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Best Chicken Lasagna Soup

Best Chicken Lasagna Soup for Cozy Family Dinners

A creamy Chicken Lasagna Soup bringing the rich flavors of traditional lasagna to a quick, family-friendly meal, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons unsalted butter Use unsalted Kerrygold for best taste.
  • 1 medium onion Finely diced into 1/4-inch pieces.
  • 3 cloves garlic Minced for maximum impact.
  • 1 tablespoon Italian seasoning Substitute with individual dried herbs like oregano and basil if necessary.
  • to taste salt Adjust to taste.
  • to taste pepper Adjust to taste.
  • 1/2 teaspoon red chili flakes Can be omitted for a milder soup.
  • 6 cups low-sodium chicken broth Use low-sodium broth to control saltiness.
For the Chicken and Veggies
  • 1 pound chicken (breasts or thighs) Thighs are recommended for moisture; rotisserie chicken can be a quick substitute.
  • 1/2 cup sun-dried tomatoes Oil-packed is best; chop into julienne strips for texture.
  • 2 cups spinach Add just before serving to retain color and nutrients.
For Creaminess
  • 1 cup half-and-half Substitute with heavy cream for richer flavor; use milk for a lighter version.
  • 2 tablespoons cornstarch Ensure no lumps by mixing smoothly before adding.
For the Pasta
  • 1 cup pasta Cook separately to maintain firmness.
  • 1 teaspoon smoked paprika Can be omitted or replaced with regular paprika.

Equipment

  • large pot
  • Mixing Bowl
  • pot for boiling pasta

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add finely diced onion and stir for 3-4 minutes until browned and translucent. Then, add minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for an additional minute until fragrant.
  2. Pour in 6 cups of low-sodium chicken broth along with bite-sized raw chicken pieces and chopped sun-dried tomatoes. Bring the mixture to a gentle simmer and cook uncovered for 12-15 minutes, stirring occasionally, until the chicken is cooked through and tender.
  3. While the chicken simmers, bring a pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set it aside.
  4. In a bowl, whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch until smooth and lump-free. Slowly pour this mixture into the simmering broth while stirring continuously. Cook for 1-2 minutes until the soup thickens slightly.
  5. Stir in 1 teaspoon of smoked paprika, shredded chicken, cooked pasta, and a generous handful of fresh spinach into the pot. Continue cooking for just a few minutes until the spinach wilts.
  6. Ladle the warm Chicken Lasagna Soup into bowls, and top each serving with dollops of ricotta, grated Parmesan, and shredded mozzarella cheese. Serve immediately while hot.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 20mgCalcium: 20mgIron: 15mg

Notes

Always cook pasta separately to avoid mushiness. Store leftovers in an airtight container for up to 4 days, and freeze without pasta for longer storage.

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