Print

White Lasagna Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

This comforting White Lasagna Soup recipe brings all the flavors of classic lasagna into a creamy and hearty soup. With tender chicken, sun-dried tomatoes, Italian seasoning, and layers of cheeses for garnish, it's a perfect weeknight meal that cooks up in just 40 minutes. Enjoy the soothing combination of spinach, short pasta, and a rich half-and-half cornstarch thickened broth in every bowl.

Ingredients

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 and Thickener

  • 2 cups dry, short pasta or broken lasagna noodles
  • 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

  1. Melt butter and cook onion: In a large Dutch oven or soup pot over medium heat, melt the unsalted butter. Add the finely chopped onion and cook, stirring occasionally, until the onion is just starting to brown and become translucent, about 3 to 4 minutes.
  2. Add garlic and seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook everything together for about 1 minute to allow the flavors to bloom.
  3. Add broth, chicken, and sun-dried tomatoes: Pour in the low-sodium chicken broth. Add the uncooked boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
  4. Simmer the chicken: Increase the heat to medium-high and bring the soup to a simmer. Once simmering, cover the pot and reduce heat to medium-low. Let the chicken cook in the broth for 12 to 15 minutes, or until it reaches an internal temperature of 165°F when checked with a meat thermometer.
  5. Cook the pasta: While the chicken simmers, bring a large pot of salted water to a boil. Cook the dry pasta or broken lasagna noodles according to the package directions until al dente. Drain and set aside.
  6. Shred the chicken: Carefully remove the cooked chicken breasts from the soup and shred them into bite-sized pieces using two forks.
  7. Thicken the 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, stirring constantly, until the soup slightly thickens.
  8. Combine ingredients and heat through: Add the shredded chicken, cooked pasta, and roughly chopped spinach into the soup pot. Stir well and cook until the spinach wilts and everything is heated through.
  9. Adjust seasoning and serve: Taste the soup and adjust seasoning if needed. Serve the White Lasagna Soup hot, garnished with dollops of ricotta cheese, freshly grated Parmesan, and shredded mozzarella cheese as desired.

Notes

  • To save time, use pre-cooked or rotisserie chicken shredded instead of cooking raw chicken breasts.
  • For a vegetarian version, substitute vegetable broth and omit the chicken or replace it with cooked mushrooms or plant-based protein.
  • Use gluten-free pasta if gluten is a concern.
  • If you prefer a thicker soup, add an extra tablespoon of cornstarch slurry.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.

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