Description
Creamy and comforting White Lasagna Soup featuring tender shredded chicken, spinach, sun-dried tomatoes, and broken pasta simmered in a flavorful broth enriched with half-and-half, topped with ricotta, Parmesan, and mozzarella cheeses for a delicious twist on classic lasagna flavors.
Ingredients
Scale
Savouy 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
Broth and Protein
- 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 Garnish
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese for garnish
- Parmesan cheese for garnish
- Shredded mozzarella cheese for garnish
Instructions
- Prepare Flavor Base: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion starts to brown, about 3 to 4 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute to release the flavors without burning the garlic.
- Add Broth and Chicken: Pour in the low-sodium chicken broth, then add the whole boneless skinless chicken breasts along with the chopped sun-dried tomatoes. Increase the heat to medium-high and bring to a simmer.
- Simmer Chicken: Once simmering, cover the pot and reduce heat to medium-low. Let cook for 12 to 15 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Cook Pasta: While the soup simmers, bring a large pot of salted water to a boil and cook the dry short pasta or broken lasagna noodles according to package instructions. Drain and set aside.
- Shred Chicken: Carefully remove the chicken breasts from the soup and shred them using two forks.
- Thicken 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, stirring frequently, until the broth thickens slightly.
- Combine Ingredients: Return the shredded chicken to the pot along with the drained pasta and roughly chopped fresh spinach. Stir gently to combine and heat through until the spinach wilts.
- Season and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses to mimic classic lasagna flavors.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and replace chicken with tofu or mushrooms.
- Use gluten-free pasta if a gluten-free version is desired.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Half-and-half can be substituted with whole milk or cream depending on desired richness.
- If you prefer the pasta directly in the soup, cook it separately and add just before serving to avoid overcooking and mushiness.
