White Lasagna Soup
Indulge in the comforting embrace of White Lasagna Soup, a cozy and creamy dish that captures the essence of traditional lasagna in a delicious soup form, perfect for chilly evenings.
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.
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 three days. For longer storage, freeze in freezer-safe containers for up to three months. Reheat gently on the stove, adding broth if necessary.