Description
This White Lasagna Soup is a comforting and creamy twist on the traditional lasagna. Packed with tender shredded chicken, fresh spinach, sun-dried tomatoes, and three types of cheese, this hearty soup combines the flavors of a classic Italian favorite in an easy-to-make, one-pot meal perfect for cozy dinners.
Ingredients
Scale
Soup Base
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- Salt and black pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 6 cups low sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- 1/2 cup sun-dried tomatoes, chopped (optional but recommended)
Pasta and Cream
- 8 oz short pasta or broken lasagna noodles
- 1 cup half and half or heavy cream
- 1 tbsp cornstarch
Add-ins and Toppings
- 2 cups fresh spinach
- Ricotta cheese, for topping
- Grated Parmesan cheese, for topping
- Shredded mozzarella cheese, for topping
Instructions
- Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and slightly browned, about 5-7 minutes, to develop a rich flavor base.
- Add seasonings and garlic: Stir in the minced garlic, Italian seasoning, salt, black pepper, and optional crushed red pepper flakes. Sauté for 1 minute until fragrant, taking care not to burn the garlic.
- Simmer the chicken: Pour in the chicken broth and add the boneless skinless chicken breasts along with the chopped sun-dried tomatoes. Cover and simmer for 12–15 minutes until the chicken is fully cooked and tender.
- Cook the pasta: Meanwhile, bring a separate pot of salted water to a boil. Add the pasta or broken lasagna noodles and cook until al dente according to package instructions. Drain and set aside.
- Shred the chicken: Remove the cooked chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the pot.
- Thicken the soup: In a small bowl, whisk together the half and half (or heavy cream) with the cornstarch until smooth. Stir this mixture into the soup to add creaminess and slight thickness.
- Combine pasta and spinach: Add the cooked pasta and fresh spinach to the soup. Simmer for a few minutes until the spinach wilts and the soup thickens slightly.
- Serve and garnish: Ladle the soup into bowls and top generously with ricotta cheese, grated Parmesan, and shredded mozzarella cheese as desired for that classic lasagna flavor finish.
Notes
- For a vegetarian version, substitute vegetable broth and omit chicken; add sautéed mushrooms or extra vegetables instead.
- The sun-dried tomatoes add a wonderful depth of flavor but can be omitted if unavailable.
- To make this soup gluten-free, use gluten-free pasta noodles.
- If you prefer a thicker soup, increase cornstarch to 1 1/2 tablespoons or reduce broth slightly.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: white lasagna soup, creamy chicken soup, Italian soup recipe, comfort food, easy dinner soup
