Description

A comforting and creamy White Lasagna Soup that combines tender chicken, sun-dried tomatoes, spinach, and short pasta in a flavorful Italian-seasoned broth, finished with a creamy half-and-half base and garnished with ricotta, Parmesan, and mozzarella cheeses. This soup brings all the flavors of classic lasagna into a quick and easy one-pot meal.

Ingredients

Scale

Sauté Base

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

Soup & Main Ingredients

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

Creamy Mixture

1 cup half-and-half
2 tablespoons cornstarch

Greens & Garnishes

1 cup fresh spinach, roughly chopped
Ricotta cheese (for garnish)
Parmesan cheese (for garnish)
Shredded mozzarella cheese (for garnish)

Instructions

Prepare the Base: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring, until it begins to brown slightly, about 3 to 4 minutes.
Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook together for 1 minute to release the flavors.
Add Broth and Chicken: Pour in the low-sodium chicken broth. Add the uncooked boneless skinless chicken breasts and the chopped sun-dried tomatoes to the pot.
Simmer Chicken: Increase heat to medium-high and bring to a simmer. Cover the pot and reduce heat to medium-low; cook for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked.
Cook Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the dry pasta or broken lasagna noodles according to package directions until al dente. Drain and set aside.
Shred Chicken: Remove the cooked chicken breasts from the soup and shred them into bite-sized pieces using two forks.
Prepare Creamy Mixture: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the hot soup and cook for 1 to 2 minutes until the soup slightly thickens.
Combine Ingredients: Return the shredded chicken to the soup. Add the cooked pasta and roughly chopped spinach. Stir well and heat through until the spinach wilts and everything is combined.
Adjust Seasoning & Serve: Taste and adjust seasoning with additional salt or pepper if desired. Serve hot, garnished generously with ricotta cheese, Parmesan cheese, and shredded mozzarella cheese to replicate classic lasagna flavors.

Notes

Use low-sodium chicken broth to better control the saltiness of the soup.
If preferred, swap half-and-half with whole milk or heavy cream for a lighter or richer texture respectively.
Pasta can be cooked separately as directed to avoid overcooking in the soup.
For a vegetarian version, omit chicken and use vegetable broth and add mushrooms.
The soup can be refrigerated for up to 3 days and reheated gently on the stove.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Sautéing and simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 350 kcal
Sugar: 3 g
Sodium: 580 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 75 mg

Keywords: White lasagna soup, creamy chicken soup, Italian soup recipe, easy lasagna soup, comfort food, chicken pasta soup