Description
This Easy White Lasagna Soup offers all the comforting flavors of classic white lasagna in a warm, creamy soup form. With tender shredded chicken, sun-dried tomatoes, spinach, and a blend of cheeses, this soup is perfect for a hearty weeknight meal that’s quick to prepare and full of Italian-inspired taste.
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
- 2 cups dry, short pasta or broken lasagna noodles
Thickener & Add-ins
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach (roughly chopped)
Garnish
- Ricotta cheese (to taste)
- Parmesan cheese (to taste)
- Shredded mozzarella cheese (to taste)
Instructions
- Melt Butter and Cook Onion: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook the mixture for 1 minute to release the aromas without burning the garlic.
- Add Broth, Chicken, and Tomatoes: Pour in the chicken broth. Add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot. Increase the heat to medium-high and bring to a simmer.
- Simmer Chicken: Once simmering, cover the pot and reduce the heat to medium-low. Cook for 12 to 15 minutes or until the chicken is completely cooked through, checking with a meat thermometer for 165°F.
- Cook Pasta Separately: While the chicken cooks, bring a large pot of salted water to a boil. Cook the dry pasta or broken lasagna noodles according to the package directions until al dente. Drain and set aside.
- Shred Chicken: Remove the cooked chicken from the soup and shred it finely with two forks. Return the shredded chicken back to the pot after thickening the soup.
- Thicken the Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup pot and cook for 1 to 2 minutes, stirring frequently, until the soup slightly thickens.
- Combine Ingredients: Stir the shredded chicken, cooked pasta, and chopped spinach into the thickened soup. Heat everything through until the spinach wilts and the mixture is hot.
- Season and Serve: Taste the soup and adjust seasonings as needed. Serve hot with garnishes of ricotta, Parmesan, and shredded mozzarella cheeses as desired.
Notes
- Store leftover soup in the refrigerator for 3 to 4 days. To prevent soggy noodles, store the cooked pasta separately from the soup.
- Reheat gently in the microwave or on low heat on the stove until warmed through.
- Use low-fat or lactose-free dairy options to reduce fat or lactose if preferred.
- For a vegetarian version, omit chicken and use vegetable broth instead.
- Adjust the amount of chili flakes to control the soup’s spiciness according to your preference.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
