Description
This creamy White Lasagna Soup is a comforting and flavorful twist on traditional lasagna, featuring tender chicken, sun-dried tomatoes, Italian seasoning, and fresh spinach in a rich broth thickened with half-and-half and cornstarch. It’s perfect for a cozy meal and garnished with ricotta, Parmesan, and mozzarella cheeses for extra indulgence.
Ingredients
Scale
Soup 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
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts, about 1 lb
- ¼ cup sun-dried tomatoes, chopped
Pasta and Thickening
- 2 cups dry short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
Greens and Garnish
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese, for garnish
- Parmesan cheese, for garnish
- Shredded mozzarella cheese, for garnish
Instructions
- Melt the butter: In a large Dutch oven or soup pot, melt the unsalted butter over medium heat.
- Sauté onion: Add the finely chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
- Add aromatics and seasoning: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for 1 minute until fragrant.
- Add broth and chicken: Pour in the low-sodium chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer chicken: Increase heat to medium-high and bring to a simmer, then cover and reduce heat to medium-low; cook for 12 to 15 minutes or until chicken reaches internal temperature of 165°F.
- Cook pasta: While the chicken cooks, boil salted water in a large pot and cook the dry pasta according to package directions; drain and set aside.
- Shred chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- Thicken soup: In a small bowl, whisk together half-and-half and cornstarch until smooth; stir this mixture into the soup, cooking for 1 to 2 minutes until slightly thickened.
- Combine all ingredients: Stir shredded chicken, cooked pasta, and roughly chopped spinach into the soup; heat through until spinach wilts and soup is hot.
- Adjust seasoning and serve: Taste and adjust salt and pepper if needed, then ladle soup into bowls and garnish with ricotta, Parmesan, and shredded mozzarella cheeses as desired.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or use plant-based protein.
- Sun-dried tomatoes add a rich flavor; use oil-packed for extra moisture or dry-packed soaked in warm water beforehand.
- If preferred, use fresh lasagna noodles cut into pieces instead of dry pasta.
- To save time, use pre-cooked rotisserie chicken shredded instead of cooking raw chicken in the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on stovetop.
- This soup can be frozen, but pasta may change texture; consider adding fresh pasta when reheating.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
