Description
Creamy and comforting White Lasagna Soup combines tender chicken, sun-dried tomatoes, spinach, and hearty pasta in a flavorful broth thickened with half-and-half and cornstarch. Garnished with ricotta, Parmesan, and mozzarella cheeses, this soup brings the delicious essence of classic lasagna in an easy-to-make bowl.
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 black 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
Thickening and Greens
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
Garnishes
- Ricotta cheese
- Parmesan cheese
- Shredded mozzarella cheese
Instructions
- Prepare the base: Melt the butter in a large Dutch oven or soup pot over medium heat until melted and shimmering, about 1 minute.
- Sauté onion: Add the finely chopped onion and cook, stirring occasionally, until just starting to brown and softened, about 3 to 4 minutes.
- Add aromatics and seasoning: Stir in the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 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 heat to medium-high and bring mixture to a simmer. Cover the pot and reduce heat to medium-low. Cook for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Cook pasta: While the soup simmers, bring a large pot of salted water to a boil. Cook the dry short pasta or broken lasagna noodles according to package directions until al dente. Drain and set aside.
- Shred chicken: Remove the cooked chicken breasts from the soup and shred them with 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 slightly thickens.
- Finish the soup: Return the shredded chicken to the pot. Add the cooked pasta and roughly chopped spinach. Stir well and heat through until the spinach wilts and everything is hot.
- Season and serve: Taste the soup and adjust salt and pepper as desired. Serve hot, garnished generously with ricotta cheese, Parmesan cheese, and shredded mozzarella cheese for a creamy, cheesy finish.
Notes
- Use short pasta shapes like broken lasagna noodles, rotini, or penne if lasagna noodles are unavailable.
- For a thicker soup, increase cornstarch to 3 tablespoons, mixing well before adding.
- Sun-dried tomatoes add rich umami flavor; substitute with roasted red peppers if preferred.
- Make sure not to overcook the pasta; drain as soon as al dente to prevent mushiness when added to soup.
- Leftover soup keeps well refrigerated for up to 3 days; reheat gently to avoid curdling the dairy.
- For a lighter version, substitute half-and-half with whole milk, but expect a thinner texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
