Best Chicken Lasagna Soup Recipe

Introduction

This Best Chicken Lasagna Soup combines the comforting flavors of classic lasagna in a cozy, creamy soup form. It’s hearty, flavorful, and perfect for warming up on a chilly day. With tender chicken, savory sun-dried tomatoes, and a cheesy finish, it’s a family favorite made easy.

Ingredients

• 2.5 tbsp butter (preferably Kerrygold unsalted)
• 1 onion, finely diced (1/4-inch pieces)
• 4 cloves garlic, minced
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp 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 sun-dried tomatoes, oil-packed and julienne cut
• 2 cups pasta
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup spinach
• 1/4 tsp smoked paprika
• Ricotta cheese (for garnish)
• Parmesan cheese (for garnish)
• Mozzarella cheese (preferably Galbani whole milk, for garnish)

Instructions

1. Step 1: Melt the butter in a large pot over medium heat. Once foaming, add the diced onion and cook for 3-4 minutes until it starts to brown and soften. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant. This builds a flavorful aromatic base.
2. Step 2: Pour in the chicken broth, then add the raw chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F. The tomatoes will soften and deepen the broth’s flavor.
3. Step 3: While the chicken simmers, bring a separate pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside to keep the soup’s texture balanced.
4. Step 4: Remove the cooked chicken from the broth with 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 without heaviness.
5. Step 5: Slowly whisk the half-and-half mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until slightly thickened. Add the smoked paprika, then stir in the shredded chicken, cooked pasta, and spinach. Cook an additional 1-2 minutes until the spinach wilts.
6. Step 6: Ladle the soup into bowls and garnish each serving with a dollop of ricotta, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end creates creamy pockets and a delightful temperature contrast.

Tips & Variations

• Use oil-packed sun-dried tomatoes and julienne cut for the best texture and flavor infusion.
• Cook pasta separately to prevent it from becoming mushy and soaking up too much broth.
• For a spicier soup, increase the red chili flakes or add a dash of hot sauce.
• Substitute half-and-half with whole milk or cream for a lighter or richer soup respectively.
• Try adding fresh basil or oregano for an herbal twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup thickens too much after chilling, add a splash of chicken broth or water while reheating to loosen the consistency. Avoid storing pasta mixed in if possible; store it separately to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can use shredded rotisserie or cooked chicken. Add it in Step 5 instead of cooking raw chicken in the broth. This will reduce the overall cooking time.

What type of pasta works best in this soup?

Small pasta shapes like ditalini, elbow macaroni, or mini shells work well since they evenly distribute throughout the soup and mimic the lasagna noodle texture.

Best Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

4.9 from 126 reviews

This Best Chicken Lasagna Soup captures all the comforting, hearty flavors of classic lasagna in a creamy, flavorful soup. Tender chicken chunks, sun-dried tomatoes, pasta, and spinach come together in a rich, aromatic broth thickened with a half-and-half and cornstarch slurry. Finished with dollops of creamy ricotta and melty Parmesan and mozzarella cheeses, this soup is perfect for a cozy meal that tastes like lasagna in every bite.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Soup:

• 2.5 tbsp unsalted butter (I like 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 breast or thigh, cut into 1-inch bite-sized chunks
• 1/4 cup oil-packed sun-dried tomatoes, julienne cut
• 2 cups pasta (preferably small shapes like ditalini or small shells)
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup fresh spinach
• 1/4 tsp smoked paprika

For the Cheese Garnish:

• Ricotta cheese, for dolloping
• Grated Parmesan cheese
• Shredded mozzarella cheese (Galbani whole milk mozzarella preferred)

Instructions

1. Build the Aromatic Base: Melt the butter in a large pot over medium heat. When it is foaming, add the diced onion and cook for 3-4 minutes until it softens and begins to brown slightly, deepening the flavor. Then stir in the minced garlic, Italian seasoning, salt, pepper, and red chili flakes, cooking for about 1 minute until fragrant to create a complex flavor foundation.
2. Simmer the Chicken and Build the Broth: Pour in the chicken broth, then add the raw chicken chunks and julienned sun-dried tomatoes. Bring everything to a simmer over medium-low heat and cook for 12-15 minutes, until the chicken is fully cooked with an internal temperature of 165°F. Allow the sun-dried tomatoes to soften, enriching the broth with their deep, concentrated flavor.
3. Cook the Pasta Separately: While the chicken simmers, bring a separate pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside. Cooking the pasta separately ensures it does not become overly soft or absorb too much broth, preserving balanced texture in the soup.
4. Shred the Chicken and Create the Cream Base: Remove the cooked 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 with no lumps to form a slurry that will thicken the soup.
5. Thicken and Finish the Soup: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to avoid lumps. Let it cook for 1-2 minutes until the soup thickens slightly. Add the smoked paprika for subtle smokiness, then stir in the shredded chicken, cooked pasta, and fresh spinach. Cook for another 1-2 minutes until the spinach wilts just slightly.
6. Serve with Creamy Cheese Garnish: Spoon the soup into bowls and top each serving with a generous dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end allows it to remain creamy and melt in pockets throughout the soup, creating a texture reminiscent of eating traditional lasagna.

Notes

• Use oil-packed sun-dried tomatoes julienned for best texture and flavor infusion.
• Cook pasta separately to keep soup broth from becoming too thick or pasta mushy.
• The half-and-half and cornstarch slurry thickens the soup without heaviness, preserving a creamy yet light texture.
• Checking chicken temperature ensures safety and tenderness; cook until 165°F internal temperature is reached.
• Adding cheese as a garnish rather than stirring it in creates creamy pockets and textural contrast.
• Adjust seasoning to taste, especially salt and chili flakes for desired heat level.

Keywords: chicken lasagna soup, creamy chicken soup, italian soup, lasagna-inspired soup, chicken pasta soup, comforting soup, easy weeknight dinner