Delicious White Chicken Lasagna Soup
A quick and comforting white chicken lasagna soup, packed with flavor and perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 3 cloves garlic (finely minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- â…› teaspoon red chili flakes
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb)
- ¼ cup sun-dried tomatoes (chopped)
- 2 cups dry short pasta (or broken lasagna noodles)
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach (roughly chopped)
- Ricotta cheese (for garnish)
- Parmesan cheese (for garnish)
- Shredded mozzarella cheese (for garnish)
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
- Stir in the broth, add the uncooked chicken and sun-dried tomatoes. Simmer, covered, for 12 to 15 minutes until chicken is cooked through.
- Meanwhile, cook the pasta according to package directions.
- Remove the chicken and shred it with two forks.
- In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and let it cook for 1 to 2 minutes.
- Stir in the shredded chicken, cooked pasta, and spinach into the pot and heat through.
- Taste and adjust seasonings as desired and serve with cheese as desired.
Notes
This soup pairs well with garlic bread or a simple salad. Leftovers can be stored in the refrigerator for up to 3 days.