Description

Indulge in the creamy comfort of White Lasagna Soup, a rich and hearty dish featuring tender chicken, pasta, fresh spinach, and a velvety broth. Perfect for cozy dinners, this one-pot soup is packed with Italian-inspired flavors and garnished with your favorite cheeses.

Ingredients

Units Scale

2 tbsp unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
2 tsp Italian seasoning
1/4 tsp crushed red pepper flakes (optional)
1 tsp salt (reduce if not using low-sodium broth)
1/4 tsp black pepper
3 cups low-sodium chicken broth (or 4 cups for a thinner soup)
2 boneless, skinless chicken breasts (about 300g)
1/4 cup sun-dried tomatoes, chopped (optional)
2 cups short pasta or broken lasagna noodles
1 cup fresh spinach, roughly chopped
1 cup half-and-half or cream
2 tbsp cornstarch
Garnishes: Ricotta, shredded mozzarella, or Parmesan cheese

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Instructions

Sauté the Aromatics:
- Melt butter in a large soup pot over medium heat.
- Add onion and sauté until golden. Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for about 1 minute until fragrant.
Build the Soup Base:
- Pour in chicken broth, scraping the bottom of the pot to incorporate flavors.
- Add chicken breasts and sun-dried tomatoes (if using).
Cook the Chicken:
- Bring the soup to a simmer. Cover and reduce heat to medium-low. Cook for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Cook the Pasta:
- In a separate pot, cook pasta in salted boiling water until al dente. Drain and set aside.
Shred and Finish:
- Remove chicken from the soup and shred it using two forks.
- Whisk cornstarch into cream and stir into the soup. Add shredded chicken, cooked pasta, and spinach. Heat until the soup thickens slightly and spinach wilts.
Serve and Garnish:
- Ladle soup into bowls. Top with ricotta, mozzarella, or Parmesan cheese for added flavor. Serve hot and enjoy!

Notes

Sauté the Aromatics:
- Melt butter in a large soup pot over medium heat.
- Add onion and sauté until golden. Stir in garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for about 1 minute until fragrant.
Build the Soup Base:
- Pour in chicken broth, scraping the bottom of the pot to incorporate flavors.
- Add chicken breasts and sun-dried tomatoes (if using).
Cook the Chicken:
- Bring the soup to a simmer. Cover and reduce heat to medium-low. Cook for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Cook the Pasta:
- In a separate pot, cook pasta in salted boiling water until al dente. Drain and set aside.
Shred and Finish:
- Remove chicken from the soup and shred it using two forks.
- Whisk cornstarch into cream and stir into the soup. Add shredded chicken, cooked pasta, and spinach. Heat until the soup thickens slightly and spinach wilts.
Serve and Garnish:
- Ladle soup into bowls. Top with ricotta, mozzarella, or Parmesan cheese for added flavor. Serve hot and enjoy!