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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them with two forks into bite-sized pieces.
- 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.
- 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.
- 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
