Description
This White Lasagna Soup is a comforting and delicious twist on classic lasagna. Made with tender shredded chicken, sun-dried tomatoes, fresh spinach, and creamy cheeses, it combines the flavors of lasagna into a warm, hearty soup perfect for any meal.
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 and Pasta
- 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
Thickening and Greens
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach (roughly chopped)
Garnishes
- Ricotta cheese (for garnish)
- Parmesan cheese (for garnish)
- Shredded mozzarella cheese (for garnish)
Instructions
- Melt the Butter: Heat the unsalted butter in a large Dutch oven or soup pot over medium heat until melted and sizzling.
- Sauté Onion: Add the finely chopped onion to the pot and cook, stirring occasionally, until it starts to brown slightly, about 3 to 4 minutes.
- Add Aromatics and Spices: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook together for about 1 minute until fragrant.
- Add Broth and Chicken: Pour in the low-sodium chicken broth. Add the whole boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer Chicken: Increase heat to medium-high and bring the soup to a simmer. Cover, then reduce heat to medium-low and cook for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and is fully cooked through.
- Cook Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the dry pasta or broken lasagna noodles according to package directions until al dente. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred the meat using two forks.
- Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup and cook for 1 to 2 minutes, until the soup has thickened slightly.
- Combine Ingredients: Add the shredded chicken, cooked pasta, and roughly chopped fresh spinach into the soup pot. Stir well and heat through until the spinach wilts and everything is heated evenly.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings with salt or pepper if needed. Serve hot garnished with ricotta cheese, Parmesan cheese, and shredded mozzarella cheese as desired.
Notes
- Store leftover soup in the refrigerator for 3 to 4 days. For best texture, store cooked pasta separately from the soup.
- To reheat, warm the soup in the microwave or on the stove over low heat until heated through, then combine with pasta.
- If you prefer, use gluten-free pasta to make this dish gluten-free.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken, adding extra vegetables or plant-based protein instead.
- Adjust the red chili flakes to your heat preference or omit for a milder soup.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg