White Lasagna Soup
A comforting dish that combines the flavors of traditional lasagna with the warmth of a hearty soup, perfect for chilly days.
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves fresh garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- 3 cups low sodium chicken broth
- 2 boneless skinless chicken breasts (about 300 grams)
- ¼ cup sun-dried tomatoes, chopped (optional) Optional ingredient
For the Soup
- 2 cups short dry pasta or broken lasagna noodles (about 120 grams)
- 1 cup half and half or cream
- 2 tablespoons corn starch
- 1 cup fresh spinach, roughly chopped
- to taste Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish Optional toppings
Instructions
Preparation
- Heat a large Dutch oven or soup pot over medium heat and melt the butter.
- Add chopped onions and cook until they start to brown.
- Stir in minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for about a minute until fragrant.
- Pour in the chicken broth and mix well. Then add the whole chicken breasts and sun-dried tomatoes if using.
- Bring the soup to a gentle simmer, cover, and reduce the heat to medium-low.
- Allow it to cook for 12-15 minutes or until the chicken is fully cooked, stirring occasionally.
Assembly
- While the soup simmers, cook the pasta separately in boiling salted water until al dente according to package instructions.
- Once the chicken is cooked, remove it from the soup and shred it using two forks.
- In a small bowl, whisk together the half and half with corn starch until smooth.
- Stir the shredded chicken, cooked pasta, cream mixture, and chopped spinach into the pot.
- Allow the soup to heat through until it reaches desired consistency.
- Serve hot, garnished with a dollop of ricotta cheese, grated Parmesan, or shredded mozzarella if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat and add more broth or cream if the soup thickens.