Description
This creamy White Lasagna Soup combines tender shredded chicken, sun-dried tomatoes, fresh spinach, and broken lasagna noodles in a flavorful, cheesy broth. It's an easy and comforting one-pot meal that brings the flavors of classic lasagna into a warm, satisfying soup perfect for any day.
Ingredients
Scale
Sauté 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
Soup
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts, about 1 lb
- ¼ cup sun-dried tomatoes, chopped
Additional Ingredients
- 2 cups dry short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
Garnish
- Ricotta cheese, as desired
- Parmesan cheese, as desired
- Shredded mozzarella cheese, as desired
Instructions
- Melt Butter and Cook Onion: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until it just starts to brown, about 3 to 4 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook everything together for 1 minute until fragrant.
- Add Broth and Chicken: Pour in the low-sodium chicken broth. Add the uncooked boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer Chicken: Increase the heat to medium-high and bring the soup to a simmer. Cover the pot, then reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is thoroughly cooked and reaches an internal temperature of 165°F.
- Cook Pasta Separately: While the chicken simmers, cook the dry short pasta or broken lasagna noodles in a large pot of boiling salted water according to the package directions. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them finely using two forks.
- Thicken Soup Base: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup and cook for 1 to 2 minutes on medium heat until the soup thickens slightly.
- Combine Ingredients: Return the shredded chicken to the pot. Add the cooked pasta and roughly chopped fresh spinach. Stir everything together and heat through.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings if desired. Serve the soup hot, garnished with ricotta cheese, Parmesan, and shredded mozzarella cheese to your liking.
Notes
- You can substitute half-and-half with whole milk or heavy cream for a lighter or richer texture respectively.
- If you prefer a vegetarian version, omit chicken and use vegetable broth, adding mushrooms or tofu for protein.
- Sun-dried tomatoes add a nice tangy sweetness; rehydrate them in warm water if very dry before chopping.
- Cook pasta separately to prevent it from overcooking and getting mushy in the soup.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 80 mg
