Description

This Best Chicken Lasagna Soup is a comforting, creamy, and flavorful soup that combines all the beloved flavors of classic chicken lasagna in a warm, hearty bowl. Featuring tender chicken, sun-dried tomatoes, Italian herbs, and three types of cheese garnishing, this soup provides the cozy satisfaction of lasagna with less fuss. The soup uses butter, garlic, and onions to build a rich aromatic base, with a creamy half-and-half and cornstarch slurry thickening the broth perfectly. Pasta is cooked separately to maintain texture and added at the end with fresh spinach for a vibrant, nutritious touch.

Ingredients

Scale

For the Soup:

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

For the Cheese Garnish:

Ricotta cheese (for creamy dollops on serving)
Parmesan cheese, freshly grated
Mozzarella cheese, shredded (Galbani whole milk mozzarella recommended)

Instructions

Build the Aromatic Base: Melt 2.5 tbsp butter in a large pot over medium heat. Once the butter is foaming, add the finely diced onion and sauté for 3-4 minutes until the onion starts to brown and soften, adding a rich flavor base. Stir in the minced garlic, 2.5 tsp Italian seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes, cooking for about 1 minute until fragrant to develop complex aromas that will permeate the soup.
Simmer the Chicken and Build the Broth: Pour in 4 cups chicken broth, then add the 1 lb bite-sized chicken chunks and 1/4 cup julienne-cut sun-dried tomatoes. Bring the mixture to a gentle simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F and is fully cooked. The sun-dried tomatoes will soften and infuse the broth with concentrated, balanced flavor.
Cook the Pasta Separately: While the chicken simmers, bring a separate large pot of salted water to a boil. Add 2 cups pasta and cook according to the package instructions until al dente. Drain well and set aside. Cooking the pasta separately prevents it from absorbing too much broth and becoming mushy, preserving the soup’s ideal texture.
Shred the Chicken and Create the Cream Base: Once the chicken is cooked, remove it from the pot with a slotted spoon and let it cool slightly before shredding or chopping it into smaller pieces. In a small bowl, whisk together 1 cup half-and-half and 2 tbsp cornstarch until completely smooth with no lumps. This slurry will be used to thicken the soup and give it a creamy, velvety texture without heaviness.
Thicken and Finish the Soup: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth while stirring constantly to avoid lumps. Let the soup cook for 1-2 minutes until it thickens slightly. Add 1/4 tsp smoked paprika for subtle smokiness, then stir in the shredded chicken, cooked pasta, and 1 cup fresh spinach. Cook for another 1-2 minutes until the spinach wilts just slightly, blending all components together.
Serve with Creamy Cheese Garnish: Ladle the finished soup into individual bowls. Top each serving with a generous dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese on top rather than stirring it into the soup creates delightful creamy pockets and textural contrast, mimicking the taste and experience of eating classic lasagna in a bowl.

Notes

Cooking pasta separately helps prevent it from becoming mushy in the soup.
Using half-and-half and cornstarch slurry thickens without heaviness or creaminess overpowering the broth.
Sun-dried tomatoes add depth and sweetness—julienne cut for the best texture.
Add cheese garnish at serving for a melty, creamy contrast rather than melting directly into the soup.
Ensure chicken is cooked to an internal temperature of 165°F for food safety.
Feel free to substitute spinach with kale or arugula if preferred.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: chicken lasagna soup, creamy chicken soup, Italian soup, easy weeknight dinner, cheesy soup, sun-dried tomato soup, cozy soup recipe