White Lasagna Soup
A comforting soup that combines the rich flavors of lasagna with cheesy dumplings, perfect for chilly evenings.
Equipment
- Large Pot
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 tablespoons Unsalted Butter
- 1 small Yellow Onion diced
- 3 cloves Garlic minced
- 1 teaspoon Italian Seasoning
- 0.5 teaspoon Salt adjust to taste
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Crushed Red Pepper Flakes optional, for heat
- 6 cups Low-Sodium Chicken Broth
- 1 pound Boneless Skinless Chicken Breasts
- 0.25 cup Chopped Sun-Dried Tomatoes optional
- 8 oz Mafalda Corta Pasta or any small pasta
- 1 cup Half-and-Half or heavy cream
- 1 tablespoon Cornstarch
- 3 cups Fresh Spinach
- 0.5 cup Ricotta Cheese
- 0.25 cup Grated Parmesan Cheese or shredded mozzarella
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for another minute.
- Stir in the chicken broth and add the chicken breasts and sun-dried tomatoes (if using). Bring to a simmer.
- Simmer on medium-low heat for 15-20 minutes until the chicken is cooked through.
- While the soup simmers, cook the pasta in a separate pot until al dente. Drain and set aside.
- Remove the chicken from the pot and shred it. Return the shredded chicken to the soup.
- In a small bowl, whisk together half-and-half and cornstarch. Stir this mixture into the soup and cook for another 2-3 minutes to thicken.
- Add the fresh spinach and cooked pasta, stirring until the spinach wilts.
- Serve the soup hot, topped with ricotta and Parmesan cheese.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.