Description
This Delicious White Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty, creamy soup form. Packed with tender shredded chicken, sun-dried tomatoes, spinach, and a blend of cheeses, this easy-to-make soup is ready in just 40 minutes. Perfect for a cozy dinner, it features Italian seasoning and a velvety half-and-half base thickened with cornstarch for a rich texture without the heaviness of a traditional lasagna.
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)
Dairy & Other Ingredients
- 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
- Prepare the Base: Melt the butter in a large Dutch oven or soup pot over medium heat.
- Sauté Aromatics: Add the finely chopped onion and cook, stirring frequently, until it just begins to brown, about 3 to 4 minutes.
- Season: Stir in minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for about 1 minute to release the flavors.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes.
- Simmer Chicken: Increase the heat to medium-high until the soup simmers, then cover and reduce the 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 and cook the pasta according to package instructions until al dente. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them finely using two forks.
- Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch to create a slurry. Stir this mixture into the soup and cook for 1 to 2 minutes until it slightly thickens.
- Combine Ingredients: Return the shredded chicken to the pot and add the cooked pasta and roughly chopped spinach. Stir well and heat through until the spinach wilts.
- Serve: Taste the soup and adjust seasonings if needed. Serve hot, garnished with ricotta, Parmesan, and shredded mozzarella cheeses to enhance the lasagna flavors.
Notes
- You can substitute other short pasta shapes like penne or rotini if lasagna noodles are unavailable.
- For a spicier soup, increase the amount of red chili flakes to your preference.
- If you prefer a thicker soup, add a bit more cornstarch slurry gradually until desired consistency is reached.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Use low-sodium broth to control the overall saltiness of the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Keywords: White Chicken Lasagna Soup, Chicken Soup, Italian Soup, Comfort Food, Easy Dinner, Creamy Soup, One Pot Meal
