Description
This comforting Chicken Lasagna Soup combines the rich flavors of traditional lasagna in a warm, creamy soup form. Featuring tender shredded chicken, sun-dried tomatoes, spinach, and a blend of cheeses, this hearty dish is perfect for a cozy meal and ready in just 40 minutes.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red chili flakes
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb)
- ¼ cup sun-dried tomatoes, chopped
Pasta & Thickener
- 2 cups dry short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
Add-ins & Toppings
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese (for serving)
- Parmesan cheese (for serving)
- Shredded mozzarella cheese (for serving)
Instructions
- Heat the Butter and Sauté Aromatics: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion and cook until it just starts to brown, stirring frequently, about 3 to 4 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.
- Add Broth, Chicken, and Sun-Dried Tomatoes: Pour in the chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer the Soup: Bring the mixture to a simmer over medium-high heat. Cover the pot, reduce the heat to medium-low, and cook for 12 to 15 minutes, until the chicken is fully cooked.
- Cook Pasta Separately: While the soup simmers, cook the pasta in a large pot of boiling, salted water according to package instructions. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them into bite-sized pieces using two forks.
- Thicken the Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup and cook for 1 to 2 minutes until the soup slightly thickens.
- Combine Everything: Add the shredded chicken, cooked pasta, and roughly chopped spinach into the soup pot. Stir to combine and heat through until the spinach wilts.
- Adjust Seasonings and Serve: Taste the soup and adjust salt or pepper as desired. Serve hot, dolloping ricotta cheese on top and sprinkling with Parmesan and shredded mozzarella for added creaminess and flavor.
Notes
- Use low-sodium chicken broth to better control the saltiness of the soup.
- The soup can be made a day ahead; store separately from pasta to avoid sogginess.
- Feel free to use gluten-free pasta to make this recipe gluten-free.
- For spicy lovers, increase the red chili flakes to taste.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American