Best Chicken Lasagna Soup Recipe
Introduction
Chicken lasagna soup is a comforting and hearty dish that delivers all the flavors of traditional lasagna in a cozy, creamy bowl. With tender chicken, Italian herbs, three types of cheese, and fresh spinach, this soup is perfect for busy weeknights when you want a satisfying meal without the fuss.
Ingredients
- 2.5 tbsp butter
- 1 onion, finely diced (about 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 (lasagna noodles broken, penne, or rotini)
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1 cup fresh spinach
- 1/4 tsp smoked paprika
- Ricotta cheese, for garnish
- Parmesan cheese, for garnish
- Mozzarella cheese, shredded, for garnish
Instructions
- Step 1: Melt butter in a large pot over medium heat until foaming. Add the diced onion and cook for 3-4 minutes until it softens and begins to brown. 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 chicken chunks and sun-dried tomatoes. Bring to a simmer 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 salted boiling water according to package instructions until al dente. Drain and set aside to avoid soggy pasta.
- Step 4: Remove the cooked 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 with no lumps.
- Step 5: Slowly whisk the half-and-half mixture into the simmering broth, stirring constantly to prevent lumps. Cook for 1-2 minutes until the soup thickens. Add 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 garnish each with a dollop of ricotta cheese, grated Parmesan, and shredded mozzarella. The cheese added at the end creates creamy pockets and a lovely contrast of textures.
Tips & Variations
- Use rotisserie chicken as a shortcut; add it near the end since it is already cooked.
- Swap half-and-half with heavy cream for a richer soup or whole milk for a lighter version—omit cornstarch if using heavy cream.
- Try different short pasta shapes like penne or rotini if you don’t have lasagna noodles.
- Substitute fresh spinach with kale, arugula, or thawed frozen spinach, adding frozen varieties earlier to heat through.
- Replace sun-dried tomatoes with drained canned diced tomatoes or omit if unavailable.
- Cottage cheese can substitute ricotta; blend for a smoother texture.
- Vegetable broth can replace chicken broth but the flavor will be less rich.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta may absorb liquid over time, so add a splash of chicken broth when reheating to loosen the soup. This soup also freezes well for up to 3 months if you leave out the pasta; cook fresh pasta when ready to serve. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave in one-minute intervals stirring between to prevent the cream from separating. Add cheese fresh at serving time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this soup?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking to ensure even cooking and proper texture.
Why should I cook the pasta separately?
Cooking pasta separately prevents it from absorbing too much broth and becoming mushy, preserving the soup’s perfect texture.
Print
Best Chicken Lasagna Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Chicken Lasagna Soup is a comforting, hearty one-pot meal that captures all the classic flavors of lasagna in a creamy, cheesy broth. Featuring tender chicken chunks, Italian herbs, sun-dried tomatoes, fresh spinach, and a trio of cheeses, this soup is perfect for busy weeknights when you want rich lasagna flavors without the fuss. Ready in under an hour, it offers a delicious and satisfying bowl of soup that the whole family will love.
Ingredients
Scale
For the Soup:
- 2.5 tbsp unsalted butter (recommended: Kerrygold)
- 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 (recommended: Swanson Less Sodium)
- 1 lb boneless, skinless chicken (cut into 1-inch bite-sized chunks)
- 1/4 cup oil-packed sun-dried tomatoes, julienne cut
- 2 cups pasta (such as lasagna noodles, 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 creamy dollops at serving)
- Grated Parmesan cheese
- Shredded mozzarella cheese (preferably whole milk, e.g., Galbani)
Instructions
- Build the Aromatic Base: Melt butter in a large pot over medium heat. Once foaming, add diced onion and cook for 3-4 minutes until it softens and starts to brown, developing deeper flavor. Add minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant. This foundation infuses the soup with layered, complex flavors.
- Simmer the Chicken and Build the Broth: Pour in chicken broth, then add raw chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes until chicken reaches an internal temperature of 165°F. The sun-dried tomatoes soften, releasing concentrated flavor enhancing the broth’s depth.
- Cook the Pasta Separately: While the chicken simmers, boil salted water in a separate pot and cook pasta according to package instructions until al dente. Drain and set aside. Cooking pasta separately prevents it from absorbing excess broth and becoming mushy, maintaining ideal soup texture.
- Shred the Chicken and Create the Cream Base: Remove chicken from pot with a slotted spoon and let cool slightly. In a small bowl, whisk half-and-half and cornstarch together until smooth with no lumps. This slurry will thicken the soup and create a creamy texture without heaviness.
- Thicken and Finish the Soup: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until slightly thickened. Add smoked paprika, then stir in shredded chicken, cooked pasta, and fresh spinach. Cook another 1-2 minutes until spinach wilts but remains bright green.
- Serve with Creamy Cheese Garnish: Ladle soup into bowls and top each serving with a dollop of ricotta, freshly grated Parmesan, and shredded mozzarella. Adding cheese at the end rather than stirring it in allows the cheese to remain creamy pockets throughout the bowl, mimicking lasagna texture and offering a pleasing contrast in temperature and texture.
Notes
- Use boneless chicken thighs for a slightly juicier texture or rotisserie chicken as a quick shortcut (add shredded rotisserie chicken near the end).
- Substitute heavy cream for half-and-half for a richer soup, skipping the cornstarch as heavy cream thickens on its own.
- Any short pasta works: penne, rotini, or broken lasagna noodles can be used.
- Fresh kale, arugula, or thawed frozen spinach work in place of fresh spinach, but add frozen spinach earlier to heat through.
- Cottage cheese can replace ricotta if blended smooth for creaminess.
- Vegetable broth can substitute chicken broth for a vegetarian base, though flavor will be lighter.
- Always cook pasta separately to prevent it from getting mushy.
- Shred chicken while still warm for best texture.
- Whisk cornstarch fully into half-and-half before adding to avoid lumps and to ensure proper thickening.
- Add spinach at the end and cook just until wilted to maintain bright color and texture.
- Leftover soup keeps in the fridge up to 4 days; add broth when reheating to adjust thickness.
- Freeze soup without pasta for up to 3 months; add freshly cooked pasta when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: chicken lasagna soup, creamy chicken soup, Italian soup, easy weeknight dinner, one-pot meal, cheesy soup, comfort food
