Name: Best Chicken Lasagna Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 2.5 tbsp unsalted butter (such as Kerrygold); 1 onion, finely diced into 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 breast or thigh, cut into 1-inch bite-sized chunks; 1/4 cup sun-dried tomatoes, oil-packed, julienne cut; 2 cups pasta (such as rotini or penne); 1 cup half-and-half; 2 tbsp cornstarch; 1 cup fresh spinach; 1/4 tsp smoked paprika; Ricotta cheese (for dolloping); Parmesan cheese, freshly grated; Mozzarella cheese, shredded (preferably Galbani whole milk mozzarella)

Ingredients

2.5 tbsp butter (preferably unsalted, like Kerrygold)

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 (Swanson Less Sodium recommended)

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 (preferably whole milk, like Galbani), for garnish

Instructions

Step 1: Melt the butter in a large pot over medium heat. When foaming, add the diced onion and cook for 3–4 minutes until it browns and softens. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant to build a flavorful aromatic base.

Step 2: Pour in the chicken broth, then add the raw chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12–15 minutes until the chicken reaches an internal temperature of 165°F, allowing the tomatoes to soften and deepen the broth’s flavor.

Step 3: While the chicken simmers, boil a separate pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside to keep it from absorbing too much broth.

Step 4: Remove the cooked chicken from the pot with a slotted spoon and let it cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth with no lumps. This slurry will thicken the soup and add creamy texture.

Step 5: Slowly whisk the half-and-half mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1–2 minutes until the soup thickens slightly. Stir in the smoked paprika, shredded chicken, cooked pasta, and spinach. Cook an additional 1–2 minutes until the spinach wilts.

Step 6: Ladle the soup into bowls and top each serving with dollops of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end creates creamy pockets and a lovely contrast of textures.

Tips & Variations

For extra depth, use homemade chicken broth or add a splash of white wine when sautéing the onions.

Substitute cooked rotisserie chicken to save time, adding it in Step 5 without simmering raw chicken.

Try swapping spinach with kale for a heartier green or add mushrooms for a richer flavor.

Use gluten-free pasta if you need a gluten-free option; cook it separately as directed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to avoid curdling the cream. You may need to add a splash of broth or water to loosen the soup. Cheese garnish is best added fresh at serving rather than reheating with the soup.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to Step 5 and refrigerate it for up to 2 days. Reheat slowly and add fresh cheese just before serving to maintain texture and flavor.

What type of pasta works best for this soup?

Small shapes like shells, elbow macaroni, or mini penne work well because they hold broth and combine nicely with the other ingredients without overpowering the soup’s texture.