cook the Pasta Separately: Meanwhile, bring a separate pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside. Cooking pasta separately prevents it from becoming mushy by absorbing too much broth.
- Shred the Chicken and Create the Cream Base: Remove the cooked chicken from the pot with a slotted spoon and let it cool slightly before shredding or cutting into smaller pieces. In a small bowl, whisk together the half-and-half and cornstarch until smooth and free of lumps. This mixture will thicken the soup and provide a creamy texture without heaviness.
- Thicken and Finish the Soup: Slowly whisk the half-and-half slurry into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until slightly thickened. Stir in smoked paprika, shredded chicken, cooked pasta, and spinach. Cook an additional 1-2 minutes until the spinach wilts.
- Serve with Creamy Cheese Garnish: Ladle the finished soup into bowls. Top each serving with a generous dollop of ricotta, freshly grated Parmesan, and shredded mozzarella. Adding cheese at the end creates creamy pockets of cheese and a beautiful contrast in texture and temperature, mimicking the comforting layers of lasagna.
Notes
- Cooking pasta separately keeps it from becoming soggy in the soup.
- Sun-dried tomatoes add concentrated flavor, so use oil-packed for best texture.
- The cornstarch and half-and-half slurry thickens the soup without adding heaviness.
- Cheese toppings are added at serving time to create creamy pockets rather than melting fully.
- Use a meat thermometer to ensure chicken is cooked to 165°F for food safety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: chicken lasagna soup, creamy chicken soup, Italian soup, comfort food, pasta soup, chicken recipe
