Description
This creamy White Lasagna Soup is a comforting twist on the classic lasagna, featuring tender shredded chicken, sun-dried tomatoes, spinach, and broken lasagna noodles in a savory broth thickened with half-and-half and cornstarch. Garnished with ricotta, Parmesan, and mozzarella cheeses, it's a hearty and delicious soup perfect for a cozy meal.
Ingredients
Scale
Savory Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red chili flakes
Soup Ingredients
- 3 cups low-sodium chicken broth
- 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 half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
Cheese Garnishes
- Ricotta cheese for garnish
- Parmesan cheese for garnish
- Shredded mozzarella cheese for garnish
Instructions
- Melt Butter and Sauté Onions: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion is just starting to brown, about 3 to 4 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook for 1 minute more until fragrant.
- Add Broth and Chicken: Pour in the chicken broth, then add the whole boneless skinless chicken breasts and chopped sun-dried tomatoes. Increase the heat to medium-high and bring to a simmer.
- Simmer Chicken: Cover and reduce the heat to medium-low. Let the soup cook gently for 12 to 15 minutes, or until the chicken is cooked through and reaches 165°F internally.
- Cook Pasta Separately: While the chicken simmers, bring a large pot of salted water to a boil. Cook the pasta or broken lasagna noodles according to the package directions until al dente. Drain and set aside.
- Shred Chicken: Remove the chicken breasts from the soup and shred them using two forks into bite-sized pieces.
- Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup and cook for 1 to 2 minutes, stirring frequently, until the soup thickens slightly.
- Combine Ingredients: Return the shredded chicken to the soup pot along with the cooked pasta and chopped spinach. Stir well and heat through until the spinach wilts and the soup is hot.
- Adjust Seasonings and Serve: Taste the soup and adjust the salt and pepper as needed. Serve the soup hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses.
Notes
- You can substitute cooked rotisserie chicken to speed up preparation.
- If you prefer a vegetarian version, replace chicken broth with vegetable broth and omit the chicken.
- Use gluten-free pasta to make the recipe gluten-free.
- For a thicker soup, increase cornstarch to 3 tablespoons.
- Adding a pinch of nutmeg to the half-and-half mixture enhances the creamy flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on stovetop.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg
