Introduction

This Best Chicken Lasagna Soup combines all the comforting flavors of traditional lasagna in a warm, hearty soup. It’s creamy, packed with tender chicken, pasta, and a rich blend of Italian seasonings—perfect for a cozy meal any time of year.

Best Chicken Lasagna Soup Recipe - Recipe Image

Ingredients

2.5 tbsp butter (preferably unsalted)
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
1 lb chicken, cut into 1-inch bite-sized chunks
1/4 cup sun-dried tomatoes, oil-packed and julienne cut
2 cups pasta
1 cup half-and-half
2 tbsp cornstarch
1 cup spinach
1/4 tsp smoked paprika
Ricotta cheese, for garnish
Parmesan cheese, for garnish
Mozzarella cheese, shredded, for garnish

Instructions

Step 1: Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until it starts to soften and brown slightly. Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for about 1 minute until fragrant.
Step 2: 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 and the tomatoes have softened.
Step 3: While the chicken simmers, cook the pasta separately in a pot of salted boiling water according to package directions until al dente. Drain and set aside to prevent it from becoming mushy in the soup.
Step 4: Remove the chicken from the pot with a slotted spoon and let it cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth and lump-free.
Step 5: Slowly whisk the half-and-half mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until the soup thickens slightly. Add the smoked paprika, then stir in the shredded chicken, cooked pasta, and spinach. Cook for another 1-2 minutes until the spinach wilts.
Step 6: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. The cheese creates creamy pockets and adds a delightful texture contrast.

Tips & Variations

Use oil-packed sun-dried tomatoes for the best texture and rich flavor. If unavailable, dry-packed can be rehydrated in warm water before using.
Try substituting spinach with kale or Swiss chard for a different leafy green option.
To make it spicier, increase the amount of red chili flakes or add a pinch of cayenne pepper.
For a dairy-free version, substitute half-and-half with coconut milk or another plant-based cream alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Avoid overheating to prevent the dairy from separating. This soup is best enjoyed fresh, but the flavors will deepen after a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken instead of raw chicken?

Yes, you can add shredded pre-cooked chicken after step 5 instead of cooking raw chicken in the broth. This will reduce cooking time but may result in a slightly less flavorful broth.

What type of pasta works best in this soup?

Short pasta shapes like rotini, small shells, or ditalini work well because they hold the broth nicely without becoming mushy. Avoid long pasta like spaghetti, which can be harder to eat in a soup.