White Lasagna Soup
This white lasagna soup is a cozy, creamy delight that combines the flavors of traditional lasagna in a comforting soup form.
Equipment
- Dutch oven or soup pot
- pot for boiling pasta
- two forks for shredding chicken
- small bowl for mixing cornstarch
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves 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 1 lb)
- ¼ cup sun-dried tomatoes, chopped (optional)
- 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, Parmesan cheese, and shredded mozzarella cheese for garnish
Instructions
- Melt the butter in a large Dutch oven over medium heat, then sauté the onion until browned for about 3-4 minutes.
- Add garlic, Italian seasoning, salt, pepper, and red pepper flakes, cooking for another minute.
- Pour in the chicken broth, add the chicken and sun-dried tomatoes, then bring to a simmer.
- Cover and cook on medium-low for 12-15 minutes until the chicken is fully cooked.
- Cook the pasta separately according to package instructions.
- Remove the chicken, shred it, and mix half-and-half with cornstarch before stirring it into the soup.
- Add the shredded chicken, cooked pasta, and spinach to the pot, heating through.
- Adjust seasonings to taste and serve with desired cheese.
Notes
For a thicker soup, add more cornstarch slurry or simmer longer to evaporate some liquid. To freeze, prepare the soup up to the point of cooking the pasta and adding the cream. Leftover soup can be stored in the refrigerator for 3-4 days; it's best to keep the pasta separate to prevent sogginess.