White Lasagna Soup

Introduction

White Lasagna Soup is a comforting and creamy dish that brings warmth to any meal. It combines all the wonderful flavors of traditional lasagna in a simple soup form, making it easy to prepare. This recipe is perfect for a busy weeknight or a cozy weekend gathering.

Why Make This Recipe

Making White Lasagna Soup is a great idea for several reasons. First, it’s quick and easy to prepare, taking only about 30-40 minutes from start to finish. Second, it’s a hearty dish that is both satisfying and delicious. Plus, you can customize it by adding your favorite ingredients. On a chilly day, there’s nothing quite like a warm bowl of this creamy soup to lift your spirits!

How to Make White Lasagna Soup

Making this soup is simple, and you’ll need just a few ingredients. Here’s what you’ll need:

Ingredients:

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves fresh garlic, finely minced
2 teaspoons Italian seasoning
1 teaspoon salt (reduce if not using low sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (more for extra spice)
3 cups low sodium chicken broth (use 4 cups for a thinner soup)
2 boneless skinless chicken breasts (about 300 grams)
¼ cup sundried tomatoes, chopped (optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams – I use Mafalda Corta. They are like mini lasagna noodles!)
1 cup half and half or cream (the higher the fat content, the richer the soup)
2 tablespoons corn starch
1 cup fresh spinach, roughly chopped
Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish, as desired

Directions:

In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.
Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun-dried tomatoes.
Bring to a simmer and cover, reduce heat to medium-low, and cook for 12-15 minutes, stirring occasionally, until the chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
When the chicken is cooked, remove it from the soup and shred it.
Whisk together the cream and corn starch.
Stir the shredded chicken, cooked pasta noodles, cream mixture, and spinach back into the pot and heat through.
Serve with cheese as desired.

How to Serve White Lasagna Soup

Serve White Lasagna Soup in bowls and top it with your choice of cheese. Fresh parsley can also add a nice touch. Pair it with some crusty bread or a simple salad for a complete meal!

How to Store White Lasagna Soup

To store leftover soup, let it cool to room temperature. Place it in an airtight container and store it in the refrigerator. It should last for about 3-4 days. You can also freeze the soup for up to 3 months. Just remember to leave out the pasta until you are ready to eat it, as it can become mushy when frozen and reheated.

Tips to Make White Lasagna Soup

For extra creaminess, use heavy cream instead of half and half.
If you prefer a vegetarian version, use vegetable broth and replace the chicken with more vegetables like zucchini or mushrooms.
Adjust the spice level by adding more or fewer red pepper flakes based on your taste.

Variation

You can switch out the chicken for turkey or use ground meats. Try adding different vegetables, such as bell peppers or carrots, for a colorful and nutritious boost.

FAQs

1. Can I use store-bought rotisserie chicken?
Yes! Shredded rotisserie chicken is a great time saver. Just add it in during the last few minutes to warm it through.

2. Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance. Just reheat on the stove and add fresh spinach before serving.

3. Is this soup gluten-free?
To make it gluten-free, use gluten-free pasta and check that the chicken broth is also gluten-free.

Enjoy making and sharing this delightful White Lasagna Soup!