Cozy Up with Creamy White Lasagna Soup Recipe
Introduction
Cozy up with a bowl of creamy white lasagna soup, a comforting twist on classic lasagna flavors in a warm, hearty soup. This easy recipe blends tender chicken, fresh spinach, sun-dried tomatoes, and cheesy goodness for a satisfying meal perfect for any day.
Ingredients
- 1 pound boneless chicken
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- ½ cup sun-dried tomatoes
- 3 cups fresh spinach
- 8 ounces gluten-free pasta
- 6 cups chicken broth
- 1 cup half-and-half
- 2 tablespoons cornstarch
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon red chili flakes
Instructions
- Step 1: In a large pot, heat olive oil over medium-high heat. Add the boneless chicken, seasoned lightly with salt and pepper, and sauté for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
- Step 2: In the same pot, add chopped onion and minced garlic. Sauté over medium heat for 3-4 minutes until the onion is translucent and fragrant.
- Step 3: Stir in chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach wilts.
- Step 4: Pour in the chicken broth and bring to a boil. Add gluten-free pasta, reduce heat to medium, and cook for 8-10 minutes until tender.
- Step 5: In a separate bowl, whisk together half-and-half and cornstarch. Slowly stir this mixture into the soup and simmer for 2-3 minutes until it thickens.
- Step 6: Serve the soup into bowls, topping each with ricotta, Parmesan, and mozzarella cheeses. Sprinkle with red chili flakes to taste.
Tips & Variations
- For a vegetarian version, substitute chicken with mushrooms or extra vegetables and use vegetable broth instead of chicken broth.
- Regular pasta can replace gluten-free pasta if gluten is not an issue.
- Use kale instead of spinach for a heartier texture.
- Adjust the amount of red chili flakes based on your preferred spice level or omit them for a milder soup.
- Dairy-free half-and-half can be used to make the soup suitable for lactose intolerance.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much during storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without chicken?
Yes, you can skip the chicken and add extra vegetables or mushrooms for a vegetarian option. Just use vegetable broth instead of chicken broth.
What can I use if I don’t have sun-dried tomatoes?
Roasted red peppers make a great substitute for sun-dried tomatoes, adding a similar sweetness and depth of flavor.
Print
Cozy Up with Creamy White Lasagna Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Cozy up with this creamy, comforting White Lasagna Soup featuring sautéed chicken, sun-dried tomatoes, fresh spinach, gluten-free pasta, and a rich blend of cheeses for a flavorful twist on traditional lasagna in a warm bowl.
Ingredients
Protein and Vegetables
- 1 pound Boneless Chicken
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- ½ cup Sun-Dried Tomatoes, chopped
- 3 cups Fresh Spinach
Liquids and Dairy
- 2 tablespoons Olive Oil
- 6 cups Chicken Broth
- 1 cup Half-and-Half
- ½ cup Ricotta Cheese
- ½ cup Parmesan Cheese, grated
- ½ cup Mozzarella Cheese, shredded
Other Ingredients
- 8 ounces Gluten-Free Pasta
- 2 tablespoons Cornstarch
- 1 teaspoon Red Chili Flakes
Instructions
- Cook the Chicken: In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of boneless chicken lightly with salt and pepper, then sauté for about 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
- Sauté Onion and Garlic: Using the same pot, add the chopped onion and minced garlic. Cook over medium heat for 3-4 minutes, stirring occasionally, until the onion becomes translucent and aromatic.
- Add Sun-Dried Tomatoes and Spinach: Stir in the chopped sun-dried tomatoes followed by the fresh spinach. Continue cooking for 2-3 minutes until the spinach has wilted and everything is well combined.
- Cook Pasta in Broth: Pour in 6 cups of chicken broth and bring to a boil. Add 8 ounces of gluten-free pasta, then reduce the heat to medium. Let it cook for 8-10 minutes until the pasta is tender but not mushy.
- Thicken the Soup: In a separate bowl, whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch until smooth. Slowly stir this mixture into the simmering soup and cook for another 2-3 minutes, allowing the soup to thicken slightly.
- Serve with Cheeses and Seasoning: Ladle the creamy white lasagna soup into bowls, topping each with ricotta, grated Parmesan, shredded mozzarella, and a sprinkle of red chili flakes to taste.
Notes
- For a vegetarian version, substitute chicken with additional vegetables like mushrooms or zucchini, and use vegetable broth instead of chicken broth.
- Regular pasta can be used if gluten is not a concern.
- Dairy-free half-and-half and cheeses can be used to make this recipe lactose-free.
- Adjust red chili flakes according to your preferred spice level or omit for a milder flavor.
- Sautéing the chicken separately and removing it prevents overcooking and helps keep it tender.
- Ensure to whisk the cornstarch with half-and-half thoroughly to avoid lumps when adding to soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: White Lasagna Soup, creamy soup, gluten-free pasta soup, chicken soup, Italian comfort food, cheesy soup, spinach soup
