White Chicken Lasagna Soup

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White Chicken Lasagna Soup is a creamy, comforting dish that transforms the flavors of traditional white chicken lasagna into a rich and hearty soup. The soup base is loaded with tender cooked chicken and short pasta, such as fusilli, rotini, or mini lasagna noodles, providing a delightful texture and flavor. This cozy and delicious soup is perfect for a satisfying meal any day of the week.

Course Soup

Cuisine Italian

Keyword creamy soup, lasagna

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 491kcal

Author Laura

Equipment

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