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Best Chicken Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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