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
Scale
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
