If you’re craving all the comforting flavors of a classic lasagna without the fuss of layered baking, this Chicken Lasagna Soup Recipe is about to become your new best friend. Imagine rich, savory broth infused with sun-dried tomatoes and tender shredded chicken, tender pasta that soaks up every bit of flavor, and creamy cheeses melting beautifully with fresh spinach. It’s like your favorite Italian dinner in a cozy bowl, ready in just 40 minutes. Whether you’re warming up on a chilly evening or looking for a crowd-pleaser, this Chicken Lasagna Soup Recipe brings together everything you love about lasagna with effortless soup-eating joy.
Ingredients You’ll Need
The beauty of this Chicken Lasagna Soup Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, from building the depth of flavor to adding texture and pops of color that make this soup truly special.
- Unsalted butter: Provides a rich base to sauté onions and garlic, setting the flavor foundation.
- Medium onion, finely chopped: Adds sweetness and a mild pungency that balances the dish.
- Garlic cloves, minced: Gives that unmistakable aromatic punch that livens up the soup.
- Italian seasoning: A fragrant herb mix that brings classic Italian flair to the broth.
- Salt and pepper: Essential seasonings to enhance and balance the flavors.
- Red chili flakes: Just a hint of heat to keep things interesting without overpowering.
- Low-sodium chicken broth: The flavorful liquid base that ties all ingredients together beautifully.
- Boneless skinless chicken breasts: The hearty protein starring in this soup, cooked tender and shredded.
- Sun-dried tomatoes, chopped: Offer a concentrated burst of sweet tanginess, elevating the soup’s depth.
- Dry short pasta or broken lasagna noodles: Perfect for absorbing the rich broth while providing bite-sized comfort.
- Half-and-half: Adds creamy, silky texture to the soup for a luscious mouthfeel.
- Cornstarch: A thickening agent that helps create that perfect soup consistency.
- Fresh spinach, roughly chopped: Brings a tender earthiness and vibrant green color to brighten the dish.
- Ricotta cheese (for serving): Adds fluffy creaminess when dolloped on top right before enjoying.
- Parmesan cheese (for serving): Sharp and savory, it’s the ultimate finishing touch.
- Shredded mozzarella cheese (for serving): Melts beautifully to give a gooey, cheesy finish.
How to Make Chicken Lasagna Soup Recipe
Step 1: Heat the Butter and Sauté Aromatics
Start by melting that golden butter in a large Dutch oven or soup pot over medium heat. Toss in the finely chopped onion and cook, stirring often, until it just starts to turn that lovely shade of light brown. This step is key to layering in a subtle sweetness and aroma that serves as the soul of the soup.
Step 2: Add Garlic and Seasonings
Next up, stir in the minced garlic, Italian seasoning, salt, pepper, and a pinch of red chili flakes. Let everything cook together for about a minute so the garlic releases those irresistible fragrant oils—this is when your kitchen will start smelling incredibly inviting.
Step 3: Add Broth, Chicken, and Sun-Dried Tomatoes
Pour the chicken broth into the pot and then nestle the whole chicken breasts right in alongside the chopped sun-dried tomatoes. The tomatoes will add bursts of concentrated flavor that balance the creamy and savory elements that come later.
Step 4: Simmer the Soup
Bring your pot to a gentle simmer over medium-high heat, then cover and lower the heat just enough to keep things bubbling softly. Let the chicken cook through, which should take about 12 to 15 minutes. This slow simmer is when the flavors meld beautifully, creating that comforting base.
Step 5: Cook Pasta Separately
While the broth and chicken are working their magic, boil your pasta in a separate large pot with salted water. Cooking it separately ensures it doesn’t get mushy soaking in the broth. Drain it well and set aside so it’s ready when you’re ready to assemble.
Step 6: Shred Chicken
Once the chicken is cooked through, fish the breasts out and shred the meat with two forks into generous bite-sized pieces. This tender shredded chicken will bring hearty substance to every spoonful.
Step 7: Thicken the Soup
In a small bowl, whisk together the half-and-half and cornstarch until silky smooth. Stir this creamy mixture into the bubbling broth and cook for 1 to 2 minutes more, watching as the soup thickens to a luscious, velvety consistency that hugs every ingredient.
Step 8: Combine Everything
Now it’s time to bring it all together: add the shredded chicken, cooked pasta, and fresh chopped spinach into the pot. Stir gently until the spinach wilts and everything looks invitingly cohesive—locals say this is where the magic happens!
Step 9: Adjust Seasonings and Serve
Give the soup a final taste test and tweak the salt and pepper if needed. Scoop it into your favorite bowls and top each serving with generous dollops of ricotta cheese, grated Parmesan, and shredded mozzarella for that extra cheesy, creamy finish that everyone will love.
