Description
This creamy White Lasagna Soup is a comforting and hearty dish that combines tender shredded chicken, spinach, sun-dried tomatoes, and a cheesy broth reminiscent of classic lasagna flavors. Made with a blend of half-and-half and cornstarch for a luscious texture, it's perfect for an easy weeknight dinner.
Ingredients
Scale
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
Protein and Pasta
- 2 boneless skinless chicken breasts, about 1 lb
- ¼ cup sun-dried tomatoes, chopped
- 2 cups dry, short pasta or broken lasagna noodles
Thickener and Vegetables
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
Cheese Garnish
- 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, melt the butter.
- Sauté the onion: Add the finely chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
- Add seasonings and garlic: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.
- Add broth and chicken: Pour in the chicken broth, add the uncooked chicken breasts and chopped sun-dried tomatoes.
- 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 fully cooked (internal temperature 165°F).
- Cook pasta separately: Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.
- Shred chicken: Remove chicken breasts from the soup and shred using two forks.
- Thicken the soup: In a small bowl, whisk together 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 all ingredients: Stir the shredded chicken, cooked pasta, and chopped spinach into the soup. Heat through until the spinach wilts and everything is hot.
- Adjust seasonings and serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses.
Notes
- Use low-sodium chicken broth to control salt content and adjust seasoning later.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
- Sun-dried tomatoes packed in oil can add more flavor; drain excess oil if desired.
- Cooking pasta separately prevents it from becoming mushy in the soup.
- To make this soup gluten free, use gluten-free pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
