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
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
- 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.
