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Best Chicken Lasagna Soup

Best Chicken Lasagna Soup for Cozy Family Nights

Experience the soothing warmth of Best Chicken Lasagna Soup, blending classic lasagna flavors into a creamy, comforting bowl perfect for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Butter Use unsalted for better control over seasoning.
  • 1 Onion, finely diced White or yellow onions work well.
  • 4 cloves Garlic, minced Fresh garlic is preferred for maximum taste.
  • 2.5 tsp Italian Seasoning Can be substituted with fresh herbs like basil and oregano.
  • 1 tsp Salt Adjust according to taste preference.
  • 0.5 tsp Pepper Adjust according to taste preference.
  • 0.25 tsp Red Chili Flakes Omit for a milder soup.
For the Chicken and Broth
  • 4 cups Chicken Broth Use low sodium broth for better control over saltiness.
  • 1 lb Chicken, cut into 1-inch chunks Boneless skinless thighs can be used for tenderness.
  • 0.25 cup Sun-Dried Tomatoes, julienne cut, oil-packed Fresh tomatoes can be substituted; just reduce broth accordingly.
For the Creamy Finish
  • 2 cups Pasta Cooked separately to avoid mushiness; lasagna noodles are excellent.
  • 1 cup Half-and-Half Milk or heavy cream can be used based on preference.
  • 2 tbsp Cornstarch Ensure it’s whisked well with half-and-half to avoid clumps.
For the Veggie Boost
  • 1 cup Spinach Fresh or frozen works; add later to prevent overcooking.
  • 0.25 tsp Smoked Paprika Can be omitted if unavailable.

Equipment

  • large pot
  • Whisk
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, melt 2 tablespoons of butter. Add 1 finely diced onion and sauté for 3-4 minutes until softened. Stir in 4 minced garlic cloves, 2.5 teaspoons of Italian seasoning, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/4 teaspoon of red chili flakes for an additional minute.
  2. Pour in 4 cups of chicken broth and add 1 pound of chicken chunks and 1/4 cup of sun-dried tomatoes. Bring to a gentle simmer and let cook for 12-15 minutes until chicken is tender.
  3. While the soup is simmering, bring a pot of salted water to a boil. Add 2 cups of lasagna pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
  4. In a small bowl, whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch. Gradually add this to the simmering soup, stirring constantly for 1-2 minutes until thickened.
  5. Add 1/4 teaspoon of smoked paprika, the cooked chicken, reserved pasta, and 1 cup of spinach to the pot. Cook for an additional 1-2 minutes until spinach wilts.
  6. Ladle the soup into bowls and top with ricotta, parmesan, and mozzarella. The cheese will melt slightly into the soup.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 30gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 900mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze without pasta for up to 3 months. Reheat gently on the stove.

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