Description
A delightful twist on traditional lasagna, this White Chicken Lasagna Soup combines tender chicken, creamy cheese, and delectable herbs for a warm, hearty meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- â…› 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 serving)
- Parmesan cheese (for topping)
- Shredded mozzarella cheese (for topping)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the chicken breasts and sun-dried tomatoes, cooking until the chicken is fully cooked, about 15 minutes.
- Remove the chicken, shred it with two forks, and return to the pot. Add the dry pasta and cook until al dente.
- Mix half-and-half with cornstarch until smooth, then stir into the pot. Add the chopped spinach and stir until wilted.
- Serve hot, topped with a dollop of ricotta, a sprinkle of Parmesan, and shredded mozzarella.
Notes
For extra flavor, consider using rotisserie chicken. Adjust seasoning and spice levels to preference. Pasta can vary in type for different textures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg