Description
A comforting and creamy White Lasagna Soup featuring tender chicken, sun-dried tomatoes, spinach, and a blend of cheeses, perfect for a hearty main course on chilly days.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red chili flakes
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts, about 1 lb
- ¼ cup sun-dried tomatoes, chopped
Pasta
- 2 cups dry short pasta or broken lasagna noodles
Thickening and Garnish
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese for garnish
- Parmesan cheese for garnish
- Shredded mozzarella cheese for garnish
Instructions
- Melt Butter and Cook Onion: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring frequently, until it just begins to brown, about 3 to 4 minutes.
- Add Garlic and Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for 1 minute until fragrant.
- Add Broth, Chicken, and Tomatoes: Pour in the low-sodium chicken broth. Add the uncooked chicken breasts and chopped sun-dried tomatoes to the pot.
- Simmer Chicken: Increase heat to medium-high and bring the soup to a simmer. Cover the pot, then reduce to medium-low heat and cook for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
- Cook Pasta Separately: While the chicken cooks, boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside.
- Shred Chicken: Remove the cooked chicken breasts from the soup and shred them using two forks.
- Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup pot and cook for 1 to 2 minutes until slightly thickened.
- Combine Ingredients: Return the shredded chicken, cooked pasta, and roughly chopped spinach to the pot. Stir well and heat through.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt or pepper as needed. Serve hot, topped with ricotta, Parmesan, and shredded mozzarella cheeses as desired.
Notes
- You can substitute chicken with turkey breast for a leaner option.
- If you prefer a vegetarian version, replace chicken broth with vegetable broth and omit the chicken, adding extra vegetables instead.
- Use gluten-free pasta to make this dish gluten-free.
- To save time, use pre-cooked rotisserie chicken and add it at the end with the pasta and spinach.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the half-and-half.
- Adding a pinch of nutmeg to the half-and-half mixture can enhance flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
