Description
A comforting and creamy White Lasagna Soup featuring tender shredded chicken, sun-dried tomatoes, spinach, and a blend of Italian seasonings, finished with a trio of cheeses for a delicious twist on traditional lasagna.
Ingredients
Scale
Sauce and Soup 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
- 3 cups low-sodium chicken broth
- ¼ cup sun-dried tomatoes, chopped
- 1 cup half-and-half
- 2 tablespoons cornstarch
Main
- 2 boneless skinless chicken breasts, about 1 lb
- 2 cups dry, short pasta or broken lasagna noodles
- 1 cup fresh spinach, roughly chopped
Garnish
- Ricotta cheese, for serving
- Parmesan cheese, for serving
- Shredded mozzarella cheese, for serving
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 just starting 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 for 1 minute until fragrant.
- Add Broth, Chicken, and Sun-Dried Tomatoes: Pour in the chicken broth. Add the uncooked boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer the Chicken: Increase heat to medium-high and bring the soup to a simmer. Cover the pot and reduce heat to medium-low, cooking for 12 to 15 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
- Cook Pasta Separately: Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
- Shred the Chicken: Remove the chicken breasts from the soup and shred them into bite-sized pieces using two forks.
- Thicken the Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup pot and cook for 1 to 2 minutes until the soup slightly thickens.
- Add Chicken, Pasta, and Spinach: Return the shredded chicken to the soup. Stir in the cooked pasta and roughly chopped spinach. Heat everything through until the spinach wilts.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper as desired. Serve hot, garnished with dollops of ricotta cheese and sprinkled with Parmesan and shredded mozzarella cheese.
Notes
- Use low-sodium chicken broth to control salt levels and adjust seasoning at the end.
- Short pasta or broken lasagna noodles work best to mimic traditional lasagna texture.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken or use plant-based protein.
- Cook pasta separately to avoid it becoming mushy in the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop adding a splash of broth or water if too thick.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
