Description
This easy White Chicken Lasagna Soup combines all the flavors of classic lasagna in a comforting, creamy soup. Tender shredded chicken, sun-dried tomatoes, Italian seasonings, and a trio of cheeses come together with pasta and spinach in a luscious broth thickened with half-and-half and cornstarch. Perfect for a cozy weeknight meal, this soup is quick to prepare and delivers the satisfying richness of lasagna in a comforting bowl.
Ingredients
Scale
For the Soup Base:
- 3 tbsp unsalted butter (Kerrygold recommended)
- 1 onion, diced
- 4 garlic cloves, minced
- 2.5 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp red chili flakes
- 3.5 cups low-sodium chicken broth (Swanson recommended)
- 2 chicken breasts
- 1/3 cup sun-dried tomatoes
For the Finish:
- 2 cups pasta (campanelle or broken lasagna sheets preferred)
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1.5 cups fresh spinach
For Serving (Optional):
- Ricotta cheese, for dolloping
- Grated Parmesan cheese
- Shredded mozzarella cheese
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Then add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, and stir constantly for about 1 minute to bloom the spices and release their flavors.
- Simmer Chicken and Broth: Pour the chicken broth into the pot with the aromatic base. Nestle the raw chicken breasts into the liquid, add sun-dried tomatoes, and bring to a simmer over medium-high heat. Cover and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F. Meanwhile, start boiling water for the pasta in a separate pot.
- Cook and Shred Chicken: Boil the pasta according to package directions (8-10 minutes), drain, and set aside. Remove the cooked chicken from the pot and shred using two forks or hands. Keep the soup simmering gently while prepping chicken and pasta.
- Thicken Soup: In a small bowl, whisk half-and-half and cornstarch until smooth. Slowly add this mixture to the simmering soup while stirring constantly. Continue stirring for 1-2 minutes until the soup thickens and becomes creamy.
- Combine Ingredients: Return shredded chicken to the pot, add the cooked pasta and fresh spinach. Stir gently and let heat through for 1-2 minutes until spinach wilts. Adjust seasoning if needed.
- Serve: Ladle soup into bowls and top each serving with a dollop of ricotta, grated Parmesan, and shredded mozzarella. The cheeses will melt softly into the warm soup, mimicking the creamy pockets of classic lasagna.
Notes
- Use campanelle or broken lasagna sheets pasta for the best texture.
- Be sure to simmer the spices gently at the beginning to develop flavor without burning.
- Check chicken temperature with a meat thermometer to ensure it is fully cooked to 165°F.
- The cornstarch slurry prevents lumps and creates a smooth creamy broth without heavy cream.
- Add fresh spinach last to retain its vibrant color and nutritional value.
- Optional cheeses enhance creaminess and add richness but can be omitted for a lighter version.
- Leftovers keep well refrigerated and reheat gently on stovetop or in microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian-American
Keywords: White Chicken Lasagna Soup, Creamy Chicken Soup, Italian Soup, Easy Dinner, Comfort Food, Chicken Soup with Pasta, Sun-Dried Tomato Soup
