Description

This Best Chicken Lasagna Soup recipe is a delicious twist on traditional lasagna, transforming the flavors into a warm, comforting soup. Loaded with tender chicken, sun-dried tomatoes, Italian seasonings, pasta, and fresh spinach, it’s finished with a creamy mix of half-and-half and cornstarch for the perfect silky texture. Garnished with a trio of ricotta, Parmesan, and mozzarella cheeses, each bowl delivers creamy pockets reminiscent of classic lasagna, making it a hearty and satisfying meal perfect for cozy dinners.

Ingredients

Scale

For the soup:

2.5 tbsp unsalted butter (preferably Kerrygold)
1 onion, finely diced into 1/4-inch pieces
4 cloves garlic, minced
2.5 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/4 tsp red chili flakes
4 cups chicken broth (Swanson Less Sodium recommended)
1 lb chicken breast or thighs, cut into 1-inch bite-sized chunks
1/4 cup sun-dried tomatoes, oil-packed and julienne cut
2 cups pasta (any small shape like ditalini or elbow macaroni)
1 cup half-and-half
2 tbsp cornstarch
1 cup fresh spinach
1/4 tsp smoked paprika

For the cheese garnish:

Ricotta cheese (for creamy dollops)
Parmesan cheese, freshly grated
Mozzarella cheese (preferably Galbani whole milk mozzarella), shredded

Instructions

Build the Aromatic Base: Melt 2.5 tbsp butter in a large pot over medium heat until foaming. Add the finely diced onion and cook for 3-4 minutes, stirring occasionally, until the onion softens and begins to brown, developing a richer flavor. Then add minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant. This step creates the flavorful foundation for the soup.
Simmer the Chicken and Build the Broth: Pour 4 cups chicken broth into the pot, then add the raw chicken chunks and julienne-cut sun-dried tomatoes. Bring the mixture to a gentle simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F. The sun-dried tomatoes soften and release their intense flavor into the broth, enriching the soup’s depth.
Cook the Pasta Separately: While the chicken simmers, bring a separate pot of salted water to a boil. Add 2 cups of pasta and cook according to package instructions until al dente. Drain and set aside. Cooking pasta separately prevents it from absorbing excess broth and helps maintain the soup’s perfect texture.
Shred the Chicken and Create the Cream Base: Once the chicken is thoroughly cooked, use a slotted spoon to remove it from the broth and set it aside to cool slightly. In a small bowl, whisk together 1 cup half-and-half and 2 tbsp cornstarch until completely smooth with no lumps. This mixture will thicken the soup and provide a creamy texture without heaviness.
Thicken and Finish the Soup: Slowly whisk the half-and-half and cornstarch slurry into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until the soup slightly thickens. Stir in 1/4 tsp smoked paprika for a subtle smoky note. Add the shredded chicken, cooked pasta, and 1 cup fresh spinach to the pot. Cook for an additional 1-2 minutes just until the spinach wilts, combining all flavors perfectly.
Serve with Creamy Cheese Garnish: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheeses at the end maintains their creamy texture, creating delightful pockets of melted cheese throughout the soup and offering a pleasant textural contrast to the hot broth.

Notes

Cooking the pasta separately prevents it from becoming mushy inside the soup.
You can use any small pasta shape such as ditalini, elbow macaroni, or small shells.
Sun-dried tomatoes add a concentrated and slightly tangy flavor; oil-packed are best for texture and richness.
If you prefer a thicker soup, add a bit more cornstarch slurry, but do not over-thicken.
Adjust red chili flakes to your heat preference or omit for milder flavor.
For a richer soup, you can substitute half-and-half with light cream, but the calories will increase.
Use freshly grated Parmesan for best flavor and melting quality.
Store leftovers in the refrigerator for up to 3 days; reheat gently to preserve texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: chicken lasagna soup, creamy chicken soup, Italian chicken soup, lasagna flavors, comfort soup, easy dinner recipe