Description
This creamy, cheesy White Lasagna Soup is a comforting one-pot meal packed with tender chicken, short pasta, spinach, and savory herbs, ready in just 30 minutes.
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- Salt and black pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 6 cups low sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- 1/2 cup sun-dried tomatoes, chopped (optional but recommended)
- 8 oz short pasta or broken lasagna noodles
- 1 cup half and half or heavy cream
- 1 tbsp cornstarch
- 2 cups fresh spinach
- Ricotta cheese, for topping
- Grated Parmesan cheese, for topping
- Shredded mozzarella cheese, for topping
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until soft and slightly browned.
- Add garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Sauté for 1 minute.
- Pour in chicken broth, add chicken breasts and sun-dried tomatoes. Simmer covered for 12–15 minutes until chicken is cooked.
- While the chicken cooks, boil pasta in a separate pot to al dente. Drain and set aside.
- Remove chicken, shred with forks, and return to the soup.
- Whisk together cream and cornstarch in a small bowl, then stir into the soup.
- Add cooked pasta and spinach. Simmer a few minutes until spinach wilts and soup thickens slightly.
- Ladle into bowls and top with ricotta, Parmesan, or mozzarella as desired.
Notes
- Use rotisserie chicken to save time—add it with the pasta and cream.
- Swap the chicken for mushrooms or beans to make it vegetarian.
- Use coconut or almond milk and nutritional yeast for a dairy-free version.
- Sun-dried tomatoes add depth but can be substituted or omitted.