Best Chicken Lasagna Soup Recipe

Introduction

This Best Chicken Lasagna Soup transforms the classic comfort food into a cozy, hearty meal in a bowl. With tender chicken, savory broth, and a blend of cheeses, it delivers all the flavors of lasagna without the fuss. It’s perfect for a family dinner or a satisfying lunch.

Ingredients

• 2.5 tbsp butter (preferably Kerrygold 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 (Swanson Less Sodium recommended)
• 1 lb chicken (cut into 1-inch bite-sized chunks)
• 1/4 cup sun-dried tomatoes (oil-packed, 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 (preferably Galbani whole milk mozzarella, for garnish)

Instructions

1. Step 1: Melt butter in a large pot over medium heat. When foaming, add the diced onion and cook for 3–4 minutes until it softens and begins to brown, developing deeper flavor. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Stir constantly for about 1 minute until fragrant.
2. Step 2: Pour in the chicken broth, then add the chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12–15 minutes until the chicken reaches 165°F and the tomatoes have softened to release their flavor.
3. Step 3: While the chicken simmers, cook the pasta in a separate pot of salted boiling water according to package directions until al dente. Drain and set aside to prevent the soup from becoming mushy.
4. Step 4: Remove the cooked chicken with a slotted spoon and set aside to cool slightly. In a small bowl, whisk together half-and-half and cornstarch until smooth and lump-free.
5. 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. Stir in smoked paprika, shredded chicken, cooked pasta, and spinach. Cook 1–2 minutes until spinach wilts.
6. Step 6: Ladle soup into bowls and top each serving with a dollop of ricotta, freshly grated Parmesan, and shredded mozzarella. Adding cheese at the end creates creamy pockets and a lovely textural contrast with the hot soup.

Tips & Variations

• Use oil-packed sun-dried tomatoes for the best texture and rich flavor; avoid dry-packed varieties unless rehydrated.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken; add mushrooms or beans for protein.
• Cook pasta separately to prevent it from absorbing too much broth and getting mushy.
• Add fresh basil or oregano for an herbal twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it. Add fresh cheese garnish when serving, as melted cheese does not store well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, pre-cooked chicken can be added in Step 5 after thickening the broth. This reduces cooking time but avoid overcooking the chicken to keep it tender.

What pasta works best for this soup?

Small shapes like mini shells, elbow macaroni, or ditalini work well as they hold up in broth and blend nicely with the other ingredients.

Best Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 75 reviews

This Best Chicken Lasagna Soup combines the comforting flavors of classic lasagna in a warm, hearty soup. Featuring tender chicken, sun-dried tomatoes, and a creamy broth thickened with a cornstarch slurry, it’s enriched with spinach and finished with a trio of cheeses for creamy, cheesy goodness in every bite. Perfect for a cozy meal that satisfies all the delicious cravings of traditional lasagna without the fuss of layering and baking.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Soup:

• 2.5 tbsp butter (unsalted, 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 pepper
• 1/4 tsp red chili flakes
• 4 cups chicken broth (Swanson Less Sodium broth recommended)
• 1 lb chicken, cut into 1-inch bite-sized chunks
• 1/4 cup sun-dried tomatoes, oil-packed and julienne cut
• 2 cups pasta (any short pasta like penne or rotini)
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup fresh spinach
• 1/4 tsp smoked paprika

For the Cheese Garnish:

• Ricotta cheese, for topping
• Parmesan cheese, freshly grated, for topping
• Mozzarella cheese (preferably Galbani whole milk mozzarella), shredded, for topping

Instructions

1. Sauté Aromatics: Melt butter in a large pot over medium heat. When foaming, add diced onions and cook for 3-4 minutes until they soften and start to brown, which deepens their flavor. Add minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for 1 minute to release their aromas and flavors into the butter.
2. Simmer Chicken and Tomatoes: Pour in chicken broth, then add the raw chicken chunks and sun-dried tomatoes. Bring the mixture to a gentle simmer over medium-low heat and cook for 12-15 minutes until the chicken is fully cooked through (165°F internal temperature). This also allows the sun-dried tomatoes to soften and infuse the broth with their concentrated flavor.
3. Cook Pasta Separately: While the chicken cooks, boil salted water in a separate pot and cook the pasta according to package instructions until al dente. Drain and set aside. Cooking pasta separately prevents it from soaking up too much broth and becoming mushy, maintaining the soup’s perfect texture.
4. Prepare Thickening Slurry: Remove the cooked chicken with a slotted spoon and set aside to cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth with no lumps. This mixture will thicken the soup without heaviness.
5. Thicken the Soup: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth, stirring continuously to prevent lumps. Continue cooking for 1-2 minutes until the soup slightly thickens. Stir in smoked paprika for a gentle smoky note.
6. Combine and Wilt Greens: Add the shredded chicken back into the pot along with the cooked pasta and spinach. Cook for another 1-2 minutes, just long enough for the spinach to wilt slightly and all ingredients to warm through evenly.
7. Serve with Cheese Garnish: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, a sprinkle of freshly grated Parmesan, and shredded mozzarella. Adding cheese on top rather than stirring it in allows it to stay creamy and create soft pockets of melted goodness in each spoonful, similar to eating classic lasagna.

Notes

• Cooking pasta separately keeps it from becoming mushy in the soup.
• Using a cornstarch slurry thickens the soup smoothly without heaviness or clumps.
• Sun-dried tomatoes add deep, concentrated flavor that enhances the broth.
• Add cheese on top to maintain texture contrast of creamy pockets.
• Leftover soup can be refrigerated for up to 3 days; reheat gently.

Keywords: Chicken Lasagna Soup, creamy chicken soup, Italian soup, cheesy soup, sun-dried tomatoes, spinach, easy soup recipe