Name: Easy White Chicken Lasagna Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 3 tbsp unsalted butter (e.g., Kerrygold); 1 onion, diced; 4 garlic cloves, minced; 2.5 tsp Italian seasoning; 1 tsp salt; 1/4 tsp black 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; 2 cups pasta (campanelle or broken lasagna sheets recommended); 1 cup half-and-half; 2 tbsp cornstarch; 1.5 cups fresh spinach; Ricotta cheese (for dolloping); Grated Parmesan cheese; Shredded mozzarella cheese

Introduction

Easy White Chicken Lasagna Soup combines the comforting flavors of classic lasagna into a creamy, hearty soup. It’s perfect for cozy nights when you want something rich yet simple to prepare. This recipe uses tender chicken, sun-dried tomatoes, and spinach for a delicious twist on traditional lasagna.

A white bowl filled with creamy white soup containing layers of curled, pale yellow pasta, shredded pieces of light brown chicken, and dark green spinach leaves spread evenly throughout. The soup has a smooth texture with small black and red seasoning specks sprinkled on top, adding contrast. The bowl rests on a dark blue and white checkered cloth on a white marbled surface, with blurred green leaves and a small bowl of chili flakes in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp butter (preferably unsalted)

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 (low-sodium recommended)

2 chicken breasts

1/3 cup sun-dried tomatoes

2 cups pasta (campanelle or broken lasagna sheets work best)

1 cup half-and-half

2 tbsp cornstarch

1.5 cups fresh spinach

Ricotta cheese (optional, for serving)

Parmesan cheese (optional, for serving)

Mozzarella cheese (optional, for serving)

Instructions

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’ aroma without burning.

Step 2: Pour the chicken broth into the pot with the spiced onion mixture. Add the chicken breasts and sun-dried tomatoes. Bring to a simmer over medium-high heat, then cover and cook for 12-15 minutes, or until the chicken reaches 165°F internally. Meanwhile, begin boiling water for the pasta in a separate pot.

Step 3: Cook the pasta in boiling water according to package directions until al dente, about 8-10 minutes. Drain and set aside. Remove the cooked chicken from the soup and shred it with two forks. Return the pot to a gentle simmer.

Step 4: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Slowly stir this mixture into the simmering soup to thicken it. Continue stirring for 1-2 minutes until the soup becomes creamy and slightly thickened.

Step 5: Add the shredded chicken, cooked pasta, and fresh spinach to the soup. Stir gently and let cook for another 1-2 minutes until the spinach wilts. Taste and adjust seasoning as needed.

Step 6: Serve the soup hot, topped with dollops of ricotta cheese and sprinkled with Parmesan and mozzarella cheeses. The warm soup will soften the cheeses, adding a delicious creamy texture with every bite.

Tips & Variations

Use fresh spinach for a mild earthiness; kale can be substituted but may require longer cooking to soften.

For a spicier kick, increase the red chili flakes or add a splash of hot sauce.

Swap the chicken breasts for rotisserie chicken to save time.

If you don’t have half-and-half, whole milk or cream can be used, adjusting thickness with cornstarch accordingly.

Adding fresh basil or oregano at the end enhances the Italian flavors.

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 to prevent scorching. If the soup thickens too much after refrigeration, add a splash of chicken broth or water when reheating to restore a creamy consistency.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, pre-cooked or rotisserie chicken works well and can speed up the cooking process. Add it in Step 5 along with the pasta and spinach just to warm through.

What pasta types work best in this soup?

Campanelle or broken lasagna sheets hold up well in the soup without becoming mushy. Small shapes like shells or rotini can also be used, but avoid very thin pastas which may overcook quickly.