Description
A creamy and comforting Chicken Lasagna Soup made with tender chicken, pasta, spinach, sun-dried tomatoes, and a blend of ricotta, parmesan, and mozzarella cheeses. This hearty soup is perfect for chilly nights, delivering all the cozy flavors of lasagna in a bowl.
Ingredients
Soup Base
- 2.5 tbsp butter
- 1 onion, finely diced
- 4 cloves garlic, minced
- 2.5 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red chili flakes
- 4 cups chicken broth
- 1 lb chicken, cut into 1-inch chunks
- 0.25 cup sun-dried tomatoes
- 0.25 tsp smoked paprika
Pasta & Thickener
- 2 cups pasta (any small shape)
- 1 cup half-and-half
- 2 tbsp cornstarch
Greens & Cheese
- 1 cup fresh spinach
- ricotta cheese, for serving
- parmesan cheese, grated, for serving
- mozzarella cheese, shredded, for serving
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the finely diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for an additional minute until fragrant.
- Simmer Soup Base: Pour in the chicken broth, add the chicken chunks and sun-dried tomatoes. Bring the mixture to a simmer and cook for 12-15 minutes until the chicken is fully cooked through.
- Cook Pasta: While the soup simmers, cook the pasta separately in salted boiling water according to the package instructions until al dente. Drain and set aside.
- Prepare Thickener: Remove the cooked chicken from the pot and shred it using two forks. In a separate bowl, whisk together the half-and-half and cornstarch until smooth.
- Thicken Soup: Stir the cornstarch and half-and-half mixture into the broth and cook for 1-2 minutes until slightly thickened. Return the shredded chicken to the pot along with the cooked pasta and fresh spinach. Add the smoked paprika and cook for another 1-2 minutes until the spinach is wilted and everything is heated through.
- Serve: Ladle the soup into bowls and top each serving with dollops of ricotta cheese, grated parmesan, and shredded mozzarella cheese for a rich, cheesy finish.
Notes
- Use any small pasta shape you prefer, such as elbow macaroni or small shells.
- The soup can be made ahead; store separately from the cheese toppings and heat through before serving.
- If you prefer a thicker soup, increase the cornstarch slightly or cook a bit longer after adding the thickener.
- For a spicier kick, adjust the red chili flakes to taste or add a dash of hot sauce.
- Fresh spinach can be substituted with kale or Swiss chard if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
