Description
A cozy and hearty White Lasagna Soup featuring tender chicken, sun-dried tomatoes, spinach, and broken lasagna noodles, enriched with a creamy half-and-half broth and topped with a blend of ricotta, Parmesan, and mozzarella cheeses.
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
- ⅛ teaspoon red chili flakes
- 3 cups low-sodium chicken broth
Proteins and Additions
- 2 boneless skinless chicken breasts (about 1 lb)
- ¼ cup sun-dried tomatoes (chopped)
Pasta and Vegetables
- 2 cups dry, short pasta or broken lasagna noodles
- 1 cup fresh spinach (roughly chopped)
Dairy and Thickeners
- 1 cup half-and-half
- 2 tablespoons cornstarch
- Ricotta cheese for garnish
- Parmesan cheese for garnish
- Shredded mozzarella cheese for garnish
Instructions
- Melt Butter and Cook Onions: 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 begins to brown and soften, 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 until fragrant, taking care not to burn the garlic.
- Add Broth, Chicken, and Sun-Dried Tomatoes: Pour in the low-sodium chicken broth. Add the boneless skinless chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer Chicken: Increase heat to medium-high and bring the soup to a simmer. Cover the pot, reduce heat to medium-low, and cook the chicken for 12 to 15 minutes until fully cooked (an internal temperature of 165°F is recommended).
- Cook Pasta Separately: In a separate large pot of boiling, salted water, cook the dry pasta or broken lasagna noodles according to package directions until al dente. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- Thicken the Soup Base: 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 broth thickens slightly.
- Combine and Heat Through: Return the shredded chicken, cooked pasta, and chopped spinach to the soup pot. Stir to combine and heat through until the spinach is wilted and everything is hot.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper if needed. Serve hot with generous spoonfuls of ricotta, Parmesan, and shredded mozzarella cheeses as garnish.
Notes
- Storage: Store leftover soup and cooked pasta separately in airtight containers in the refrigerator for 3 to 4 days to prevent noodles from becoming soggy.
- Reheating: Reheat soup on the stove over low heat or in the microwave until warmed through; add pasta after reheating if stored separately.
- Cheese Options: Use fresh or pre-grated cheeses for convenience; substitute with dairy-free cheese to make it lactose-free.
- Chicken Substitute: Chicken thighs can be used instead of breasts for a richer flavor; adjust cooking time accordingly.
- Pasta Alternatives: Gluten-free or whole wheat noodles can be used to accommodate dietary preferences.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
