Description
This creamy and comforting White Lasagna Soup combines classic lasagna flavors in a hearty, easy-to-make soup. Tender shredded chicken, sun-dried tomatoes, pasta, and fresh spinach swim in a flavorful broth enriched with half-and-half and seasoned with Italian herbs, making a perfect weeknight meal that’s both satisfying and delicious.
Ingredients
Sauté Base
- 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
Soup Components
- 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
Thickening and Greens
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
Garnish
- Ricotta cheese
- Parmesan cheese
- Shredded mozzarella cheese
Instructions
- Melt Butter and Sauté Onion: 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 and soften, about 3 to 4 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook everything together for about 1 minute to release their flavors into the butter and onions.
- Add Broth, Chicken, and Tomatoes: Pour in the low-sodium chicken broth. Add the whole boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer Chicken: Increase heat to medium-high and bring the soup to a simmer. Once simmering, cover the pot and reduce the heat to medium-low. Let the chicken cook through for 12 to 15 minutes, or until an internal thermometer inserted in the chicken reads 165°F.
- Cook Pasta Separately: While the chicken simmers, bring a large pot of salted water to a boil. Cook the dry pasta or broken lasagna noodles according to the package directions until al dente. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- Thicken the Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup pot and continue cooking for 1 to 2 minutes until the soup slightly thickens.
- Combine Ingredients: Return the shredded chicken to the pot along with the cooked pasta and roughly chopped fresh spinach. Stir well and heat through until the spinach wilts and everything is warmed.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning if necessary. Serve the soup hot, garnished with dollops of ricotta, and sprinkled with Parmesan and shredded mozzarella cheese to your liking.
Notes
- For gluten-free option, use gluten-free pasta.
- Sun-dried tomatoes packed in oil add extra richness; if using dry sun-dried tomatoes, rehydrate them first.
- Using half-and-half keeps the soup creamy without being too heavy; heavy cream can be substituted for extra richness.
- Leftover soup can be refrigerated up to 3 days; reheat gently on stovetop.
- Adding fresh spinach at the end prevents it from overcooking and keeps it vibrant.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
