Best Chicken Lasagna Soup Recipe

Introduction

Chicken Lasagna Soup captures all the comforting flavors of classic lasagna in a warm, cozy bowl. This creamy, savory soup is perfect for busy weeknights and will satisfy your craving for Italian comfort food without the fuss of layering a casserole.

Ingredients

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion, finely diced into 1/4-inch pieces
• 4 cloves garlic, minced
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red chili flakes
• 4 cups chicken broth (I use Swanson Less Sodium broth)
• 1 lb chicken, cut into 1-inch bite-sized chunks
• 1/4 cup sun-dried tomatoes, oil-packed and julienne cut
• 2 cups pasta
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup spinach
• 1/4 tsp smoked paprika
• Ricotta cheese, for garnish
• Parmesan cheese, for garnish
• Mozzarella cheese (preferably Galbani whole milk mozzarella), for garnish

Instructions

1. Step 1: Melt the butter in a large pot over medium heat. Once foaming, add the diced onion and cook for 3-4 minutes until it begins to brown and soften. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant.
2. Step 2: Pour in the chicken broth, then add the chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F.
3. Step 3: While the chicken simmers, bring a separate pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside to keep the soup’s texture balanced.
4. Step 4: Remove the cooked chicken from the pot with a slotted spoon and let it cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth with no lumps.
5. Step 5: Slowly whisk the half-and-half mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until the soup thickens slightly. Stir in the smoked paprika, shredded chicken, cooked pasta, and spinach. Cook for another 1-2 minutes until the spinach wilts.
6. Step 6: Ladle the soup into bowls and top each serving with dollops of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. The cold cheese creates creamy pockets and adds a delightful contrast to the hot soup.

Tips & Variations

• Use oil-packed sun-dried tomatoes for the best texture and flavor infusion.
• Cooking the pasta separately prevents it from becoming mushy in the soup.
• For a spicier kick, increase the red chili flakes according to your heat preference.
• Substitute spinach with kale or Swiss chard for a different leafy green texture.
• Add fresh basil or oregano for an extra layer of Italian flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some broth over time, so add a splash of chicken broth or water when reheating to restore the soup’s consistency. Reheat gently on the stove over medium-low heat to prevent curdling of the cream base.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken chunks?

Yes, you can use cooked shredded chicken. Add it in Step 5 when you combine the thickened broth to avoid overcooking and drying out the chicken.

What type of pasta works best for this soup?

Small pasta shapes like ditalini, elbow macaroni, or small shells work best because they blend well with the soup and create a nice texture bite.

Best Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

5 from 145 reviews

This Best Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty and creamy soup form. Featuring tender chicken, sun-dried tomatoes, and a rich cheesy garnish, this recipe delivers layered, complex taste with a velvety texture. It’s perfect for a cozy meal that’s both satisfying and quick to prepare.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American-Italian

Ingredients

Scale 1x2x3x

For the Soup:

• 2.5 tbsp unsalted butter (preferably Kerrygold)
• 1 onion, finely diced into 1/4-inch pieces
• 4 cloves garlic, minced
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red chili flakes
• 4 cups chicken broth (Swanson Less Sodium recommended)
• 1 lb chicken, cut into 1-inch bite-sized chunks
• 1/4 cup oil-packed sun-dried tomatoes, julienne cut
• 2 cups pasta
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup fresh spinach
• 1/4 tsp smoked paprika

For the Cheese Garnish:

• ricotta cheese (for dollops on top)
• parmesan cheese, freshly grated
• mozzarella cheese, shredded (Galbani whole milk mozzarella preferred)

Instructions

1. Build the Aromatic Base: Melt butter in a large pot over medium heat until foaming. Add the diced onion and cook for 3-4 minutes until it softens and starts to brown, developing deeper flavor. Stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes; cook for about 1 minute until fragrant, ensuring the aromatics infuse the soup with rich layers of taste.
2. Simmer the Chicken and Build the Broth: Pour in the chicken broth and add raw chicken chunks along with the sun-dried tomatoes. Bring this mixture to a simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F. Allow sun-dried tomatoes to soften and release concentrated flavor, enriching the broth without overpowering it.
3. Cook the Pasta Separately: While the chicken cooks, bring a separate pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside to prevent the pasta from soaking up too much broth and losing texture in the soup.
4. Shred the Chicken and Create the Cream Base: Remove the chicken from the pot using a slotted spoon and let it cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth and lump-free. This slurry will thicken the soup and add a creamy consistency without heaviness.
5. Thicken and Finish the Soup: Gradually whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until the soup thickens. Stir in smoked paprika, shredded chicken, cooked pasta, and spinach. Cook an additional 1-2 minutes just until the spinach wilts slightly, blending all flavors perfectly.
6. Serve with Creamy Cheese Garnish: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end creates creamy pockets that mimic lasagna layers and provide a delightful contrast between cool cheese and hot soup.

Notes

• Cooking pasta separately prevents it from becoming mushy and helps maintain the soup’s texture balance.
• Use oil-packed sun-dried tomatoes julienned for the best texture and flavor integration.
• The cornstarch slurry thickens the soup without making it overly heavy like some cream-based soups.
• Adding cheese at the end rather than stirring it in maintains textural contrast and melted pockets.
• Check chicken internal temperature (165°F) to ensure safe and tender cooking.
• For a richer flavor, use whole milk mozzarella as recommended.

Keywords: Chicken Lasagna Soup, creamy chicken soup, Italian soup, cozy dinner recipes, cheesy soup, lasagna flavors soup