If you’re a fan of creamy soups and love lasagna, this White Chicken Lasagna Soup is the ultimate dish to satisfy your cravings. It’s a perfect fusion of classic lasagna flavors in a rich, comforting soup form. Packed with tender shredded chicken, cheesy goodness, and nutritious veggies, this soup is hearty and incredibly easy to make. Plus, it’s ready in just 40 minutes!
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Why You’ll Love White Chicken Lasagna Soup
White Chicken Lasagna Soup combines the deliciousness of lasagna with the warmth and comfort of a cozy bowl of soup. This dish is everything you love about lasagna – creamy sauce, gooey cheese, and tender chicken – but in a more soup-friendly form. With a rich broth, pasta, and a sprinkle of cheese on top, it’s the perfect meal for any season. Whether you’re looking for a quick dinner on a busy weeknight or a weekend comfort food fix, this soup is sure to be a hit.
Ingredients for White Chicken Lasagna Soup
To make this delicious soup, you’ll need a few basic ingredients. Each one plays an important role in building the deep, rich flavors.
- Butter: Unsalted butter creates a rich base for sautéing aromatics.
- Onion and Garlic: These ingredients are sautéed in butter to provide the perfect flavor foundation for the soup.
- Seasonings: Italian seasoning, salt, black pepper, and red pepper flakes add depth and warmth. Adjust the red pepper flakes for more heat.
- Chicken Broth: Use low-sodium chicken broth for a balanced flavor. This will help prevent the soup from becoming too salty.
- Chicken Breast: Boneless, skinless chicken breasts are cooked right in the soup, adding tenderness and flavor. You can also use leftover shredded chicken for convenience.
- Sun-dried Tomatoes: Optional, but they add a nice tangy, umami flavor that enhances the soup.
- Pasta: Small pasta shapes, like Mafalda Corta, are ideal for this soup. You can use other small pasta varieties, such as rotini or fusilli.
- Half-and-Half or Cream and Cornstarch: This slurry helps create a creamy texture without being overly thick. The higher the fat content in the cream, the richer the soup will be.
- Spinach: Fresh spinach is added for a healthy green boost and a nice color contrast.
- Cheese: A mixture of ricotta, Parmesan, and mozzarella cheeses brings a creamy, cheesy finish to this comforting soup.
How to Make White Chicken Lasagna Soup
This soup is quick to prepare, with only 10 minutes of hands-on time! Here’s how to make it:
- Sauté aromatics and seasonings: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until it becomes slightly browned, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for another minute to release the flavors.
- Add chicken and cook: Pour in the chicken broth and add the uncooked chicken breasts along with the sun-dried tomatoes. Bring the mixture to a simmer, cover, and cook for 12-15 minutes until the chicken is fully cooked through (165°F internal temperature).
- Cook the pasta: While the chicken is simmering, cook your pasta according to the package instructions. If you prefer to cook the pasta directly in the soup, add more chicken broth (about ½ cup extra) and add the pasta once the chicken is shredded.
- Shred the chicken: Once the chicken is done, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Thicken the soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir the mixture into the soup and cook for another 1-2 minutes until the soup thickens slightly.
- Finish and serve: Add the cooked pasta and fresh spinach to the soup. Stir everything together and let it cook for a few more minutes until heated through. Taste and adjust seasoning if necessary. Serve topped with ricotta, Parmesan, and shredded mozzarella cheese.
Tips & Tricks for the Best White Chicken Lasagna Soup
- Adjusting Thickness: If the soup is too thin, you can simmer it longer to reduce the liquid or add more slurry (half-and-half and cornstarch mixture) to thicken it.
- Make it Spicy: For a spicier kick, increase the amount of red pepper flakes or add cayenne pepper.
- Using Leftovers: If you have leftover cooked chicken, simply stir it in towards the end of the cooking process to save time.
Pairing Ideas and Variations
White Chicken Lasagna Soup is versatile and can be paired with various sides. Here are a few suggestions:
- Serve with crusty bread or garlic bread: This soup is perfect for dipping, so some fresh, warm bread will complement the creamy broth.
- Salad on the side: A fresh, light salad will balance the richness of the soup. Consider arugula, spinach, or a simple Caesar salad.
- Make it Gluten-Free: Substitute regular pasta with gluten-free pasta or rice to make this soup gluten-free.
- Vegetarian Version: For a vegetarian twist, swap out the chicken for mushrooms or extra vegetables, and use vegetable broth instead of chicken broth.
Conclusion
White Chicken Lasagna Soup is the ultimate comfort food, offering all the delicious flavors of lasagna in a warm and creamy soup. Perfect for chilly nights or busy weeknights, this soup is not only easy to make but also packed with satisfying ingredients like tender chicken, cheesy goodness, and nourishing spinach. Whether you’re cooking for your family or preparing a cozy meal for yourself, this soup will quickly become a go-to favorite in your recipe collection. With just 40 minutes of cooking time, you can enjoy a hearty and delicious meal in no time!
FAQs
Can I make White Chicken Lasagna Soup ahead of time?
Yes, you can make this soup ahead of time! Store it in the fridge for up to 3-4 days. The flavors will deepen as it sits. For best results, store the pasta separately and add it when reheating, so it doesn’t become soggy.
Can I use cooked chicken instead of raw?
Absolutely! If you have leftover cooked chicken, simply shred it and add it to the soup towards the end of the cooking process. This will save you time and still give you that tender chicken flavor.
Can I make White Chicken Lasagna Soup in the slow cooker?
Yes, this recipe can be adapted for a slow cooker. Simply add all ingredients (except pasta and cream) to the slow cooker and cook on low for 4-5 hours. Add the pasta and cream in the last 15 minutes of cooking.
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White Chicken Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Canadian
- Diet: Low Calorie
Description
White Chicken Lasagna Soup is a comforting, creamy dish that combines the rich flavors of lasagna in a warm soup form. With tender chicken, pasta, spinach, and cheese, it’s a cozy, hearty meal that’s ready in just 40 minutes.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 3 cups low-sodium chicken broth
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 2 cups dry, small pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
- Ricotta cheese, Parmesan cheese, and shredded mozzarella for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it starts to brown. Add the minced garlic, Italian seasoning, salt, pepper, and crushed red pepper flakes. Cook for 1 minute to release the flavors.
- Pour in the chicken broth and add the uncooked chicken breasts and sun-dried tomatoes (if using). Increase the heat to medium-high, bringing it to a simmer. Cover and reduce heat to medium-low. Cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F.
- Meanwhile, cook the pasta in a separate pot according to the package directions. Drain and set aside. You can also cook the pasta directly in the soup, but you may need to add more chicken broth for extra liquid.
- Remove the chicken from the soup and shred it with two forks. Set it aside.
- In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the soup and cook for 1-2 minutes until the soup thickens slightly.
- Return the shredded chicken to the soup. Add the cooked pasta and fresh spinach. Stir until the spinach wilts and everything is well combined. Taste and adjust seasoning as necessary.
- Serve the soup in bowls, topping with ricotta, Parmesan, and mozzarella cheeses as desired. Enjoy!
Notes
- If you prefer more heat, increase the amount of crushed red pepper flakes or add cayenne pepper to taste.
- This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days.
- For a gluten-free version, swap out the regular pasta for gluten-free pasta.
- If you have leftover chicken, you can add it towards the end of cooking to save time.
- If you like a thicker soup, simmer it longer or add extra cornstarch slurry to achieve the desired consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 459
- Sugar: 6g
- Sodium: 755mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 74mg
