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Best Chicken Lasagna Soup Recipe

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★★★★★

4.7 from 79 reviews

This Best Chicken Lasagna Soup combines all the comforting flavors of classic chicken lasagna in a creamy, hearty soup form. Featuring tender chunks of chicken, sun-dried tomatoes, pasta, and a creamy broth thickened with half-and-half and cornstarch, this soup is finished with fresh spinach and a trio of cheeses for a rich and satisfying meal perfect for any season.

Ingredients

Scale

For the soup:

  • 2.5 tbsp unsalted butter (Kerrygold recommended)
  • 1 onion, finely diced into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 2.5 tsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red chili flakes
  • 4 cups chicken broth (Swanson Less Sodium recommended)
  • 1 lb chicken, cut into 1-inch bite-sized chunks
  • 1/4 cup sun-dried tomatoes, oil-packed, julienned
  • 2 cups pasta (such as small shells or elbow macaroni)
  • 1 cup half-and-half
  • 2 tbsp cornstarch
  • 1 cup fresh spinach
  • 1/4 tsp smoked paprika

For the cheese garnish:

  • Ricotta cheese (for a creamy dollop on each serving)
  • Parmesan cheese, freshly grated
  • Mozzarella cheese (preferably Galbani whole milk mozzarella), shredded

Instructions

  1. Build the Aromatic Base: Melt 2.5 tablespoons of butter in a large pot over medium heat. Once foaming, add the finely diced onion and cook for 3-4 minutes until it begins to brown and soften, developing a deeper flavor. Add the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Stir constantly for about 1 minute until fragrant. This forms the flavor foundation for your soup.
  2. Simmer the Chicken and Build the Broth: Pour in 4 cups of chicken broth followed by the raw chicken chunks and sun-dried tomatoes. Bring the mixture to a simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F. The sun-dried tomatoes will soften and impart concentrated flavor to the broth.
  3. Cook the Pasta Separately: While the chicken simmers, bring a separate pot of salted water to a boil. Add 2 cups of pasta and cook according to package instructions until al dente. Drain the pasta and set aside to prevent it from absorbing too much broth and becoming mushy, ensuring balanced soup texture.
  4. Shred the Chicken and Create the Cream Base: Remove the cooked chicken from the pot with a slotted spoon and set aside to cool slightly. In a small bowl, whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch until the mixture is completely smooth with no lumps. This slurry will thicken the soup to a luscious, creamy consistency.
  5. Thicken and Finish the Soup: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to prevent lumps. Continue cooking for 1-2 minutes until the soup thickens slightly. Stir in 1/4 teaspoon smoked paprika, the shredded chicken, cooked pasta, and 1 cup fresh spinach. Cook for another 1-2 minutes until the spinach wilts slightly.
  6. Serve with Creamy Cheese Garnish: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding cheese at the end rather than stirring it in creates creamy pockets of melted cheese with a pleasant contrast in texture to the hot soup, evoking the feel of traditional lasagna.

Notes

  • Cooking the pasta separately prevents it from soaking up too much broth and becoming mushy.
  • Use a slotted spoon to remove chicken to keep the broth clear and allow for shredding.
  • The cornstarch slurry is key for thickening the soup without making it heavy.
  • Add cheeses as a garnish rather than melting them into the soup for texture contrast.
  • Sun-dried tomatoes add depth of flavor but can be adjusted to taste or omitted.
  • Ensure chicken is fully cooked to 165°F for food safety.

Keywords: Chicken lasagna soup, creamy chicken soup, Italian soup, comfort food, lasagna flavors, creamy pasta soup

Find it online: https://cookwithyana.com/best-chicken-lasagna-soup-recipe/