why make this recipe
This soup is warm, quick, and full of flavor. You can finish it in about 40 minutes. It tastes like lasagna but feels lighter. It uses simple pantry items and fresh spinach for color and nutrition.
introduction
This Delicious White Chicken Lasagna Soup Recipe Ready in 40 Minutes blends creamy broth, tender chicken, and pasta. It fills the house with a nice smell and makes a great weeknight meal. If you like easy cozy treats, you might also enjoy this pumpkin desserts collection for dessert after dinner.
how to make Delicious White Chicken Lasagna Soup Recipe Ready in 40 Minutes
Follow these main steps so the soup turns out rich and quick:
- Cook the onion in butter until it starts to brown.
- Add garlic and seasonings and cook for a minute.
- Pour in chicken broth, add raw chicken and sun-dried tomatoes, and simmer until the chicken is done.
- Cook the pasta in a separate pot.
- Shred the cooked chicken and return it to the soup.
- Mix half-and-half with cornstarch and stir into the soup to thicken slightly.
- Add cooked pasta and spinach, heat through, and serve with cheeses.
Ingredients :
- 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)
- 2 cups dry short pasta (or broken lasagna noodles)
- 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)
Directions :
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
- Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
- Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
- Remove the chicken from the soup and shred with two forks.
- In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
- Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
- Taste and adjust seasonings if desired. Serve with cheese, as desired.
how to serve Delicious White Chicken Lasagna Soup Recipe Ready in 40 Minutes
Ladle the soup into bowls. Add a spoon of ricotta, grate parmesan, and sprinkle shredded mozzarella. Serve with crusty bread or garlic bread. A simple green salad pairs well.
how to store Delicious White Chicken Lasagna Soup Recipe Ready in 40 Minutes
Cool the soup to room temperature. Put it in airtight containers. Refrigerate up to 3 days. For longer storage, freeze up to 2 months. Thaw in the fridge overnight and reheat gently on the stove. If the soup thickens too much, add a splash of broth or water when reheating.
tips to make Delicious White Chicken Lasagna Soup Recipe Ready in 40 Minutes
- Use rotisserie chicken to cut time: add shredded cooked chicken instead of cooking raw breasts.
- Cook pasta separately to avoid it soaking up all the broth.
- Chop sun-dried tomatoes small so they blend into the soup.
- For a richer soup, use whole milk instead of half-and-half or add a bit more butter.
- Try this easy slow-cooker comfort idea for another family meal: garlic parmesan crockpot chicken and potatoes.
variation (if any)
- Add mushrooms for earthier flavor.
- Swap spinach for kale or arugula.
- Use cooked turkey or shredded ham instead of chicken.
- Stir in a little lemon zest for brightness.
FAQs
Q: Can I use frozen chicken breasts?
A: Yes. Thaw them first or add extra cooking time until cooked through.
Q: Can I make this dairy-free?
A: Use a dairy-free cream substitute and omit the cheeses for toppings.
Q: Will the pasta soak up the broth if left in the soup?
A: Yes. Store pasta separately if you plan to keep the soup more than a day.
Q: Can I make this in a slow cooker?
A: You can, but cook the pasta separately and stir it in just before serving.
Q: How spicy is this soup?
A: It is mild. The red chili flakes add a small kick. Adjust to taste.
Conclusion
For a video-style demo of a similar dish, see White Lasagna Soup – [VIDEO] The Recipe Rebel. For more soup ideas and seasonal picks, read It’s Soup Season: My Top 10 Fall Soups – by Cailee Fischer.
White Chicken Lasagna Soup
Ingredients
Method
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.
- Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.
- Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.
- Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through.
- Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.
- Remove the chicken from the soup and shred with two forks.
- In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.
- Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.
- Taste and adjust seasonings if desired.
- Ladle the soup into bowls. Add a spoon of ricotta, grate parmesan, and sprinkle shredded mozzarella.
- Serve with crusty bread or garlic bread. A simple green salad pairs well.