Description
This creamy White Lasagna Soup is a cozy twist on a classic comfort dish, blending tender chicken, spinach, mini pasta, and a rich, cheesy broth. It’s the perfect quick and healthy meal for beginner cooks looking for an easy sheet pan dinner alternative.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes (optional, adjust for heat)
- 3 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts (about 300 grams)
- ¼ cup sun-dried tomatoes, chopped (optional)
- 2 cups short dry pasta (Mafalda Corta, bow-tie, or rotini)
- 1 cup half-and-half or heavy cream
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
- Ricotta, Parmesan, or shredded mozzarella cheese for topping
Instructions
- Sauté the Aromatics: Melt the butter in a large soup pot over medium heat. Add the chopped onion and cook until it becomes soft and slightly golden. Stir in the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes and cook until fragrant, about one minute.
- Simmer the Chicken: Pour in the chicken broth and stir well to combine. Add the uncooked chicken breasts and chopped sun-dried tomatoes, then cover the pot and let it simmer on medium-low heat for 12 to 15 minutes, or until the chicken is fully cooked. You’ll know it’s done when the internal temperature reaches 165°F and the meat shreds easily with a fork.
- Cook the Pasta: While the chicken simmers, bring a separate pot of salted water to a boil and cook the pasta until just al dente according to package directions. Drain and set aside.
- Shred and Return Chicken: Once the chicken is cooked, remove it from the pot and shred it using two forks. Whisk together the half-and-half and cornstarch in a small bowl until smooth and lump-free.
- Finish the Soup: Return the shredded chicken to the pot. Stir in the cream mixture, cooked pasta, and chopped spinach. Simmer gently for 3 to 5 minutes until the soup is hot and slightly thickened. Taste and adjust the seasoning as needed.
- Serve and Garnish: Ladle into bowls and top with a generous spoonful of ricotta, a sprinkle of Parmesan, or shredded mozzarella. Serve hot with your favorite bread or salad.
Notes
- This soup will thicken as it sits. Add a splash of broth or milk when reheating. For a richer flavor, use heavy cream instead of half-and-half. You can skip the sun-dried tomatoes if you prefer a more classic white lasagna flavor. For a vegetarian version, use vegetable broth and omit the chicken, adding white beans for protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 399 grams
- Calories: 459
- Sugar: 6g
- Sodium: 755mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 74mg