Description
A comforting and hearty White Lasagna Soup made with tender chicken, sun-dried tomatoes, fresh spinach, and a creamy broth, garnished with ricotta, Parmesan, and mozzarella cheeses. This soup combines the flavors of classic lasagna in an easy-to-make, cozy bowl.
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
Creamy Mixture
- 1 cup half-and-half
- 2 tablespoons cornstarch
Add-ins and Garnish
- 1 cup fresh spinach (roughly chopped)
- Ricotta cheese for garnish
- Parmesan cheese for garnish
- Shredded mozzarella cheese for garnish
Instructions
- Melt Butter and Sauté 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 the onion 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 the mixture for 1 minute until fragrant.
- Add Broth, Chicken, and Sun-Dried Tomatoes: Pour in the low-sodium chicken broth. Add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer the Soup: Increase heat to medium-high and bring the soup to a simmer. Cover the pot, reduce heat to medium-low, and cook for 12 to 15 minutes, until the chicken is fully cooked (internal temperature reaches 165°F).
- Cook Pasta Separately: While the chicken cooks, bring a large pot of salted water to a boil. Cook the short pasta or broken lasagna noodles according to package directions. Drain and set aside.
- Shred the Chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- Prepare Creamy Mixture: In a small bowl, whisk together the half-and-half and cornstarch until smooth.
- Thicken the Soup: Stir the half-and-half and cornstarch mixture into the soup pot. Cook for 1 to 2 minutes until the soup slightly thickens.
- Combine and Heat Through: Return the shredded chicken to the pot along with the cooked pasta and chopped fresh spinach. Stir well and heat through until the spinach wilts and everything is evenly heated.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper as desired. Serve hot topped with ricotta, Parmesan, and shredded mozzarella cheeses.
Notes
- Store leftover soup and pasta separately in the refrigerator for 3-4 days to avoid sogginess.
- Reheat leftover soup gently in the microwave or over low heat on the stove until warmed through.
- You can substitute shredded rotisserie chicken to save time.
- Use gluten-free pasta if needed to make the soup gluten free.
- For extra richness, add a splash of cream or more half-and-half when thickening.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 70 mg
