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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.

Ingredients

Scale

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

Find it online: https://topreci.com/white-chicken-lasagna-soup-recipe/