Description
This Best Chicken Lasagna Soup is a hearty, comforting dish that combines the rich flavors of lasagna in a warm, creamy soup. Packed with tender chicken, aromatic Italian seasonings, sun-dried tomatoes, and three cheesy varieties, this soup offers all the taste of traditional lasagna in an easy-to-make bowl. Perfect for cozy dinners and quick weeknight meals.
Ingredients
Main Ingredients
- 2.5 tbsp butter (preferably Kerrygold unsalted butter)
- 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
- 4 cups chicken broth (Swanson Less Sodium recommended)
- 1 lb chicken, cut into 1-inch bite-sized chunks
- 1/4 cup sun-dried tomatoes, oil-packed and julienne cut
- 2 cups pasta
Dairy and Thickening
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1 cup spinach
- 1/4 tsp smoked paprika
- Ricotta cheese, for serving
- Parmesan cheese, for garnish
- 1 cup mozzarella cheese (Galbani whole milk mozzarella preferred)
Instructions
- Prepare Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely diced onion and cook until translucent and fragrant, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute to release the flavors.
- Add Seasonings: Sprinkle in the Italian seasoning, salt, black pepper, and red chili flakes. Stir well to coat the onions and garlic evenly with the spices.
- Incorporate Broth and Chicken: Pour in the chicken broth and bring the mixture to a gentle boil. Add the bite-sized chicken chunks and let them simmer until cooked through, approximately 10 minutes.
- Add Sun-Dried Tomatoes and Pasta: Stir in the sun-dried tomatoes and pasta. Continue cooking, stirring occasionally, until the pasta is tender, which should take about 8-10 minutes depending on pasta type.
- Thicken the Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Slowly pour this mixture into the pot while stirring continuously. Cook for another 3-5 minutes until the soup thickens slightly.
- Finish with Greens and Spices: Add the spinach and smoked paprika. Stir until the spinach wilts and incorporate fully into the soup.
- Add Cheese: Stir in the mozzarella cheese until melted and well combined, giving the soup a creamy, cheesy texture.
- Serve: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese and a sprinkle of Parmesan cheese for extra richness and authentic lasagna flavor.
Notes
- Use oil-packed sun-dried tomatoes for better texture and flavor. If using dry-packed, rehydrate them in warm water before adding.
- Adjust salt and chili flakes to taste depending on your preference for spice.
- For gluten-free, substitute the pasta with gluten-free pasta or use spiralized zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- For a lighter version, use milk instead of half-and-half and reduce the amount of cheese.
