Indulge in the comforting embrace of White Lasagna Soup, a dish that captures the essence of traditional lasagna while delivering it in a cozy, soul-warming soup form. This creamy and hearty recipe combines the richness of pasta with tender chicken, vibrant spinach, and a blend of melty cheeses. Perfect for chilly evenings or when you need a quick but satisfying meal, you’ll find each spoonful reminiscent of a classic Italian favorite. Easy to prepare and incredibly flavorful, this soup is bound to become a staple in your kitchen.
Why We Love This White Lasagna Soup Recipe
This White Lasagna Soup stands out for many reasons. First, it’s a delightful twist on a timeless classic, providing all the comfort of lasagna without the layering hassle. The flavors meld beautifully, thanks to the aromatic sauté of onions and garlic, combined with Italian herbs that evoke a feeling of home. You’ll love its creamy consistency, made rich with half-and-half and cheese, while the chicken and spinach add nutrition without compromising on taste. Plus, it’s a one-pot wonder, meaning less cleanup and more time enjoying your meal with family or friends. This recipe is versatile, easy to customize, and promises satisfaction with every bowl.
Ingredients about White Lasagna Soup
To create your White Lasagna Soup, gather the following ingredients:
List of ingredients with measurements
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional, for heat)
- 6 cups low-sodium chicken broth
- 1 lb boneless skinless chicken breasts
- ¼ cup chopped sun-dried tomatoes (optional)
- 8 oz Mafalda corta pasta (or any small pasta)
- 1 cup half-and-half (or heavy cream)
- 1 tbsp cornstarch
- 3 cups fresh spinach
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese or shredded mozzarella
How to Make White Lasagna Soup Directions
Creating your White Lasagna Soup is a straightforward process, perfect for cooks of any level. Start by melting the unsalted butter in a large Dutch oven or soup pot over medium heat. Once the butter is melted, add the diced onion. Sauté for about 5 to 7 minutes or until the onion becomes soft and lightly golden. Then, introduce the minced garlic, Italian seasoning, salt, pepper, and optional red pepper flakes. This aromatic blend should cook for an additional minute, allowing the flavors to mingle beautifully.
Next, pour in the low-sodium chicken broth, ensuring you have a good base for your soup. Add in the raw boneless, skinless chicken breasts and the optional sun-dried tomatoes for an extra burst of flavor. Bring the mixture to a gentle simmer, covering your pot and allowing it to cook for about 15 to 20 minutes. This simmering festivity ensures the chicken is cooked through and tender.
While the soup is simmering, take the opportunity to cook your chosen pasta in a separate pot. Aim for it to be just al dente, as it will continue to cook when added to the soup later. Once done, drain the pasta and set it aside.
With the chicken now ready, remove it from the pot and begin to shred it using two forks. Return the shredded chicken back to the soup, enhancing its heartiness. To introduce a creamy texture, whisk together the half-and-half and cornstarch in a small bowl until smooth. Pour this mixture into the soup, stirring to combine, and allow it to cook for an additional 2 to 3 minutes until slightly thickened.
Now, it’s time to add in the fresh spinach and the cooked pasta. Stir these ingredients into the bubbling soup, letting the spinach wilt and everything heat through. Once ready, ladle the soup into bowls, topping each serving with a generous scoop of ricotta cheese and a sprinkle of Parmesan or mozzarella cheese. Enjoy your creation hot, ideally paired with some hearty crusty bread on the side.
How to Serve White Lasagna Soup
Serving your White Lasagna Soup is as delightful as making it. Start with a warm bowl to enhance the experience. Ladle a generous portion of the creamy soup, ensuring each bowl is filled with pasta, chicken, and bright spinach. The final touch, a scoop of ricotta, will add an appealing texture and a beautiful presentation. For an extra layer of flavor, sprinkle freshly grated Parmesan or cheese of your choice on top.
You can serve the soup alongside crusty bread for dipping, which complements the creamy broth perfectly. A side salad can also be a refreshing contrast to the warmth of the soup, creating a well-rounded meal. Consider offering additional toppings, like extra red pepper flakes or a drizzle of olive oil, to allow guests to customize their bowls to their liking. The comfort and inviting aroma of this dish will surely make your dining experience memorable.
Expert Tips: White Lasagna Soup
To take your White Lasagna Soup to the next level, consider these expert tips:
- Quality Ingredients: Use high-quality chicken broth and fresh ingredients for the best flavor. Low-sodium broth allows you to control the salt level in the soup.
- Pasta Options: Feel free to experiment with different small pasta shapes. While Mafalda corta works beautifully, shells or ditalini would also be delightful choices.
- Cheese Variations: You can mix your cheeses for a flavor boost. Combining ricotta with some cream cheese makes for a richer addition, while adding a sprinkle of mozzarella can enhance the creamy quality.
