White Chicken Lasagna Soup Recipe

Introduction

This White Chicken Lasagna Soup is a comforting, cheesy twist on classic lasagna, ready in just 40 minutes. It combines tender chicken, sun-dried tomatoes, spinach, and creamy cheeses in a savory broth, perfect for a cozy meal any night of the week.

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 occasionally, until just starting 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 flavors.
4. Step 4: Pour in the chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes.
5. Step 5: Increase heat to medium-high and bring the soup to a simmer. Cover, reduce heat to medium-low, and cook for 12 to 15 minutes until the chicken is cooked through.
6. Step 6: Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.
7. Step 7: Remove the cooked chicken from the soup and shred it using two forks.
8. Step 8: In a small bowl, whisk together 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 to the soup. Stir well and heat through.
10. Step 10: Taste and adjust seasoning if needed. Serve the soup garnished with ricotta, Parmesan, and shredded mozzarella cheeses.

Tips & Variations

• Use rotisserie chicken for a quicker version and to add extra flavor.
• Swap out spinach for kale or Swiss chard for a different leafy green texture.
• For a dairy-free option, substitute half-and-half with coconut milk and skip the cheese garnish.
• Add a pinch of nutmeg to the soup for a warm, subtle spice enhancement.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it becomes too thick. This soup is best eaten fresh, as pasta can absorb liquid and change texture over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this soup?

Yes, but make sure to fully thaw the chicken breasts before cooking to ensure even cooking and proper shredding.

What type of pasta works best in this soup?

Short pasta shapes like small shells, elbow macaroni, or broken lasagna noodles work well because they cook quickly and mix easily into the soup.

White Chicken Lasagna Soup Recipe

---

★★★★★

4.8 from 121 reviews

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

Pin Recipe

Print Recipe

Description

This delicious White Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, creamy soup form. Ready in just 40 minutes, it’s a perfect weeknight meal featuring tender chicken, sun-dried tomatoes, spinach, and three types of cheese for a rich and satisfying dish.

---

Ingredients

Scale 1x2x3x

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

• 3 cups low-sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• ¼ cup sun-dried tomatoes (chopped)

Pasta

• 2 cups dry short pasta (or broken lasagna noodles)

Thickener & Dairy

• 1 cup half-and-half
• 2 tablespoons cornstarch
• 1 cup fresh spinach (roughly chopped)

Garnish

• Ricotta cheese
• Parmesan cheese
• Shredded mozzarella cheese

---

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 often, until the onion just starts to brown which takes about 3 to 4 minutes.
2. Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook this mixture for 1 minute until fragrant.
3. Add Broth, Chicken, and Tomatoes: Pour in the low-sodium chicken broth, then add the uncooked boneless skinless chicken breasts along with chopped sun-dried tomatoes.
4. Simmer Chicken: Increase the heat to medium-high and bring the soup to a simmer. Cover the pot, then reduce the heat to medium-low and cook for 12 to 15 minutes until the chicken is fully cooked through.
5. Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
6. Shred Chicken: Remove the cooked chicken breasts from the soup and shred them with two forks into bite-sized pieces.
7. Thicken Soup: 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.
8. Combine Ingredients: Return the shredded chicken to the soup pot along with the cooked pasta and roughly chopped fresh spinach. Stir everything together and heat through.
9. Adjust Seasonings and Serve: Taste the soup and adjust seasonings if desired with additional salt or pepper. Serve hot garnished with dollops of ricotta cheese and sprinkled parmesan and shredded mozzarella cheeses.

Notes

• Use low-sodium broth to control the saltiness of the soup.
• Sun-dried tomatoes add a rich, tangy flavor but can be omitted if unavailable.
• Short pasta shapes like penne or broken lasagna noodles work best to mimic lasagna texture.
• To make the soup thicker, increase cornstarch by 1 tablespoon.
• Spinach adds freshness and can be substituted with kale or Swiss chard.
• For a richer soup, replace half-and-half with heavy cream.
• Leftovers keep well in the refrigerator for up to 3 days.
• Reheat gently to avoid curdling due to the dairy.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Keywords: white chicken lasagna soup, chicken soup, creamy chicken soup, Italian soup, comfort food, easy dinner recipe, weeknight meal