Description
This Best Chicken Lasagna Soup is a comforting and hearty dish that combines all the delightful flavors of classic lasagna in a warm, satisfying soup form. Featuring tender chicken chunks, Italian herbs, sun-dried tomatoes, and plenty of cheeses, this recipe is perfect for cozy dinners and easy to prepare in under 35 minutes.
Ingredients
Soup Base
- 2.5 tbsp unsalted butter (such as Kerrygold)
- 1 onion, finely diced into 1/4-inch pieces
- 4 cloves garlic, minced
- 2.5 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red chili flakes
- 1/4 tsp smoked paprika
- 4 cups chicken broth (preferably less sodium, such as Swanson)
Main Ingredients
- 1 lb chicken, cut into 1-inch bite-sized chunks
- 1/4 cup sun-dried tomatoes, oil-packed and julienne cut
- 2 cups pasta (small shapes like elbow or shells recommended)
- 1 cup spinach
Dairy and Thickening
- 1 cup half-and-half
- 2 tbsp cornstarch
- Ricotta cheese, for garnish
- Parmesan cheese, for garnish
- 1 cup mozzarella cheese (preferably whole milk mozzarella, such as Galbani)
Instructions
- Sauté Aromatics: In a large pot, melt the 2.5 tablespoons of butter over medium heat. Add the finely diced onion and cook until it becomes translucent and soft, about 4-5 minutes. Then add the minced garlic and cook for another 1 minute until fragrant.
- Add Seasonings: Stir in the Italian seasoning, salt, pepper, red chili flakes, and smoked paprika. Cook for 1 minute to toast the spices and release their aroma.
- Cook Chicken: Add the bite-sized chicken pieces to the pot and sauté until they are lightly browned on all sides but not necessarily cooked through, about 4-5 minutes.
- Add Broth and Tomatoes: Pour in the 4 cups of chicken broth and add the sun-dried tomatoes. Bring the mixture to a boil.
- Cook Pasta: Once boiling, add the pasta and cook according to package instructions until al dente, typically about 8-10 minutes.
- Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Slowly stir this mixture into the soup to thicken it, stirring constantly. Allow the soup to simmer for 3-5 minutes until it thickens slightly.
- Add Spinach and Cheese: Stir in the fresh spinach and mozzarella cheese, allowing the cheese to melt and the spinach to wilt.
- Serve: Ladle the soup into bowls and top with a generous dollop of ricotta cheese and a sprinkle of Parmesan cheese for added creaminess and flavor.
Notes
- Use small pasta shapes that hold up well in soup, like elbow macaroni or small shells.
- If sun-dried tomatoes are not oil-packed, rehydrate them in warm water before adding.
- Adjust chili flakes to your spice preference or omit for a milder soup.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
- For a thicker soup, increase cornstarch to 3 tablespoons.
