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White Lasagna Soup Recipe

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This White Lasagna Soup transforms the classic pasta bake into a comforting, creamy soup packed with tender chicken, flavorful veggies, and a trio of cheeses. It’s a hearty, satisfying meal perfect for cozy nights, blending the best of a traditional lasagna with the ease of a one-pot soup.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

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 Protein

  • 3 cups low-sodium chicken broth
  • 2 boneless skinless chicken breasts (about 1 lb)
  • ¼ cup sun-dried tomatoes (chopped)

Pasta

  • 2 cups dry, short pasta or broken lasagna noodles

Thickening and Vegetables

  • 1 cup half-and-half
  • 2 tablespoons cornstarch
  • 1 cup fresh spinach (roughly chopped)

Garnish

  • Ricotta cheese
  • Parmesan cheese
  • Shredded mozzarella cheese

Instructions

  1. Sauté Aromatics: 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 begins to brown and soften, about 3 to 4 minutes.
  2. Add Seasoning and Garlic: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook everything together for 1 minute until fragrant, ensuring the spices bloom to enhance the soup’s flavor.
  3. Add Broth, Chicken, and Tomatoes: Pour in the low-sodium chicken broth. Add the boneless skinless chicken breasts and chopped sun-dried tomatoes. Increase the heat to medium-high to bring the mixture to a gentle simmer.
  4. Simmer Chicken: Once simmering, cover the pot and reduce the heat to medium-low. Cook the chicken until fully cooked through, about 12 to 15 minutes. Confirm doneness by checking that the chicken’s internal temperature reaches 165°F (74°C).
  5. Cook Pasta Separately: While the chicken simmers, cook the dry pasta or broken lasagna noodles in a large pot of boiling, salted water, following the package instructions until al dente. Drain and set aside.
  6. Shred Chicken: Carefully remove the cooked chicken breasts from the soup and shred using two forks into bite-sized pieces.
  7. Thicken Soup Base: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup pot and cook for 1 to 2 minutes, stirring frequently until the soup is slightly thickened and creamy.
  8. Combine and Heat Through: Return the shredded chicken to the pot along with the cooked pasta and roughly chopped spinach. Stir everything together and heat until the spinach wilts and the soup is warmed through.
  9. Final Seasoning and Serve: Taste the soup and adjust seasonings if needed. Serve hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses for a rich and cheesy finish.

Notes

  • The pasta is cooked separately to prevent it from becoming mushy in the soup, ensuring perfect texture when served.
  • Sun-dried tomatoes add a burst of concentrated flavor and a pleasant chew to the soup.
  • Feel free to use any short pasta shape if lasagna noodles are unavailable; broken pieces work well to mimic the original texture.
  • For a lighter version, substitute half-and-half with whole milk and reduce butter slightly.
  • This soup reheats well but may thicken; add a splash of chicken broth when reheating to reach desired consistency.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: American, Canadian

Find it online: https://recipeteach.com/white-lasagna-soup-recipe/