How to Serve Chicken Lasagna Soup Recipe
Garnishes
Fresh ricotta cheese is a wonderful garnish that melts slowly, adding a subtle tang and creaminess. Sprinkle shredded mozzarella and Parmesan on top for a mouthwatering cheese pull effect with every spoonful. A light drizzle of good olive oil or a sprinkle of fresh basil leaves can also add freshness and elevate the presentation.
Side Dishes
Serve this soup alongside crusty garlic bread or warm focaccia to soak up every bit of that cheesy broth. A simple mixed green salad with a tangy vinaigrette complements the richness of the soup perfectly, providing a refreshing contrast that rounds out the meal beautifully.
Creative Ways to Present
For a playful twist, ladle the soup into small oven-safe bowls, sprinkle cheese on top, and broil briefly for a golden bubbly crust, mimicking traditional baked lasagna textures. Or serve it family-style in a large pot at the center of the table with all the cheeses and garnishes nearby—everyone can customize their bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
Store leftover Chicken Lasagna Soup Recipe in airtight containers in the refrigerator for up to 3 days. To keep the pasta from becoming too soggy, you can store it separately and combine it when reheating.
Freezing
This soup freezes quite well and makes a fantastic quick meal later. Freeze in portions without the pasta to avoid mushiness. When ready to eat, thaw overnight in the fridge, then add freshly cooked pasta when reheating.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally until warmed through. Add cooked pasta and fresh spinach near the end so they stay perfectly tender. A splash of chicken broth or half-and-half can refresh the soup if it thickened too much in the fridge.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using pre-cooked rotisserie chicken speeds up the prep time wonderfully. Just shred it and add it in at the end with the cooked pasta and spinach.
What pasta works best for this soup?
Short pasta shapes that hold sauce well, like broken lasagna noodles, penne, or small shells, are ideal. Avoid very small pasta like orzo as it can get lost in the soup.
Can I make this recipe dairy-free?
Yes, substitute the half-and-half with coconut milk or a creamy plant-based milk, and use dairy-free cheese alternatives or skip the cheese toppings entirely for a delicious dairy-free version.
Is it possible to make this soup spicy?
Definitely! Increase the red chili flakes or add a splash of hot sauce to the broth to give the soup a nice kick without overwhelming the savory flavors.
How do I adjust the soup if it’s too thick?
Simply add more chicken broth or water in small increments while reheating until you reach your desired consistency. The soup should be thick but still spoonable and comforting.
Final Thoughts
Trust me, once you try this Chicken Lasagna Soup Recipe, you’ll wonder how you ever lived without it. It has the soul-warming flavors of Italian comfort food wrapped up in a quick, easy soup that’s perfect any night of the week. So grab your wooden spoon, dig into that creamy, cheesy goodness, and share the joy of this cozy dish with your loved ones. You’re going to want to make it again and again!
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Chicken Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This comforting Chicken Lasagna Soup captures all the flavors of classic lasagna in a hearty, creamy soup form. Featuring tender shredded chicken, sun-dried tomatoes, Italian seasonings, and a medley of cheeses, this delicious soup is easy to prepare and perfect for a cozy meal. Ready in just 40 minutes, it’s a fantastic way to enjoy the essence of lasagna without the fuss of layering noodles and sauce.
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
- â…› 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
Greens and Cheese for Serving
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese (for serving)
- Parmesan cheese (for serving)
- Shredded mozzarella cheese (for serving)
Instructions
- Heat the Butter and Sauté Aromatics: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the chopped onion and cook until it just starts to brown, stirring frequently, 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 to release the flavors.
- Add Broth, Chicken, and Sun-Dried Tomatoes: Pour in the chicken broth, then add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer the Soup: Bring the mixture to a simmer over medium-high heat. Cover the pot, reduce the heat to medium-low, and cook for 12 to 15 minutes, until the chicken is fully cooked and tender.
- Cook Pasta Separately: While the soup simmers, cook the pasta in a large pot of boiling, salted water according to package instructions. Drain and set aside to be added later.
- Shred Chicken: Remove the cooked 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 and cook for 1 to 2 minutes until the soup slightly thickens, creating a creamy texture.
- Combine Everything: Add the shredded chicken, cooked pasta, and roughly chopped spinach into the soup pot. Stir to combine and heat through until the spinach wilts, about 2 minutes.
- Adjust Seasonings and Serve: Taste the soup and adjust salt or pepper as desired. Serve hot, dolloping ricotta cheese on top and sprinkling with Parmesan and shredded mozzarella for added creaminess and a cheesy finish.
Notes
- Cooking the pasta separately prevents it from absorbing all the soup liquid and becoming mushy.
- You can substitute cooked rotisserie chicken for the raw chicken breasts to save time.
- For a dairy-free option, substitute half-and-half with coconut milk and omit the cheeses or use dairy-free alternatives.
- Sun-dried tomatoes add a concentrated flavor; if unavailable, you can omit or add a tablespoon of tomato paste for a similar effect.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent curdling.
