White Chicken Lasagna Soup
A comforting and flavorful soup that combines the essence of lasagna with the heartiness of chicken and pasta, ready in just 40 minutes.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter A rich base for our flavors—it brings warmth and depth to the soup!
- 1 medium onion (finely chopped) Sweeter and more fragrant than any fast food—this adds heartiness!
- 3 cloves garlic (finely minced) The aromatic champion—garlic makes everything better, no contest!
Seasonings
- 2 teaspoons Italian seasoning This brings that dreamy Italian essence straight into your cozy bowl.
- 1 teaspoon salt Brings all the flavors together, trust me! Adjust as needed.
- ¼ teaspoon pepper A little kick to wake up those taste buds!
- ⅛ teaspoon red chili flakes Just a pinch adds delightful warmth—perfect for chilly days!
Main Ingredients
- 3 cups low-sodium chicken broth The heart of our soup—rich, comforting, and oh-so-satisfying!
- ¼ cup sun-dried tomatoes (chopped) These little burst-treasures add sweetness and subtle tartness—oh la la!
- 2 cups dry short pasta (or broken lasagna noodles) Adds delightful texture and allows you to twirl and slurp—yum!
- 1 cup half-and-half This creamy ingredient makes our soup luxuriously smooth and dreamy!
- 2 tablespoons cornstarch For thickening magic—together with half-and-half, creates a luscious base!
- 1 cup fresh spinach (roughly chopped) Health, color, and a lovely fresh brightness all in one! Add it at the last moment!
Garnishes
- Ricotta cheese A dollop of this creamy goodness will make every bowl feel extra special.
- Parmesan cheese Shredded love—adds fantastic umami and a beautiful finish!
- Shredded mozzarella cheese Because what soup doesn’t need a cheesy pull? It’s not just for pizza!
Instructions
Preparation
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute until fragrant.
Cooking
- Stir in the chicken broth. Add the uncooked chicken and sun-dried tomatoes.
- Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low; cook for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, cook the pasta according to the package directions in a large pot of boiling, salted water until al dente.
- Remove the chicken from the soup and shred it using two forks.
- In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes until slightly thickened.
- Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
Serving
- Serve with ricotta, Parmesan, and mozzarella cheese, as desired!
Notes
You can prepare all your ingredients ahead of time! Store in airtight containers. The soup can last up to 3 days in the refrigerator. For freezing, let it cool and transfer to freezer-safe containers. It keeps for up to 3 months.