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White Lasagna Soup Recipe

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3.9 from 5 reviews

This comforting White Lasagna Soup combines the rich flavors of classic lasagna in a warm, creamy soup form. Featuring tender shredded chicken, short pasta, sun-dried tomatoes, and fresh spinach in a flavorful broth thickened with half-and-half and cornstarch, it’s an easy-to-make, satisfying dish perfect for a cozy meal.

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

  • 2 cups dry, short pasta or broken lasagna noodles

Thickening and Greens

  • 1 cup half-and-half
  • 2 tablespoons cornstarch
  • 1 cup fresh spinach, roughly chopped

Garnish

  • Ricotta cheese
  • Parmesan cheese
  • Shredded mozzarella cheese

Instructions

  1. Melt the butter: In a large Dutch oven or soup pot over medium heat, melt the unsalted butter to prepare for sautéing the aromatics.
  2. Sauté the onion: Add the finely chopped onion to the pot and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes, to develop a sweet, caramelized flavor.
  3. Add garlic and seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant, blending the spices into the base.
  4. 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.
  5. Simmer the soup: Increase heat to medium-high and bring to a simmer. Cover and reduce heat to medium-low; cook for 12 to 15 minutes until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
  6. Cook pasta separately: While the chicken simmers, cook the dry pasta in a large pot of boiling, salted water according to package directions until al dente. Drain and set aside.
  7. Shred the chicken: Remove the chicken breasts from the soup and shred them using two forks into bite-sized pieces.
  8. Thicken the soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup and cook for 1 to 2 minutes until the broth thickens slightly.
  9. Combine ingredients: Return the shredded chicken to the pot, then add the cooked pasta and roughly chopped fresh spinach. Stir well and heat through until the spinach wilts and everything is hot.
  10. Adjust seasonings and serve: Taste the soup and adjust salt, pepper, or seasonings as desired. Serve the soup hot, garnished with dollops of ricotta cheese, shredded mozzarella, and a sprinkle of Parmesan for a delicious finishing touch.

Notes

  • Using low-sodium chicken broth allows you to better control the saltiness of the soup.
  • Short pasta or broken lasagna noodles work best to mimic traditional lasagna textures in soup form.
  • Shredding the chicken rather than chopping it creates tender bites that blend well throughout the soup.
  • You can substitute half-and-half with whole milk, but the soup will be less creamy.
  • Add extra red chili flakes if you prefer more heat.
  • Garnishing generously with ricotta, mozzarella, and Parmesan enhances the lasagna flavor experience.
  • This soup can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.

Find it online: https://glowcooks.com/white-lasagna-soup-recipe/