Description
Creamy, cheesy, and full of flavor—this white lasagna soup is the perfect one-pot comfort food with chicken, pasta, spinach, and herbs. Ready in just 30 minutes!
Ingredients
2 tbsp unsalted butter
1 medium onion, chopped
4 cloves garlic, minced
2 tsp Italian seasoning
Salt and black pepper, to taste
1/4 tsp crushed red pepper flakes (optional)
6 cups low sodium chicken broth
1 lb boneless, skinless chicken breasts
1/2 cup sun-dried tomatoes, chopped (optional but recommended)
8 oz short pasta or broken lasagna noodles
1 cup half and half or heavy cream
1 tbsp cornstarch
2 cups fresh spinach
Ricotta cheese, for topping
Grated Parmesan cheese, for topping
Shredded mozzarella cheese, for topping
Instructions
In a large pot, melt butter over medium heat. Add onion and cook until soft and lightly browned.
Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.
Add chicken broth, chicken breasts, and sun-dried tomatoes. Cover and simmer for 12–15 minutes, until chicken is fully cooked.
Meanwhile, cook pasta separately until al dente. Drain and set aside.
Remove chicken from soup, shred with two forks, and return to the pot.
In a small bowl, whisk together cream and cornstarch. Stir into soup.
Add pasta and spinach. Simmer for a few more minutes until spinach wilts and soup thickens slightly.
Ladle into bowls and top with ricotta, Parmesan, or mozzarella as desired.
Notes
Shortcut: Use rotisserie chicken to cut down on prep time—just add it with the pasta and cream.
Vegetarian Option: Substitute mushrooms or white beans for the chicken.
Dairy-Free: Use coconut or almond milk + nutritional yeast in place of cream and cheese.
Flavor Tip: Sun-dried tomatoes add richness, but you can omit or substitute with roasted red peppers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
