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Best Chicken Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/best-chicken-lasagna-soup-recipe/