Easy White Chicken Lasagna Soup Recipe
Introduction
This easy white chicken lasagna soup brings all the comforting flavors of classic lasagna into a cozy bowl. Creamy, hearty, and packed with tender chicken and spinach, it’s a perfect meal for chilly evenings or when you want something satisfying without the fuss.
Ingredients
- 3 tbsp butter (preferably unsalted, like 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 (such as 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 (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 bloom the spices and release their aromas.
- Step 2: Pour in the chicken broth and nestle the raw chicken breasts into the pot. Add the 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 in a separate pot.
- Step 3: Cook the pasta according to package instructions (usually 8-10 minutes). Drain and set aside. Remove the cooked chicken from the soup and shred it using two forks or your hands. Keep the soup simmering gently.
- Step 4: In a small bowl, whisk the half-and-half and cornstarch until smooth to avoid lumps. Slowly stir this mixture into the simmering soup and cook for 1-2 minutes until it thickens and turns creamy.
- Step 5: Return the shredded chicken to the pot along with the cooked pasta and fresh spinach. Stir gently and cook for another 1-2 minutes until the spinach wilts. Taste and adjust seasoning if needed.
- Step 6: Serve the soup in bowls, topped with dollops of ricotta cheese and sprinkled with Parmesan and mozzarella. The cheeses will melt into pockets of creamy bliss throughout the soup.
Tips & Variations
- Use campanelle pasta or broken lasagna sheets for the best texture, but any small pasta will work.
- Adding sun-dried tomatoes introduces a sweet, tangy depth; substitute with roasted red peppers if preferred.
- For a dairy-free version, replace half-and-half with coconut milk and skip the cheeses.
- If you like extra heat, increase the red chili flakes or add a dash of hot sauce when serving.
- Fresh spinach adds brightness; kale or Swiss chard can be used as alternatives.
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 the dairy from separating. If the soup thickens too much, add a splash of broth or water to loosen it before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-cooked or rotisserie chicken instead of raw chicken breasts?
Yes, you can save time by adding pre-cooked chicken during the final steps instead of simmering raw breasts. Just add it along with the pasta and spinach to warm through.
What can I substitute for cornstarch as a thickener?
You can use all-purpose flour or arrowroot powder in equal amounts. Mix with the half-and-half first to avoid lumps, then add to the soup while stirring.
Print
Easy White Chicken Lasagna Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Easy White Chicken Lasagna Soup is a comforting and creamy take on classic lasagna flavors, made simple in a hearty soup form. Featuring tender shredded chicken, sun-dried tomatoes, and nutritious spinach simmered in a flavorful broth thickened with half-and-half and cornstarch, this soup is finished with al dente pasta and topped with ricotta, Parmesan, and mozzarella cheeses for a luscious, cheesy experience reminiscent of traditional lasagna without the fuss of layering.
Ingredients
For the Soup Base:
- 3 tbsp unsalted butter (preferably Kerrygold)
- 1 medium 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 (boneless, skinless)
- 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
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute to release the spices’ aromas. This step builds the foundational flavors of the soup.
- Simmer Chicken and Broth: Pour chicken broth into the pot with the aromatics. Nestle the raw chicken breasts into the broth and add sun-dried tomatoes. Bring to a simmer over medium-high heat, cover, and cook for 12-15 minutes until chicken reaches 165°F internally. Meanwhile, start boiling water in a separate pot for the pasta.
- Cook Pasta and Shred Chicken: Boil pasta according to package directions (8-10 minutes). Drain and set aside. Remove cooked chicken from soup, place on a cutting board, and shred using forks or hands. Return to a gentle simmer during this process.
- Make Creamy Thickener: Whisk half-and-half and cornstarch in a small bowl until smooth to prevent lumps. Slowly pour into simmering soup while stirring constantly. Cook for 1-2 minutes until the soup thickens and becomes creamy.
- Combine Ingredients: Add shredded chicken back to the soup, then stir in cooked pasta and fresh spinach. Heat gently for 1-2 minutes until spinach wilts and flavors meld. Taste and adjust seasoning as needed.
- Serve: Ladle soup into bowls. Top with dollops of ricotta cheese, grated Parmesan, and shredded mozzarella. The warmth of the soup softens the cheeses, creating a creamy, cheesy texture reminiscent of traditional lasagna.
Notes
- Use low-sodium chicken broth to control saltiness, adjusting seasoning at the end.
- Campanelle or broken lasagna sheets provide a better texture to mimic lasagna layers.
- For thicker soup, slightly increase cornstarch but avoid over-thickening.
- Optional cheeses add richness; you can omit or substitute to preference.
- Checking chicken temperature ensures food safety and prevents overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian-American
Keywords: white chicken lasagna soup, creamy chicken soup, Italian soup, easy chicken soup, comfort food, one-pot soup
