White Chicken Lasagna Soup Recipe

Introduction

This Delicious White Chicken Lasagna Soup brings all the creamy, comforting flavors of classic lasagna into a quick and easy soup form. Ready in just 40 minutes, it’s perfect for cozy weeknight dinners that don’t require hours in the kitchen.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion (finely chopped)
• 3 cloves garlic (finely minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon red chili flakes
• 3 cups low-sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• ¼ cup sun-dried tomatoes (chopped)
• 2 cups dry short pasta (or broken lasagna noodles)
• 1 cup half-and-half
• 2 tablespoons cornstarch
• 1 cup fresh spinach (roughly chopped)
• Ricotta cheese (for garnish)
• Parmesan cheese (for garnish)
• Shredded mozzarella cheese (for garnish)

Instructions

1. Step 1: Melt the butter in a large Dutch oven or soup pot over medium heat.
2. Step 2: Add the chopped onion and cook, stirring, until it just starts to brown, about 3 to 4 minutes.
3. Step 3: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute to release the aromas.
4. Step 4: Pour in the chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes.
5. Step 5: Increase the heat to medium-high and bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook for 12 to 15 minutes until the chicken is fully cooked.
6. Step 6: While the chicken cooks, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
7. Step 7: Remove the chicken from the soup and shred it using two forks.
8. Step 8: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup and cook for 1 to 2 minutes until the soup slightly thickens.
9. Step 9: Add the shredded chicken, cooked pasta, and chopped spinach into the pot. Stir and heat through until the spinach wilts.
10. Step 10: Taste the soup and adjust seasoning if needed. Serve hot, garnished with dollops of ricotta and a sprinkle of Parmesan and shredded mozzarella cheeses.

Tips & Variations

• For a richer flavor, substitute half-and-half with heavy cream or add a splash of white wine when cooking the onions.
• Use gluten-free pasta to make this soup suitable for gluten-sensitive diets.
• Add mushrooms or zucchini for extra veggies and texture.
• Leftover soup can be blended slightly for a creamier texture before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the dairy from curdling. You may need to add a splash of broth or water to loosen the soup if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, using rotisserie chicken saves time. Add shredded chicken towards the end of cooking when you add the pasta and spinach.

What type of pasta works best in this soup?

Short pasta shapes like small shells, ditalini, or broken lasagna noodles work well. They hold up nicely without becoming mushy.

White Chicken Lasagna Soup Recipe

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★★★★★

4.6 from 114 reviews

• Author: Ella
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Delicious White Chicken Lasagna Soup combines the comforting flavors of traditional lasagna in a hearty, creamy soup form. Ready in just 40 minutes, it features tender shredded chicken, sun-dried tomatoes, fresh spinach, and a blend of cheeses, making it a perfect warm meal for any day.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, finely minced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon red chili flakes
• 3 cups low-sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• ¼ cup sun-dried tomatoes, chopped
• 2 cups dry short pasta or broken lasagna noodles
• 1 cup half-and-half
• 2 tablespoons cornstarch
• 1 cup fresh spinach, roughly chopped

For Garnish

• Ricotta cheese
• Parmesan cheese
• Shredded mozzarella cheese

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Instructions

1. Melt Butter and Sauté Onion: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
2. Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook the mixture for about 1 minute to release the flavors.
3. Add Broth, Chicken, and Sun-Dried Tomatoes: Pour in the low-sodium chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.
4. Simmer Chicken: Increase heat to medium-high and bring the soup to a simmer. Cover the pot and reduce heat to medium-low. Cook for 12 to 15 minutes, or until the chicken is fully cooked through.
5. Cook Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the short pasta or broken lasagna noodles according to package instructions until al dente. Drain and set aside.
6. Shred Chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
7. Thicken Soup: In a small bowl, whisk together half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup and cook for 1 to 2 minutes more until the soup thickens slightly.
8. Combine All Ingredients: Add the shredded chicken, cooked pasta, and chopped fresh spinach to the soup. Stir well and heat through until the spinach wilts.
9. Adjust Seasonings and Serve: Taste the soup and adjust salt or pepper if needed. Serve hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses as desired.

Notes

• You can substitute short pasta with broken lasagna noodles for a more authentic lasagna texture.
• Use low-sodium chicken broth to control the salt level, especially since cheese is added as garnish.
• If preferred, you can cook the pasta directly in the soup for a one-pot meal, but it may absorb more liquid and require extra broth.
• For a creamier soup, increase the half-and-half to 1 ½ cups and adjust cornstarch accordingly.
• Red chili flakes add subtle heat; adjust quantity to your preference.

• 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, Comfort Food, Quick Dinner