Description
This creamy White Lasagna Soup combines tender shredded chicken, sun-dried tomatoes, fresh spinach, and short pasta in a flavorful broth thickened with half-and-half and cornstarch. Garnished with ricotta, Parmesan, and mozzarella cheeses, it's a comforting and hearty twist on traditional lasagna, perfect for a cozy meal.
Ingredients
Scale
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
- 2 boneless skinless chicken breasts, about 1 lb
- ¼ cup sun-dried tomatoes, chopped
Pasta
- 2 cups dry short pasta or broken lasagna noodles
Thickener and Finish
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
Garnishes
- Ricotta cheese, for serving
- Parmesan cheese, for serving
- Shredded mozzarella cheese, for serving
Instructions
- Prepare the Base: Melt the unsalted butter in a large Dutch oven or soup pot over medium heat until it foams. Add the finely chopped onion and cook, stirring occasionally, until the onion begins to brown slightly, about 3 to 4 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook the mixture for 1 minute to release the aromas and blend the flavors.
- Add Broth, Chicken, and Sun-Dried Tomatoes: Pour in the low-sodium chicken broth and add the boneless skinless chicken breasts along with the chopped sun-dried tomatoes. Increase the heat to medium-high and bring the soup to a gentle simmer.
- Simmer the Chicken: Once simmering, cover the pot and reduce the heat to medium-low. Let the soup cook for 12 to 15 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F when checked with a thermometer.
- Cook the Pasta: While the chicken is cooking in the soup, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Shred the Chicken: Remove the cooked chicken breasts from the soup and shred them finely 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 thickens slightly.
- Combine and Heat Through: Return the shredded chicken to the soup along with the cooked pasta and roughly chopped spinach. Stir everything to combine and heat through until the spinach wilts and the soup is hot.
- Adjust Seasonings and Serve: Taste the soup and adjust seasonings as needed with extra salt or pepper. Serve the soup garnished with generous dollops of ricotta cheese, sprinkles of Parmesan, and shredded mozzarella cheese.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken or substitute with cooked mushrooms or tofu.
- If you prefer a thicker soup, increase the cornstarch to 3 tablespoons or cook the soup a few minutes longer after adding the thickener.
- The sun-dried tomatoes add a tangy sweetness; rehydrate dried tomatoes in warm water if using dry ones instead of oil-packed.
- Use half-and-half for creaminess without making the soup too heavy; heavy cream can be substituted for a richer flavor.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of broth or water to loosen if needed.
Nutrition
- Serving Size: 1 bowl (about 1.5 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: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg
