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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- 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.
- 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.
- 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
