Description

Indulge in the ultimate comfort food experience with our delightful White Lasagna Soup recipe. This hearty and creamy soup offers a delightful twist on the beloved flavors of traditional lasagna, perfect for warming you up on chilly evenings or whenever you’re craving a satisfying meal. Packed with tender chicken, flavorful herbs, wholesome spinach, and a luscious creamy broth, this soup is sure to become a favorite in your home. Plus, with minimal prep time and simple ingredients, it’s a breeze to whip up any night of the week!

Ingredients

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves fresh garlic, finely minced
2 teaspoons Italian seasoning
1 teaspoon salt (reduce if not using low sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (adjust to taste)
3 cups low sodium chicken broth (use 4 cups for a thinner soup)
2 boneless skinless chicken breasts (about 300 grams)
¼ cup sun-dried tomatoes, chopped (optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams)
1 cup half and half or cream (for a richer soup)
2 tablespoons corn starch
1 cup fresh spinach, roughly chopped
Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish as desired

Instructions

Heat a large Dutch oven or soup pot over medium heat and melt the butter. Add chopped onions and cook until they start to brown.
Stir in minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for about a minute until fragrant.
Pour in the chicken broth and mix well. Then add the whole chicken breasts and sun-dried tomatoes (if using).
Bring the soup to a gentle simmer, cover, and reduce the heat to medium-low. Allow it to cook for 12-15 minutes or until the chicken is fully cooked (internal temperature of at least 165°F), stirring occasionally.
While the soup simmers, cook the pasta separately in boiling salted water until al dente according to package instructions.
Once the chicken is cooked, remove it from the soup and shred it using two forks.
In a small bowl, whisk together the half and half (or cream) with corn starch until smooth.
Stir the shredded chicken, cooked pasta, cream mixture, and chopped spinach into the pot. Allow the soup to heat through, stirring occasionally, until it reaches your desired consistency.
Serve hot, garnished with a dollop of ricotta cheese, grated Parmesan, or shredded mozzarella, if desired.

Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Servings: 4

Notes

Serving Tips:

Garnish each serving of White Lasagna Soup with a sprinkle of freshly grated Parmesan cheese, a dollop of ricotta cheese, or a handful of shredded mozzarella for added creaminess and flavor.
Serve the soup alongside warm, crusty bread or garlic breadsticks for dipping and sopping up every last drop of the delicious broth.
For a refreshing contrast, pair the soup with a crisp green salad dressed with a light vinaigrette, or with a side of roasted vegetables for extra nutrition and texture.
Present the soup in individual bowls garnished with a fresh sprig of basil or parsley for a beautiful finishing touch before serving.

Storage Tips:

Allow any leftover soup to cool completely at room temperature before transferring it to an airtight container.
Store the soup in the refrigerator for up to 3-4 days, ensuring it is tightly sealed to maintain freshness.
When ready to enjoy again, gently reheat the soup on the stovetop over medium heat, stirring occasionally until heated through.
If you prefer to freeze the soup for longer storage, ladle it into freezer-safe containers, leaving some space at the top for expansion. The soup can be stored in the freezer for up to 2-3 months.
To thaw frozen soup, transfer it to the refrigerator overnight. Reheat gently on the stovetop or in the microwave until warmed to your liking, adding a splash of broth or cream if needed to adjust the consistency.