Easy White Chicken Lasagna Soup Recipe

Introduction

This Easy White Chicken Lasagna Soup is a comforting twist on a classic Italian favorite. It combines tender chicken, creamy broth, and pasta with vibrant spinach and cheese toppings for a satisfying meal. Perfect for cozy nights when you want the flavors of lasagna in a bowl.

Ingredients

• 3 tbsp butter
• 1 onion, diced
• 4 garlic cloves, minced
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp red chili flakes
• 3.5 cups chicken broth
• 2 chicken breasts
• 1/3 cup sun-dried tomatoes
• 2 cups pasta (campanelle or broken lasagna sheets recommended)
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1.5 cups spinach
• Ricotta cheese (optional, for serving)
• Parmesan cheese (optional, for serving)
• Mozzarella cheese (optional, for serving)

Instructions

1. Step 1: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for about 1 minute, stirring constantly to release the spices’ aromas.
2. Step 2: Pour the chicken broth into the pot with the aromatic base. Nestle the raw chicken breasts into the liquid and add the sun-dried tomatoes. Bring to a simmer over medium-high heat, cover, and cook for 12-15 minutes until the chicken reaches 165°F internally.
3. Step 3: While the chicken cooks, boil the pasta in a separate pot according to package directions (8-10 minutes). Drain and set aside. When the chicken is done, remove it from the pot and shred it with forks or your hands. Keep the soup simmering gently.
4. Step 4: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Slowly pour this mixture into the simmering soup, stirring constantly. Continue stirring for 1-2 minutes until the soup thickens and becomes creamy.
5. Step 5: Return the shredded chicken to the pot along with the cooked pasta and fresh spinach. Stir gently and heat for 1-2 minutes until the spinach wilts. Taste and adjust seasoning if needed.
6. Step 6: Ladle the soup into bowls and top with dollops of ricotta cheese, grated Parmesan, and shredded mozzarella if desired. Serve warm and enjoy the creamy, cheesy goodness.

Tips & Variations

• Use low-sodium chicken broth to control the salt level in the soup.
• Try adding mushrooms or zucchini for extra veggies.
• Substitute half-and-half with whole milk and a little cream for a lighter version.
• Spinach can be swapped for kale or Swiss chard for a different flavor.
• For spice lovers, increase red chili flakes or add a dash of hot sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to avoid curdling the cream. Adding a splash of broth or water while reheating can help maintain consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, you can add pre-cooked or rotisserie chicken to the soup after simmering the broth and aromatics. Simply skip the cooking step for raw chicken and add the shredded chicken in Step 5.

What pasta works best for this soup?

Campanelle or broken lasagna sheets provide the best texture, holding onto the creamy broth nicely. However, other small pasta shapes like penne or shells also work well.

Easy White Chicken Lasagna Soup Recipe

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★★★★★

4.5 from 109 reviews

• Author: Zoe
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Easy White Chicken Lasagna Soup is a comforting and flavorful twist on traditional lasagna. Combining tender shredded chicken, sun-dried tomatoes, Italian seasoning, and creamy half-and-half, it simmers into a hearty soup with campanelle pasta and fresh spinach. Topped with ricotta, Parmesan, and mozzarella cheeses, this dish delivers all the cozy, cheesy goodness of lasagna in a warm, spoonable form perfect for any occasion.

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Ingredients

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For the soup base:

• 3 tbsp butter (preferably unsalted Kerrygold)
• 1 onion, diced
• 4 garlic cloves, minced
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp red chili flakes
• 3.5 cups low-sodium chicken broth (e.g. Swanson)
• 2 chicken breasts
• 1/3 cup sun-dried tomatoes

For the finish:

• 2 cups pasta (campanelle or broken lasagna sheets recommended)
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1.5 cups fresh spinach

For serving (optional):

• Ricotta cheese (for dolloping)
• Parmesan cheese (grated)
• Mozzarella cheese (shredded)

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Instructions

1. Build the Aromatic Base: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for about 1 minute to bloom the spices and release their flavors. This forms the flavor foundation for the soup.
2. Cook the Chicken and Build the Broth: Pour chicken broth into the pot and nestle the raw chicken breasts inside. Add sun-dried tomatoes and bring to a simmer over medium-high heat. Cover and cook for 12-15 minutes until the chicken reaches 165°F internally. Meanwhile, start boiling water for the pasta separately.
3. Prepare the Pasta and Shred the Chicken: Cook the pasta in boiling water according to package instructions (about 8-10 minutes). Drain and set aside. Remove cooked chicken from the soup pot, shred with forks or hands, and set aside. Keep the soup simmering gently.
4. Create the Creamy Liaison and Thicken the Soup: Whisk half-and-half and cornstarch in a small bowl until smooth to avoid lumps. Slowly add this mixture into the simmering soup while stirring continuously. Continue to stir for 1-2 minutes until the soup thickens and turns creamy.
5. Combine All Components and Finish: Return shredded chicken to the pot, then add cooked pasta and fresh spinach. Stir gently and heat through for 1-2 minutes until spinach wilts. Taste and adjust seasoning if necessary.
6. Serve with Cheese Toppings: Ladle soup into bowls and top each serving with dollops of ricotta, grated Parmesan, and shredded mozzarella. The warm soup softens the cheeses, creating creamy pockets of flavor similar to classic lasagna.

Notes

• Use low-sodium broth to control the saltiness of the soup.
• Campanelle or broken lasagna sheets provide the best texture, but any short pasta works well.
• Adjust the amount of red chili flakes to your spice preference.
• Fresh spinach adds a subtle earthiness and balances the creaminess; do not skip if possible.
• For a thicker soup, increase cornstarch to 3 tbsp, mixing in the same way.
• Cheese toppings are optional but highly recommended for authentic lasagna flavor.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: White Chicken Lasagna Soup, Creamy Chicken Soup, Italian Soup, Comfort Food, Easy Dinner Recipe