Cozy Up with Creamy White Lasagna Soup Recipe
Introduction
Cozy up with a warm bowl of creamy white lasagna soup that combines all the comforting flavors of classic lasagna in an easy-to-make soup form. This hearty dish is perfect for chilly nights and makes a satisfying family meal.
Ingredients
- 1 pound boneless chicken
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- ½ cup sun-dried tomatoes
- 3 cups fresh spinach
- 8 ounces gluten-free pasta
- 6 cups chicken broth
- 1 cup half-and-half
- 2 tablespoons cornstarch
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon red chili flakes
Instructions
- Step 1: In a large pot, heat olive oil over medium-high heat. Add chicken, season lightly with salt and pepper, and sauté for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
- Step 2: In the same pot, add chopped onion and minced garlic. Sauté over medium heat for 3-4 minutes until the onion is translucent and fragrant.
- Step 3: Stir in sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach wilts.
- Step 4: Pour in chicken broth and bring to a boil. Add gluten-free pasta, reduce heat to medium, and cook for 8-10 minutes until pasta is tender.
- Step 5: In a separate bowl, whisk half-and-half and cornstarch until smooth. Slowly stir into the soup and simmer for 2-3 minutes until slightly thickened.
- Step 6: Ladle the soup into bowls and top each with ricotta, Parmesan, and mozzarella cheeses. Sprinkle with red chili flakes to taste and serve warm.
Tips & Variations
- For a vegetarian option, replace chicken with mushrooms or tofu and use vegetable broth instead of chicken broth.
- Substitute kale for spinach if you prefer a heartier green.
- Use regular pasta if gluten-free is not necessary.
- If you like a creamier soup, add a splash more half-and-half or some cream cheese.
- Adjust red chili flakes based on your spice preference or omit for a milder dish.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The pasta may absorb liquid over time, so add a splash of broth or water when reheating if the soup is thicker than desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked chicken for this soup?
Yes, you can use pre-cooked or rotisserie chicken. Add it toward the end of cooking to warm through without overcooking.
Can I prepare this soup ahead of time?
This soup can be made a day in advance. Keep it refrigerated and reheat before serving. Fresh cheese toppings are best added just before eating.
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Cozy Up with Creamy White Lasagna Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This creamy white lasagna soup is a comforting and hearty dish featuring tender boneless chicken, sun-dried tomatoes, fresh spinach, and gluten-free pasta simmered in a rich, cheesy broth. Topped with a trio of cheeses—ricotta, Parmesan, and mozzarella—this soup delivers all the flavors of traditional lasagna in a quick and cozy bowl.
Ingredients
Protein and Vegetables
- 1 pound Boneless Chicken
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- ½ cup Sun-Dried Tomatoes, chopped
- 3 cups Fresh Spinach
Liquids and Dairy
- 2 tablespoons Olive Oil
- 6 cups Chicken Broth
- 1 cup Half-and-Half
Carbohydrates and Thickener
- 8 ounces Gluten-Free Pasta
- 2 tablespoons Cornstarch
Cheeses and Seasonings
- ½ cup Ricotta Cheese
- ½ cup Parmesan Cheese, grated
- ½ cup Mozzarella Cheese, shredded
- 1 teaspoon Red Chili Flakes
- Salt and Pepper to taste
Instructions
- Sauté chicken: In a large pot, heat the olive oil over medium-high heat. Season the boneless chicken lightly with salt and pepper, then add to the pot. Cook for 5-7 minutes until the chicken is browned and fully cooked through. Remove the chicken from the pot and set aside.
- Sauté aromatics: In the same pot, add the chopped onion and minced garlic. Sauté over medium heat for 3-4 minutes until the onion is translucent and fragrant, being careful not to burn the garlic.
- Add sun-dried tomatoes and spinach: Stir in the chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach has wilted and the tomatoes are well combined with the aromatics.
- Simmer pasta in broth: Pour in the chicken broth and bring the mixture to a boil. Add the gluten-free pasta, reduce the heat to medium, and cook for 8-10 minutes until the pasta is tender.
- Thicken the soup: In a separate bowl, whisk together the half-and-half and cornstarch until smooth. Slowly stir this mixture into the soup and simmer for an additional 2-3 minutes, allowing the soup to thicken slightly.
- Serve and garnish: Ladle the soup into bowls. Top each serving with dollops of ricotta cheese, a generous sprinkle of grated Parmesan, shredded mozzarella, and a pinch of red chili flakes according to taste.
Notes
- For a vegetarian version, substitute the chicken with mushrooms or extra vegetables and use vegetable broth instead of chicken broth.
- Regular pasta can be used if gluten is not a concern.
- Adjust red chili flakes to desired spice level or omit for a milder soup.
- To make it dairy-free, use plant-based half-and-half and cheeses.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: white lasagna soup, creamy soup, gluten-free pasta, chicken soup, cheesy soup, comfort food
