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