Name: Delicious White Chicken Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons unsalted butter (Used to cook the aromatics.); 1 medium onion, finely chopped (Adds sweetness and depth of flavor.); 3 cloves garlic, finely minced (Enhances flavor.); 2 teaspoons Italian seasoning (Brings herbal notes to the soup.); 1 teaspoon salt (Adjust to taste.); ¼ teaspoon pepper (For seasoning.); ⅛ teaspoon red chili flakes (Add more for spice if desired.); 3 cups low-sodium chicken broth (Base of the soup.); 2 boneless skinless chicken breasts (about 1 lb) (Main protein source.); ¼ cup sun-dried tomatoes, chopped (Adds a tangy flavor.); 2 cups dry short pasta (or broken lasagna noodles) (Easily eatable in soup.); 1 cup half-and-half (Creates creaminess.); 2 tablespoons cornstarch (Used to thicken the soup.); 1 cup fresh spinach, roughly chopped (Adds color and nutrition.); Ricotta cheese (Add a dollop when serving.); Parmesan cheese (Sprinkle on top.); Shredded mozzarella cheese (For added creaminess.)

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why make this recipe

This soup tastes like lasagna but is faster and easier. You get warm, creamy soup with chicken, pasta, and cheese in about 40 minutes. It feeds a family and makes good leftovers. If you like simple, comforting meals, this is a great choice.

introduction

This recipe for Delicious White Chicken Lasagna Soup uses simple ingredients and little prep. The soup is creamy, savory, and a little tangy from sun-dried tomatoes. It cooks fast on the stove. If you enjoy quick soup ideas, you might also like this Crockpot Thai Coconut Chicken Soup for another easy chicken soup option.

how to make Delicious White Chicken Lasagna Soup

Start by cooking aromatics in butter. Add spices, broth, chicken, and sun-dried tomatoes. Simmer until the chicken cooks through. Shred the chicken, add a cornstarch-thickened half-and-half mix, then add cooked pasta and spinach. Heat until warm and serve with cheeses on top. The full step list is in Directions below.

Ingredients :

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
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

Directions :

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.

Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through.
Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
Remove the chicken from the soup and shred with two forks.

In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
Taste and adjust seasonings if desired. Serve with ricotta, Parmesan, and shredded mozzarella on top, as desired.

how to serve Delicious White Chicken Lasagna Soup

Serve hot in deep bowls. Add a dollop of ricotta, a sprinkle of Parmesan, and some shredded mozzarella. You can serve with crusty bread or a green salad for a full meal.

how to store Delicious White Chicken Lasagna Soup

Cool the soup to room temperature before storing. Put in airtight containers and keep in the fridge for up to 3 days. Freeze for up to 2 months in freezer-safe containers. Reheat on the stove over low heat, stirring often. If the soup thickens after storage, add a little broth or water while reheating.

tips to make Delicious White Chicken Lasagna Soup

Use short pasta or broken lasagna noodles so pieces are easy to eat.

Don’t overcook the pasta. Cook it just until al dente, then add to the soup to finish.
If you want richer flavor, use chicken stock instead of broth.
For a thicker soup, add a bit more cornstarch mixed with cold water.

If the soup seems bland, add a splash of lemon juice or extra salt to brighten it.
For other chicken recipe ideas, check this round-up of 10 Best Chicken Casserole Recipes.

variation (if any)

Make it spicy: add more red chili flakes or a dash of hot sauce.

Make it lighter: use milk instead of half-and-half and reduce the butter.
Add vegetables: mushrooms, zucchini, or bell peppers work well.
Use rotisserie chicken to save time; add it near the end to heat through.

FAQs

Q: Can I use frozen chicken?
A: Yes. Add a few extra minutes to the simmer time and make sure it reaches 165°F (74°C) inside.

Q: Can I skip the sun-dried tomatoes?
A: Yes. The soup will be milder but still tasty. You can add fresh tomatoes or roasted red peppers instead.

Q: Can I use heavy cream instead of half-and-half?
A: Yes. Heavy cream makes the soup richer. You may need less cornstarch to thicken.

Q: Can I make this soup in a slow cooker?
A: You can, but cook the pasta separately and add it at the end. Slow cook the chicken in broth until tender, then shred and finish with half-and-half and cornstarch.

Conclusion

For a video walk-through of a similar dish, see this White Lasagna Soup – [VIDEO] The Recipe Rebel. If you like soup ideas for the season, read It’s Soup Season: My Top 10 Fall Soups – by Cailee Fischer for more warm recipes.