Name: Best Chicken Lasagna Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2.5 tbsp butter (preferably unsalted, Kerrygold recommended); 1 onion, finely diced into 1/4-inch pieces; 4 cloves garlic, minced; 2.5 tsp Italian seasoning; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp red chili flakes; 4 cups chicken broth (Swanson Less Sodium or similar); 1 lb chicken breast or thigh, cut into 1-inch bite-sized chunks; 1/4 cup oil-packed sun-dried tomatoes, julienne cut; 2 cups pasta (any small shape, cooked separately); 1 cup half-and-half; 2 tbsp cornstarch; 1 cup fresh spinach; 1/4 tsp smoked paprika; Ricotta cheese (for creamy dollops on serving); Parmesan cheese, freshly grated; Mozzarella cheese, shredded (Galbani whole milk mozzarella recommended)

Ingredients

2.5 tbsp butter (unsalted recommended)

1 onion, finely diced into 1/4-inch pieces

4 cloves garlic, minced

2.5 tsp Italian seasoning

1 tsp salt

1/2 tsp pepper

1/4 tsp red chili flakes

4 cups chicken broth

1 lb chicken, cut into 1-inch bite-sized chunks

1/4 cup sun-dried tomatoes, oil-packed and julienne cut

2 cups pasta

1 cup half-and-half

2 tbsp cornstarch

1 cup spinach

1/4 tsp smoked paprika

Ricotta cheese (for garnish)

Parmesan cheese (for garnish)

Mozzarella cheese, shredded (for garnish)

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until it softens and begins to brown. Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for about 1 minute until fragrant.

Step 2: Pour in the chicken broth, then add the chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes, or until the chicken reaches 165°F internally and the tomatoes have softened.

Step 3: While the chicken cooks, bring a separate pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside to prevent it from becoming mushy in the soup.

Step 4: Remove the cooked chicken from the pot using a slotted spoon and let it cool slightly. In a small bowl, whisk the half-and-half and cornstarch together until smooth and lump-free.

Step 5: Slowly stir the half-and-half mixture into the simmering broth, whisking constantly to avoid lumps. Cook for 1-2 minutes until the soup thickens slightly. Add the smoked paprika, shredded chicken, cooked pasta, and spinach. Cook for another 1-2 minutes until the spinach wilts.

Step 6: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese on top creates creamy pockets and a delightful contrast to the hot soup.

Tips & Variations

Use oil-packed sun-dried tomatoes for better texture and richer flavor.

Cook pasta separately to avoid soggy noodles and maintain the soup’s perfect texture.

For added heat, increase the red chili flakes or add a pinch of cayenne pepper.

Try swapping spinach for kale or adding fresh basil for an herbal twist.

Leftover soup freezes well; omit adding cheese before freezing to preserve texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add fresh cheese garnish after reheating for the best flavor and texture. To freeze, cool completely and omit cheese. Freeze for up to 2 months, then thaw overnight before reheating.

FAQs

Can I use pre-cooked or shredded chicken?

Yes, you can use pre-cooked or shredded chicken. Add it to the soup after the broth has simmered and before adding the cream mixture. Adjust cooking time accordingly to heat the chicken through without overcooking.

What type of pasta works best for this soup?

Small pasta shapes like elbow macaroni, ditalini, or small shells work best because they hold up well and mimic the texture of lasagna noodles in the soup.