Best Chicken Lasagna Soup Recipe

Introduction

This Best Chicken Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl. It’s creamy, flavorful, and perfect for cozy nights when you want something satisfying without the fuss of assembling a casserole.

Ingredients

• 2.5 tbsp butter (unsalted preferred)
• 1 onion, finely diced (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
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup spinach
• 1/4 tsp smoked paprika
• Ricotta cheese, for garnish
• Parmesan cheese, for garnish
• Mozzarella cheese, shredded, for garnish

Instructions

1. Step 1: Melt butter in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until browned and softened. Stir in minced garlic, Italian seasoning, salt, pepper, and red chili flakes; cook for about 1 minute until fragrant.
2. Step 2: Pour in chicken broth, add chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes until chicken reaches 165°F, letting tomatoes soften and infuse flavor.
3. Step 3: Meanwhile, cook pasta separately in salted boiling water until al dente. Drain and set aside to keep texture balanced in the soup.
4. Step 4: Remove chicken from soup with a slotted spoon and set aside to cool slightly. Whisk half-and-half and cornstarch together until smooth to create a thickening slurry.
5. Step 5: Slowly whisk the half-and-half mixture into the simmering broth, stirring constantly. Cook 1-2 minutes until the soup thickens. Add smoked paprika, then stir in shredded chicken, cooked pasta, and spinach. Cook another 1-2 minutes until spinach wilts.
6. Step 6: Ladle soup into bowls and garnish with dollops of ricotta cheese, grated Parmesan, and shredded mozzarella. The cold cheese will create creamy pockets throughout the hot soup for a perfect lasagna experience.

Tips & Variations

• Use oil-packed sun-dried tomatoes for the best texture and flavor; julienne cutting helps them blend seamlessly into the soup.
• Cooking pasta separately prevents it from soaking up too much broth and becoming mushy.
• For extra depth, add a splash of white wine to the pot after cooking the onions and garlic.
• Swap spinach for kale or Swiss chard for a different green variation.
• If you prefer a spicier soup, increase the red chili flakes or add a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to maintain a creamy texture. Add fresh cheese garnish after reheating for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw chicken?

Yes, you can use cooked chicken. Add it to the soup during the final step with the pasta and spinach to warm through without overcooking.

What type of pasta works best in this soup?

Small shapes like elbow macaroni, small shells, or ditalini work well because they complement the soup texture and hold up without becoming mushy.

Best Chicken Lasagna Soup Recipe

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★★★★★

4.7 from 54 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Best Chicken Lasagna Soup recipe combines all the comforting flavors of classic chicken lasagna into a hearty, creamy soup. Featuring tender chunks of chicken, sun-dried tomatoes, spinach, and a trio of cheeses, this soup is enhanced with Italian seasoning and smoked paprika for depth. With pasta cooked separately to maintain perfect texture and a cornstarch-thickened broth, it offers a delicious, satisfying meal that’s quick and easy to prepare on the stovetop.

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Ingredients

Scale 1x2x3x

For the Soup:

• 2.5 tbsp unsalted butter
• 1 onion, finely diced into 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 (preferably less sodium)
• 1 lb chicken, cut into 1-inch bite-sized chunks
• 1/4 cup sun-dried tomatoes (oil-packed, julienne cut)
• 2 cups pasta (such as small shells or elbow macaroni)
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup spinach
• 1/4 tsp smoked paprika

For the Cheese Garnish:

• Ricotta cheese
• Parmesan cheese, freshly grated
• Shredded mozzarella cheese (preferably whole milk mozzarella)

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Instructions

1. Sauté Aromatics: Melt butter in a large pot over medium heat until foaming. Add diced onion and cook for 3-4 minutes until softened and beginning to brown, developing deeper flavor. Stir in minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Cook for about 1 minute until fragrant, stirring constantly to evenly distribute flavors.
2. Simmer Chicken and Broth: Pour in chicken broth, add chicken chunks and sun-dried tomatoes. Bring to a gentle simmer over medium-low heat and cook for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F. This allows sun-dried tomatoes to soften and impart their intense flavor into the broth.
3. Cook Pasta Separately: While the chicken simmers, bring a separate pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside. Cooking pasta separately prevents it from becoming mushy by absorbing too much broth.
4. Prepare Thickening Mixture: In a small bowl, whisk together half-and-half and cornstarch until completely smooth with no lumps. This slurry will thicken the soup and give it a creamy texture without heaviness.
5. Thicken 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 the soup thickens slightly. Add smoked paprika for subtle smokiness.
6. Add Remaining Ingredients: Remove cooked chicken from the pot with a slotted spoon and set aside to cool slightly. Stir shredded chicken, cooked pasta, and spinach into the thickened broth. Cook for another 1-2 minutes until the spinach just wilts, incorporating all ingredients evenly.
7. Serve with Cheese Garnish: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end rather than mixing it in preserves creamy pockets of cheese and contrasts delightfully with the hot soup.

Notes

• Cooking pasta separately helps maintain soup texture by preventing mushy noodles.
• Use less sodium chicken broth for a better-controlled salt level in the final dish.
• Julienne cut sun-dried tomatoes enhance texture and flavor absorption.
• Check chicken temperature with a food thermometer to ensure food safety.
• Cheese garnish adds creamy texture and can be adjusted to your preference.
• For spicier soup, increase red chili flakes slightly.
• Leftover soup stores well in the refrigerator for up to 3 days; add fresh pasta if needed when reheating to refresh texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: chicken lasagna soup, creamy chicken soup, Italian soup, chicken soup with pasta, comfort food soup, cheesy chicken soup