Description
This White Lasagna Soup is a comforting and creamy twist on classic lasagna, perfect for a hearty meal in just 40 minutes. Featuring tender shredded chicken, sun-dried tomatoes, fresh spinach, and a blend of Italian seasonings, the soup is enriched with half-and-half and cornstarch for a silky texture. Garnished with ricotta, Parmesan, and mozzarella cheeses, this soup captures all the flavors of lasagna in a warm and easy-to-make dish.
Ingredients
Sauce 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
Main Ingredients
- 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 fresh spinach (roughly chopped)
Thickening & Creaminess
- 1 cup half-and-half
- 2 tablespoons cornstarch
Garnishes
- Ricotta cheese (for garnish)
- Parmesan cheese (for garnish)
- Shredded mozzarella cheese (for garnish)
Instructions
- Melt Butter and Cook Onion: Melt the unsalted butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it starts to brown slightly, about 3 to 4 minutes.
- Add Garlic and Seasoning: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook everything together for about 1 minute to release the flavors.
- Add Broth and Chicken: Pour in the low-sodium chicken broth. Add the uncooked boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer Chicken: Increase the heat to medium-high and bring the soup to a simmer. Then cover the pot and reduce heat to medium-low. Cook for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Cook Pasta Separately: While the chicken cooks, bring a large pot of salted water to a boil and cook the dry pasta or broken lasagna noodles according to package directions. Once cooked, drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them finely using two forks.
- Make Creamy Mixture: In a small bowl, whisk together the half-and-half and cornstarch until fully combined and smooth.
- Thicken Soup: Stir the half-and-half and cornstarch mixture into the soup. Cook on medium heat for 1 to 2 minutes until the soup slightly thickens.
- Add Chicken, Pasta, and Spinach: Return the shredded chicken to the pot along with the cooked pasta and chopped fresh spinach. Stir well and heat through until the spinach wilts.
- Season and Serve: Taste the soup and adjust seasoning if necessary. Serve hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheese.
Notes
- Using low-sodium broth allows better control over the saltiness of the soup.
- Sun-dried tomatoes add a tangy depth, but can be swapped with roasted red peppers for a different flavor.
- The half-and-half and cornstarch mixture thickens the soup without adding flour for gluten-free adaptability.
- Cooking the pasta separately prevents it from becoming mushy when stored.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
