Delicious White Chicken Lasagna Soup Recipe Ready in 40 Minutes

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Once upon a nippy autumn evening, I found myself in the kitchen, a cozy sweater draping over my shoulders while the leaves crunched delightfully underfoot outside. I had been craving something rich and comforting, yet easy to whip up. That’s when the idea for this scrumptious White Chicken Lasagna Soup danced into my mind. With a little improvisation, what began as a playful experiment turned into a beloved dinner staple in our home.

As the aromatic symphony of onion and garlic filled the air, warmth enveloped our kitchen, casting a spell of coziness. Imagine the first spoonful—smooth, creamy, and bursting with flavor! The taste of tender chicken, vibrant spinach, and the phone of melted cheeses is unforgettable, evoking sunny memories of fabulous lasagna dinners. This recipe transformed an ordinary weeknight into a delightful culinary experience, and I knew my readers would adore it just as much. Trust me; this is the heartwarming hug in a bowl you didn’t know you needed!

Why You’ll Love This Recipe

• A quick 40-minute meal, perfect for busy weeknights.
• Comforting and rich, with the essence of classic lasagna in every warm spoonful.
• Packed with lean protein and fresh veggies, a wholesome choice that won’t compromise on flavor.
• Easily customizable for picking up the pace or slowing it down anytime!
• A guaranteed crowd-pleaser, great for family dinners or friends gathering.

Ingredients

• 2 tablespoons unsalted butter: For rich flavor; unsalted lets you control the saltiness!
• 1 medium onion (finely chopped): Adds a sweet and savory base to your soup.
• 3 cloves garlic (finely minced): Aromatic gold that makes everything better!
• 2 teaspoons Italian seasoning: Transports you to an Italian countryside!
• 1 teaspoon salt: Enhances all the flavors.
• ¼ teaspoon pepper: Adds a gentle kick to round out the taste.
• ⅛ teaspoon red chili flakes: For a little warmth without overwhelming the palate!
• 3 cups low-sodium chicken broth: The heart of your soup, keeping it light yet flavorful.
• 2 boneless skinless chicken breasts (about 1 lb): Provides protein and heartiness; chicken thighs could work if you prefer a richer flavor!
• ¼ cup sun-dried tomatoes (chopped): Adds a tangy sweetness that brightens the dish.
• 2 cups dry short pasta (or broken lasagna noodles): The pasta gives the soup that delightful comfort of a classic lasagna.
• 1 cup half-and-half: Ensures a rich, creamy consistency—like a gentle, comforting blanket.
• 2 tablespoons cornstarch: Helps to thicken the soup for that luscious mouthfeel.
• 1 cup fresh spinach (roughly chopped): A healthy addition, adding freshness and vibrant color!
• Ricotta cheese (for garnish): A dollop of creamy goodness at the end!
• Parmesan cheese (for garnish): Because cheese makes everything better.
• Shredded mozzarella cheese (for garnish): For that ooey-gooey melty finish!

Full recipe card is below.

How to Make It

Melt the Butter

Melt the butter in a large Dutch oven or soup pot over medium heat. Feel the butter sizzle and watch as it transforms from solid to a golden luscious state. Ah, the magic of cooking!

Sauté the Onions

Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes. The sweet smell wafting through the air will have you dreaming of warm dinner gatherings.

Spice It Up

Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute. Notice how the garlic starts to perfume the kitchen? That’s the magic of flavor coming alive!

Add the Broth and Chicken

Stir in the broth. Add the uncooked chicken and sun-dried tomatoes. Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low, cooking for 12 to 15 minutes until the chicken is cooked through. Keep an eye on it; your kitchen will soon smell absolutely divine!

Cook the Pasta

Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions. This is where the magic happens—dancing pasta and aromas create an irresistible invitation to gather round.

Shred the Chicken

Remove the chicken from the soup and shred it with two forks. Listen to the satisfying shred; the tender meat practically falls apart in your hands!

Add Half-and-Half

In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, tilting your head and inhaling deeply as the soup thickens to dreamy perfection.

Stir in Chicken, Pasta & Spinach

Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through. At this point, colors collide, and you’ll find yourself wanting to dive right in!

Taste and Adjust

Taste and adjust seasonings if desired. This is your moment to finesse! Serve with cheese, as desired; create a cheesy masterpiece that would make any Italian grandmother proud.

Pro Tips for Success

• Don’t skip toasting the spices! It activates their flavors beautifully.
• Feel free to use rotisserie chicken if you’re short on time—just add it in directly!
• Vary your greens! Kale or arugula can be delicious substitutes if spinach isn’t available.
• Make a double batch! This soup freezes beautifully for quick meals down the road.

Flavor Variations

• Swap out chicken for turkey or even shrimp for a different protein vibe!
• Try adding canned cannellini beans for extra creaminess and fiber.
• If you’re feeling adventurous, toss in some butternut squash for a seasonal twist!

Serving Suggestions

This soup pairs perfectly with a slice of crusty garlic bread or a simple side salad dressed with a splash of lemon. For drinks, consider a light, crisp white wine or a sparkling water with a twist of lemon for a refreshing complement to your delicious meal!

Make-Ahead & Storage

You can prep the ingredients a day in advance! Just chop the veggies and store everything in labeled containers in the fridge. Leftovers can be kept in the refrigerator for up to 3 days.

Leftovers

Transform leftovers into a hearty casserole by layering the soup in a baking dish, topping it with cheese, and baking it until bubbling and golden. Or, how about a savory chicken lasagna bake? The options are scrumptious!

Freezing

This soup can be frozen! Just let it cool completely, then portion it into airtight containers. It lasts in the freezer for up to three months. To thaw, put it in the fridge overnight before reheating gently on the stove.

Reheating

For best results, reheat in a skillet over medium heat, stirring occasionally. If you’re in a rush, the microwave works just fine as well! Heat in 30-second intervals, stirring in between until warmed through.

FAQs

Can I use other types of pasta?
Absolutely! Feel free to use any shape you like. Just be sure to adjust cooking times accordingly.

Can I make this soup vegetarian?
Yes! Swap chicken with beans or extra veggies, and replace the chicken broth with vegetable broth.

How can I add more creaminess?
You can stir in some cream cheese or a little extra half-and-half for an even richer texture!

Can I use frozen spinach?
Sure thing! Just make sure to thaw and squeeze out the excess moisture before adding it to your pot.

Final Thoughts

Oh, dear friends, this White Chicken Lasagna Soup is a revelation! Easy to prepare, deeply satisfying, and bursting with flavor—it’s the kind of dish that makes you feel right at home, no matter where you are. The 40 minutes of joyful cooking will reward you tenfold in smiles around the dinner table. So, roll up your sleeves, bring your loved ones into the warmth of your kitchen, and gather over bowls of cozy joy. Happy cooking from my kitchen to yours!

Feel free to dive into the full recipe card below, my lovelies! 🍽️

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