Description
This Best Chicken Lasagna Soup captures all the comforting flavors of classic lasagna in a hearty, creamy soup form. Tender chunks of chicken simmered with sun-dried tomatoes, Italian seasonings, and pasta are combined with a rich, thickened broth and finished with a medley of cheeses for an indulgent, satisfying meal perfect for any day.
Ingredients
For the Soup:
- 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 onion (finely diced into 1/4-inch pieces)
- 4 cloves garlic (minced)
- 2.5 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red chili flakes
- 4 cups chicken broth (I use Swanson Less Sodium broth)
- 1 lb chicken (cut into 1-inch bite-sized chunks)
- 1/4 cup sun-dried tomatoes (oil-packed, julienne cut for best texture)
- 2 cups pasta
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1 cup spinach
- 1/4 tsp smoked paprika
For the Cheese Garnish:
- ricotta cheese (adds a nice creamy dollop to the finished bowl)
- parmesan cheese
- mozzarella cheese (I prefer Galbani whole milk mozzarella)
Instructions
- Prepare Aromatics: Melt butter in a large pot over medium heat. Once foaming, add the diced onion and cook for 3-4 minutes until it begins to brown and soften, which develops deeper flavor. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant. This aromatics foundation will infuse the entire soup with layered, complex flavor.
- Simmer Chicken and Broth: Pour in the chicken broth, then add the raw chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F. Letting the sun-dried tomatoes soften during this time adds incredible depth without overpowering the dish.
- Cook Pasta Separately: While the chicken simmers, bring a separate pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside. Cooking pasta separately prevents it from absorbing too much broth and becoming mushy, keeping the soup’s texture perfectly balanced.
- Prepare Thickening Mixture: Once the chicken is cooked through, remove it from the pot with a slotted spoon and set aside to cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until completely smooth with no lumps. This slurry will thicken the soup and create a luxurious, creamy texture without heaviness.
- Thicken Soup and Combine: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until the soup thickens slightly. Add the smoked paprika for subtle smokiness, then stir in the shredded chicken, cooked pasta, and spinach. Cook for another 1-2 minutes just until the spinach wilts slightly.
- Serve with Cheese Garnish: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end rather than stirring it in keeps it from melting completely, creating creamy pockets and a lovely textural contrast.
Notes
- Cooking pasta separately ensures it stays al dente and avoids turning mushy in the soup.
- Use oil-packed sun-dried tomatoes julienned for best texture and flavor infusion.
- The cornstarch slurry thickens the soup without making it too heavy or creamy.
- Adding cheese as a garnish rather than melting it into the soup creates a pleasant contrast and more authentic lasagna flavor experience.
- Monitor chicken’s internal temperature to ensure it’s safely cooked to 165°F.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
