Description

Cozy up with this creamy white lasagna soup that combines tender chicken, sun-dried tomatoes, fresh spinach, and gluten-free pasta in a rich, cheesy broth. This comforting and hearty soup delivers all the flavors of classic lasagna, but in a quick and easy one-pot meal perfect for any season.

Ingredients

Scale

Protein

1 pound Boneless Chicken (lean protein, can substitute with vegetables for vegetarian option)

Produce

1 large Onion (adds sweetness and depth; shallots can substitute)
4 cloves Garlic (fresh preferred, garlic powder as alternative)
½ cup Sun-Dried Tomatoes (chopped, for concentrated sweetness and acidity)
3 cups Fresh Spinach (adds freshness; kale can be an alternative)

Pasta & Broth

8 ounces Gluten-Free Pasta (use regular pasta if gluten is not a concern)
6 cups Chicken Broth (vegetable broth can substitute for vegetarian version)

Dairy & Thickeners

1 cup Half-and-Half (dairy-free options available)
2 tablespoons Cornstarch (for thickening the soup)
½ cup Ricotta Cheese (adds creaminess; can use other cheeses or dairy-free options)
½ cup Parmesan Cheese (grated, for flavor)
½ cup Mozzarella Cheese (shredded, for melting on top)

Seasonings

2 tablespoons Olive Oil (for sautéing; neutral oil can be used)
1 teaspoon Red Chili Flakes (adjust to taste or omit)
Salt and Pepper (to season chicken and soup as needed)

Instructions

Cook Chicken: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of boneless chicken seasoned lightly with salt and pepper. Sauté for 5-7 minutes until chicken is browned and cooked through. Remove chicken from the pot and set aside.
Sauté Aromatics: In the same pot, add 1 chopped onion and 4 minced garlic cloves. Cook over medium heat for 3-4 minutes until the onion becomes translucent and fragrant.
Add Vegetables: Stir in ½ cup of chopped sun-dried tomatoes and 3 cups of fresh spinach. Continue cooking for 2-3 minutes until the spinach wilts.
Cook Pasta in Broth: Pour in 6 cups of chicken broth and bring to a boil. Add 8 ounces of gluten-free pasta. Reduce heat to medium and cook for 8-10 minutes until the pasta is tender.
Thicken Soup: In a separate bowl, whisk together 1 cup half-and-half and 2 tablespoons cornstarch until smooth. Slowly stir this mixture into the soup, simmering for an additional 2-3 minutes until the soup thickens.
Serve and Garnish: Ladle the hot white lasagna soup into bowls. Top each serving with ricotta, Parmesan, and shredded mozzarella cheese. Sprinkle with red chili flakes if desired. Serve immediately for a warm, cheesy comfort meal.

Notes

Vegetarian option: Substitute chicken with extra vegetables such as mushrooms or zucchini, and use vegetable broth.
Gluten-free: Use gluten-free pasta as indicated or choose regular pasta if gluten is not a concern.
Dairy-free: Replace half-and-half and cheeses with plant-based alternatives.
Adjust spice level by modifying the amount of red chili flakes or omitting entirely.
Leftovers can be stored in an airtight container up to 3 days and reheated gently on stovetop.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: White Lasagna Soup, Creamy Soup, Gluten-Free Soup, Chicken Soup, Comfort Food, One-Pot Meal, Italian-Inspired Soup