White Chicken Lasagna Soup Recipe

Introduction

This delicious White Chicken Lasagna Soup brings the comforting flavors of classic lasagna in a warm, hearty bowl. Ready in just 40 minutes, it’s perfect for a cozy weeknight meal that’s both satisfying and easy to make.

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. Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
2. Step 2: Stir in the garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute to release the flavors.
3. Step 3: Add the chicken broth, uncooked chicken breasts, and sun-dried tomatoes to the pot. Increase heat to medium-high and bring to a simmer.
4. Step 4: Cover the pot, reduce heat to medium-low, and cook for 12 to 15 minutes until the chicken is fully cooked through.
5. Step 5: Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain and set aside.
6. Step 6: Remove the chicken from the soup and shred it using two forks. Set aside.
7. Step 7: 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 it slightly thickens.
8. Step 8: Return the shredded chicken, cooked pasta, and chopped spinach to the soup. Stir well and heat through.
9. Step 9: Taste and adjust seasoning if needed. Serve the soup hot, garnished with ricotta, Parmesan, and shredded mozzarella cheeses as desired.

Tips & Variations

• For extra richness, substitute half-and-half with heavy cream.
• Use gluten-free pasta to make the soup gluten-free.
• Adding mushrooms or zucchini can add more texture and veggies to the dish.
• If you prefer, shred the chicken before cooking for a quicker prep time.
• Sun-dried tomatoes can be swapped for roasted red peppers for a milder flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken?

Yes, using pre-cooked or rotisserie chicken will save time. Add it in Step 8 along with the pasta and spinach to heat through.

Can I freeze this soup?

It’s best to avoid freezing the soup with pasta included, as it may become mushy. You can freeze the soup base separately and add freshly cooked pasta when reheating.

White Chicken Lasagna Soup Recipe

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4.5 from 83 reviews

This Delicious White Chicken Lasagna Soup combines the creamy, cheesy flavors of classic lasagna into a comforting and satisfying soup. Ready in just 40 minutes, it features tender shredded chicken, sun-dried tomatoes, spinach, and pasta in a rich, flavorful broth thickened with half-and-half and cornstarch, then garnished with ricotta, parmesan, and mozzarella cheeses for a perfect cozy meal.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Savory 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 & Protein

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

Pasta & Thickening

• 2 cups dry short pasta or broken lasagna noodles
• 1 cup half-and-half
• 2 tablespoons cornstarch

Add-ins & Garnishes

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

Instructions

1. Melt the butter: In a large Dutch oven or soup pot, melt 2 tablespoons of unsalted butter over medium heat, creating a flavorful base for the soup.
2. Sauté onions: Add the finely chopped onion to the melted butter and cook, stirring occasionally, until the onions just begin to brown, about 3 to 4 minutes, to develop sweetness and depth.
3. Add garlic and spices: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute to release their aromatic flavors.
4. Add broth, chicken, and sun-dried tomatoes: Pour in 3 cups of low-sodium chicken broth, then add the boneless skinless chicken breasts and chopped sun-dried tomatoes into the pot.
5. Simmer the chicken: Increase heat to medium-high and bring the soup to a simmer. Cover the pot, reduce heat to medium-low, and cook for 12 to 15 minutes until the chicken is fully cooked through.
6. Cook pasta separately: While the chicken is cooking, boil a large pot of salted water and cook 2 cups of dry short pasta or broken lasagna noodles according to the package instructions. Drain and set aside.
7. Shred the chicken: Remove the cooked chicken breasts from the soup and shred them using two forks, creating tender, bite-sized pieces.
8. Thicken the soup: In a small bowl, whisk together 1 cup of half-and-half with 2 tablespoons of cornstarch until smooth. Stir this mixture into the soup pot and cook for 1 to 2 minutes until the broth thickens slightly.
9. Combine all ingredients: Return the shredded chicken to the pot and add the cooked pasta and roughly chopped fresh spinach. Stir everything well and heat through to meld flavors.
10. Adjust and serve: Taste the soup and adjust seasoning if necessary. Serve hot, garnished generously with ricotta, parmesan, and shredded mozzarella cheeses for rich, creamy finish.

Notes

• Use low-sodium chicken broth to control salt levels and enhance flavor.
• For best texture, cook pasta separately to avoid sogginess in the soup.
• If you prefer a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, adding extra vegetables instead.
• Sun-dried tomatoes can be swapped out for roasted red peppers for a different flavor.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

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