Description
White Chicken Lasagna Soup is a creamy, comforting dish that combines all the best flavors of lasagna in a soup form. Packed with tender chicken, flavorful seasonings, creamy half-and-half, and delicious cheese, it’s a perfect meal for cozy nights. This recipe is quick, easy to prepare, and ideal for a family-friendly dinner.
Ingredients
Scale
- 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 (optional)
- 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, Parmesan cheese, and shredded mozzarella cheese for garnish
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion and cook, stirring frequently, until it starts to brown, about 3-4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for another minute until fragrant.
- Pour in the chicken broth and add the uncooked chicken breasts and sun-dried tomatoes. Bring to a simmer, cover, and reduce the heat to medium-low. Let it cook for 12-15 minutes until the chicken is fully cooked (internal temperature of 165°F).
- While the chicken is cooking, cook the pasta in a separate pot according to the package instructions. Drain and set aside.
- Remove the chicken from the soup and shred it with two forks. Return the shredded chicken to the soup.
- In a small bowl, whisk together the half-and-half and cornstarch to make a slurry. Stir this into the soup and cook for 1-2 minutes until the soup thickens slightly.
- Add the cooked pasta and chopped spinach into the pot, stirring until the spinach wilts and the soup is heated through.
- Serve the soup in bowls, topping each with a scoop of ricotta cheese and a sprinkle of Parmesan or mozzarella cheese.
Notes
- For a spicier soup, add more red pepper flakes or a dash of cayenne pepper.
- If you prefer, you can cook the pasta directly in the soup, but be sure to add extra chicken broth to accommodate the noodles.
- Leftover soup can be stored in the refrigerator for 3-4 days. Reheat on the stove or in the microwave.
- For a gluten-free version, swap out the pasta for gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 399 grams
- Calories: 459 cal
- Sugar: 6 g
- Sodium: 755 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 74 mg