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Best Chicken Lasagna Soup Recipe

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★★★★★

4.8 from 67 reviews

A rich and comforting Best Chicken Lasagna Soup that combines tender chicken, pasta, and vibrant sun-dried tomatoes in a creamy broth, topped with a trio of cheeses for an indulgent lasagna flavor in every spoonful.

Ingredients

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For the Soup:

  • 2.5 tbsp unsalted butter (preferably Kerrygold)
  • 1 onion, finely diced (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, julienne cut)
  • 2 cups pasta
  • 1 cup half-and-half
  • 2 tbsp cornstarch
  • 1 cup spinach
  • 1/4 tsp smoked paprika

For the Cheese Garnish:

  • Ricotta cheese (for creamy dollops on top)
  • Parmesan cheese, freshly grated
  • Shredded mozzarella cheese (Galbani whole milk mozzarella preferred)

Instructions

  1. Sauté the Aromatics: Melt butter in a large pot over medium heat until foaming. Add diced onion and cook for 3-4 minutes until onion softens and begins to brown, developing deeper flavors. Stir in minced garlic, Italian seasoning, salt, pepper, and red chili flakes; cook for about 1 minute until fragrant to create a flavorful base for the soup.
  2. Simmer the Chicken and Tomatoes: Pour in chicken broth, add raw chicken chunks and sun-dried tomatoes. Bring to a simmer on medium-low heat and cook for 12-15 minutes until the chicken is fully cooked to an internal temperature of 165°F. The sun-dried tomatoes release rich flavor into the broth during this time.
  3. Cook the Pasta: Meanwhile, boil a separate pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside. Cooking pasta separately ensures it doesn’t absorb too much broth and stay firm in the soup.
  4. Prepare the Thickening Slurry: Remove chicken from broth with a slotted spoon and set aside to cool slightly. In a small bowl, whisk half-and-half and cornstarch together until smooth without lumps. This slurry will thicken the soup, making it creamy without heaviness.
  5. Thicken the Soup: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth while stirring constantly to prevent lumps. Cook for 1-2 minutes until the soup thickens slightly. Add smoked paprika for a subtle smoky note.
  6. Combine and Heat Through: Stir the shredded chicken, cooked pasta, and spinach into the thickened soup. Cook for an additional 1-2 minutes until the spinach just wilts and everything is heated through, blending the flavors perfectly.
  7. Serve with Cheese Garnish: Ladle the hot soup into bowls and top each serving with a generous dollop of ricotta cheese, a sprinkle of freshly grated Parmesan, and shredded mozzarella. Leaving the cheese on top rather than stirring allows it to create creamy pockets and adds a beautiful textural contrast.

Notes

  • Cooking pasta separately prevents it from absorbing excess broth and becoming mushy.
  • Use oil-packed sun-dried tomatoes julienned for better texture and flavor infusion.
  • The cornstarch slurry thickens the soup without making it overly heavy.
  • Using half-and-half keeps the soup creamy with balanced richness.
  • Adding cheese as a garnish rather than melting it into the soup provides delightful creamy pockets.
  • Check internal temperature of chicken to ensure it reaches 165°F for food safety.

Keywords: Chicken Lasagna Soup, Creamy Chicken Soup, Italian Soup, Comfort Food, One-Pot Soup, Chicken Pasta Soup

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