Description
A comforting and creamy White Lasagna Soup featuring tender chicken, sun-dried tomatoes, spinach, and gluten-free pasta simmered in a flavorful broth, finished with a trio of cheeses for a rich and hearty meal perfect for cozy evenings.
Ingredients
Scale
Protein
- 1 pound Boneless Chicken
Vegetables & Aromatics
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- ½ cup Sun-Dried Tomatoes, chopped
- 3 cups Fresh Spinach
Liquids & Dairy
- 6 cups Chicken Broth
- 1 cup Half-and-Half
Grains & Thickener
- 8 ounces Gluten-Free Pasta
- 2 tablespoons Cornstarch
Cheeses & Seasonings
- ½ cup Ricotta Cheese
- ½ cup Parmesan Cheese, grated
- ½ cup Mozzarella Cheese, shredded
- 2 tablespoons Olive Oil
- 1 teaspoon Red Chili Flakes
- Salt and Pepper to taste
Instructions
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of boneless chicken, lightly season with salt and pepper, and sauté for 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Cook over medium heat for 3-4 minutes until the onion is translucent and fragrant.
- Add Sun-Dried Tomatoes and Spinach: Stir in ½ cup of chopped sun-dried tomatoes and 3 cups of fresh spinach. Continue to cook for 2-3 minutes until the spinach wilts.
- Cook Pasta in Broth: Pour in 6 cups of chicken broth and bring the mixture to a boil. Add 8 ounces of gluten-free pasta, reduce heat to medium, and simmer for 8-10 minutes until the pasta is tender.
- Thicken the Soup: In a small bowl, whisk together 1 cup half-and-half and 2 tablespoons cornstarch until smooth. Slowly stir this mixture into the soup and simmer for an additional 2-3 minutes until the soup thickens.
- Finish and Serve: Ladle the soup into bowls and top each serving with ½ cup ricotta cheese, ½ cup grated Parmesan cheese, ½ cup shredded mozzarella cheese, and sprinkle with 1 teaspoon red chili flakes (optional) for a spicy kick. Serve hot and enjoy!
Notes
- For a vegetarian option, substitute chicken with hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken broth.
- Regular pasta can replace the gluten-free pasta if gluten is not a concern.
- Use dairy-free half-and-half and cheeses to make the soup lactose-free.
- Adjust the amount of red chili flakes to control the spice level or omit them entirely for a milder flavor.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: White Lasagna Soup, creamy soup, gluten-free pasta, chicken soup, Italian soup, cozy meal, ricotta cheese soup
