Creamy White Chicken Lasagna Soup
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This delightful recipe takes the comforting flavors of traditional white chicken lasagna and turns them into a warm, hearty soup called White Chicken Lasagna Soup. The rich, creamy soup base is loaded with tender pieces of cooked chicken and perfectly cooked noodles, making it a satisfying and flavorful meal that’s perfect for any day.
You can use any type of short pasta for this creamy white lasagna soup, such as fusilli, rotini, or even broken lasagna noodles. Personally, I love using mafalda corta noodles, which I found in the bulk food section at my local Winco. These mini lasagna noodles have the perfect texture and size, adding a fun and unique twist to the soup. No matter which pasta you choose, this soup will quickly become a favorite with its creamy, comforting goodness.
Ingredients to make White Chicken Lasagna Soup
- BUTTER
- ONION
- GARLIC
- ITALIAN SEASONING
- SALT
- PEPPER
- CHICKEN BROTH
- CHICKEN BREASTS
- SUNDRIED TOMATOES
- MAFALDA PASTA
- CREAM
- CORNSTARCH
- FRESH SPINACH
- SHREDDED PARMESAN OF MOZZARELLA CHEESE
How to make White Chicken Lasagna Soup
Start the soup by cooking some onion in a little butter until tender. Then sauté in some garlic, Italian seasoning, salt, and pepper. Cook for a minute to make that garlic fragrant.
Next, stir in some low-sodium chicken broth. Follow that with the chicken breasts and sun-dried tomatoes.
Bring to a simmer. Then reduce the heat and cover. Cook for 12-15 minutes, giving it an occasional stir. Cook until the chicken reaches an internal temperature of 165 degrees.
Meanwhile in another pot, cook the pasta or noodles according to package directions.
Remove the fully cooked chicken from the pot and shred it. Add it back to the pot. In a small bowl, whisk the heavy cream and cornstarch together to make a slurry. Then, slowly mix it into the soup.
Now add in the cooked pasta and spinach. Cook for a minute or 2 until thickened, and the spinach has wilted. If desired, sprinkle with shredded mozzarella or parmesan cheese. You could even add a scoop of ricotta cheese if you prefer that.
This soup is the epitome of comfort food, offering warmth and satisfaction in every bite. The creamy texture and savory flavors make it a delightful meal, especially on chilly days. My family couldn’t get enough of this white chicken lasagna soup, and it has quickly become one of our favorite recipes. The combination of tender chicken, perfectly cooked noodles, and the rich base creates a dish that’s both hearty and comforting. Whether you’re serving it for a cozy family dinner or sharing it with friends, this soup is sure to be a hit.
Frequently Asked Questions
Can I use cooked chicken or rotisserie chicken instead of raw chicken in this recipe?
Yes, you can substitute cooked chicken for raw chicken. Simply shred or dice the cooked chicken and add it to the soup during the last 10-15 minutes of cooking to heat through.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance and refrigerate it. Reheat it on the stove or in the microwave before serving. You may need to add a little extra broth or water to thin it out if it thickens upon cooling.
Can I freeze White Chicken Lasagna Soup?
While creamy soups can sometimes separate upon freezing, you can freeze this soup in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
How do I prevent the pasta from becoming mushy? To prevent the pasta from becoming mushy, slightly undercook it before adding it to the soup. The soup will continue to cook as it simmers.
What can I serve with White Chicken Lasagna Soup? This soup pairs well with a side of crusty bread, garlic breadsticks, or a simple green salad for a complete and satisfying meal.
For more recipes like this, try:
White Chicken Lasagna Soup
Real Mom Kitchen
Ingredients
- 2 Tbsp butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 tsp Italian seasoning
- 1 tsp salt
- ¼ tsp black pepper
- 3 cups chicken broth
- 2 boneless skinless chicken breasts
- ¼ cup sundried tomatoes, chopped – optional
- 2 cups Mafalda pasta (or other short pasta or broken lasagna noodles)
- 1 cup cream
- 2 Tbsp cornstarch
- 1 cup fresh spinach, roughly chopped
- Shredded Parmesan or mozzarella cheese, optional for garnish
Instructions
- In a stock pot, melt the butter. Add the onions and cook until tender.
- Add in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
- Add chicken broth and stir well. Then add raw chicken breasts and sun dried tomatoes.
- Bring to a boil. Reduce to a simmer and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through. It needs and internal temperature of 165 degrees.
- Meanwhile, cook the pasta according to package directions.
- When the chicken is fully cooked, remove from the soup and shred. The place back in the pot.
- In a small bowl, whisk together cream and cornstarch. Slowly add into the soup while mixing.
- Add in the cooked pasta and spinach. Cook until soup thickens and spinach is wilted.
- Serve in bowls and garnish with cheese as desired.
Nutrition
This recipe is adapted from The Recipe Rebel.