- Make It Ahead: This soup can be made a day ahead of time. Allow the flavors to develop overnight in the fridge. Just remember to reheat gently and add a bit of broth if it’s too thick.
- Add More Vegetables: Incorporating other vegetables like zucchini or bell peppers can enhance nutrition and add flavor.
- Store Properly: If you anticipate leftovers, store the pasta separately as it can soak up the soup and become too mushy over time.
How to Store White Lasagna Soup
Storing your White Lasagna Soup is straightforward and ensures you can enjoy leftovers without losing flavor. Allow the soup to cool to room temperature before transferring it into an airtight container. It can be stored in the refrigerator for up to three days. If you want to keep it longer, consider freezing it. Portion the soup into freezer-safe containers, leaving some space at the top as it may expand when frozen. Your soup can remain good in the freezer for up to three months.
When you’re ready to eat your stored soup, simply reheat it on the stove over medium heat, stirring occasionally until heated through. If the soup is too thick, add a splash of broth or water to achieve your desired consistency. Enjoy the comforting goodness as if it were freshly made!
Variation of White Lasagna Soup
One of the best aspects of White Lasagna Soup is its versatility. You can easily customize it according to your preferences and pantry ingredients. Consider these exciting variations:
- Vegetarian: Replace the chicken with hearty vegetables such as mushrooms, zucchini, and bell peppers. You can add chickpeas or cannellini beans for extra protein.
- Creamier Version: Substitute the half-and-half with heavy cream for an even richer soup. You may also increase the amount of cheese to enhance creaminess.
- Flavor Boosts: Explore adding different herbs and spices like basil, thyme, or a hint of nutmeg for a unique flavor profile.
- Protein Swap: Instead of chicken, use shredded rotisserie chicken or turkey. For a seafood twist, consider adding cooked shrimp or crab for a luxurious treat.
- Gluten-Free Option: Swap regular pasta for gluten-free pasta made from rice or quinoa. This keeps everyone in your family happy and included.
- Spicy Twist: For a bit of heat, incorporate diced jalapeños or use spicy Italian sausage instead of chicken. This adds depth and warms up the flavor profile.
FAQ
What is White Lasagna Soup?
White Lasagna Soup is a creamy, comforting soup that takes inspiration from traditional lasagna. It comprises ingredients like chicken, pasta, spinach, and a blend of cheeses, offering a flavorful and hearty dish in a bowl.
How can I adjust the flavor of my White Lasagna Soup?
To adjust the flavor, consider adding more herbs such as basil or thyme, or enhance the seasoning with garlic powder or onion powder. A splash of lemon juice can brighten the overall taste, making it even more refreshing.
Can I make White Lasagna Soup ahead of time?
Yes, you can prepare White Lasagna Soup ahead of time. It actually improves in flavor when made a day in advance. Just store it in the fridge and reheat when ready to serve.
What can I serve with White Lasagna Soup?
Serve White Lasagna Soup with crusty bread, a side salad, or garlic knots. These accompaniments enhance the dining experience and complement the soup wonderfully.
How long can I store White Lasagna Soup?
Store White Lasagna Soup in an airtight container for up to three days in the refrigerator, or freeze it for up to three months. Just be sure to separate pasta from the soup if you choose to store it for an extended period.
White Lasagna Soup
Ingredients
For the soup base
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes optional, for heat
- 6 cups low-sodium chicken broth
- 1 lb boneless skinless chicken breasts
- ¼ cup chopped sun-dried tomatoes optional
For the creamy finish
- 8 oz Mafalda corta pasta (or any small pasta)
- 1 cup half-and-half (or heavy cream)
- 1 tbsp cornstarch
- 3 cups fresh spinach
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese or shredded mozzarella
Instructions
Preparation
- Melt the unsalted butter in a large Dutch oven or soup pot over medium heat.
- Add the diced onion and sauté for about 5 to 7 minutes or until the onion becomes soft and lightly golden.
- Introduce the minced garlic, Italian seasoning, salt, pepper, and optional red pepper flakes, cooking for an additional minute.
Cooking the Soup
- Pour in the low-sodium chicken broth, then add the raw chicken breasts and optional sun-dried tomatoes.
- Bring the mixture to a gentle simmer, cover the pot, and allow it to cook for about 15 to 20 minutes.
- While the soup is simmering, cook the chosen pasta in a separate pot until just al dente, drain, and set aside.
- Remove the cooked chicken from the pot, shred it using two forks, and return it to the soup pot.
- Whisk together the half-and-half and cornstarch in a small bowl until smooth, then pour into the soup and stir to combine.
- Allow to cook for an additional 2 to 3 minutes until slightly thickened.
- Add in the fresh spinach and cooked pasta, stirring until the spinach wilts and everything is heated through.
Serving
- Ladle the soup into bowls, topping each serving with a generous scoop of ricotta cheese and a sprinkle of Parmesan or mozzarella cheese.
- Enjoy your creation hot, ideally paired with some crusty bread on the side.
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