White Lasagna Soup Recipe
This White Lasagna Soup recipe offers a comforting and creamy twist on traditional lasagna. Packed with flavors from tender chicken, aromatic vegetables, and rich cheeses, it's a perfect dish for those seeking a hearty and satisfying meal. Ideal for family dinners or a cozy night in, this soup is sure to become a favorite.
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Measuring Cups and Spoons
- Two forks (for shredding chicken)
- Separate pot for cooking pasta
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes optional, for spice
- 4 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 pound)
- ½ cup sundried tomatoes chopped (optional)
- 8 ounces Mafalda or lasagna noodles broken into pieces
- 1 cup heavy cream or half-and-half
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 cups fresh spinach roughly chopped
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese for garnish
Instructions
Prepare the Base:
- In a large pot, melt butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes; cook for 1 minute.
Add Broth and Chicken:
- Pour in chicken broth and bring to a simmer. Add chicken breasts and sundried tomatoes. Cover and simmer for about 15-20 minutes, or until the chicken is cooked through.
Cook the Pasta:
- While the chicken is cooking, boil the pasta in a separate pot according to package instructions until al dente. Drain and set aside.
Shred the Chicken:
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Thicken the Soup:
- In a small bowl, mix cornstarch with water to create a slurry. Stir the slurry and cream into the soup. Bring to a simmer and cook until the soup thickens slightly.
Final Touches:
- Add the cooked pasta and spinach to the soup. Cook until the spinach wilts, about 2 minutes.
Serve:
- Ladle the soup into bowls. Top each serving with a sprinkle of Parmesan and a dollop of ricotta cheese.
Enjoy:
- Serve hot and enjoy your homemade White Lasagna Soup!
Notes
- For a lighter version, use low-fat cream or milk.
- The soup can be made vegetarian by omitting the chicken and using vegetable broth.
- Store leftovers in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
- If freezing, do so before adding the pasta and dairy. Add these when reheating the soup.