Description

Easy White Chicken Lasagna Soup combines tender shredded chicken, creamy broth, and pasta in a flavorful soup inspired by classic lasagna. This comforting and quick-to-make dish features a rich, aromatic base of butter, onion, garlic, Italian seasoning, and sun-dried tomatoes, finished with spinach and a blend of cheeses for an indulgent yet approachable meal perfect for cozy nights.

Ingredients

Scale

For the Soup Base:

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

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)
Grated Parmesan cheese
Shredded mozzarella cheese

Instructions

Sauté Aromatics: 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. Add minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Stir constantly for about 1 minute to release the spices’ flavors and aromas, creating a rich flavor base for the soup.
Simmer Chicken Soup: Pour chicken broth into the pot with aromatics, then place raw chicken breasts into the liquid. Add sun-dried tomatoes. Bring to a simmer over medium-high heat, then cover and cook for 12-15 minutes until chicken reaches 165°F internally. Meanwhile, start boiling water for the pasta in a separate pot.
Cook and Shred Chicken: Boil the pasta separately according to package instructions (8-10 minutes), then drain and set aside. Remove chicken from soup, shred with forks or hands, and set aside. Allow soup to continue simmering gently.
Thicken Soup: In a small bowl, whisk half-and-half with cornstarch until smooth to prevent lumps. Slowly pour the mixture into simmering soup, stirring constantly. Continue stirring for 1-2 minutes until soup thickens and turns creamy.
Combine Ingredients: Return shredded chicken to the pot and add cooked pasta and fresh spinach. Stir gently and let heat through for 1-2 minutes until spinach wilts. Taste and adjust seasoning if needed.
Serve: Ladle soup into bowls and top each serving with dollops of ricotta cheese, grated Parmesan, and shredded mozzarella. The warm soup softens the cheeses, creating creamy pockets reminiscent of traditional lasagna.

Notes

Using campanelle or broken lasagna sheets enhances the texture to mimic lasagna noodles.
Simmering spices gently helps avoid raw garlic and herb flavors, enriching soup complexity.
Whisking cornstarch with half-and-half before adding prevents lumps and ensures smooth creaminess.
Adding fresh spinach balances richness and adds a fresh, earthy dimension.
Optional cheeses add layers of creaminess typical of lasagna and can be adjusted to preference.

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

Keywords: white chicken lasagna soup, creamy chicken soup, easy lasagna soup, chicken pasta soup, one-pot soup, comfort food soup, quick soup recipes