Description

This cozy and creamy White Lasagna Soup combines the comforting flavors of traditional lasagna in a hearty, comforting bowl. Featuring tender boneless chicken, sun-dried tomatoes, and fresh spinach, all simmered in a rich, cheesy broth with gluten-free pasta, this soup is perfect for warming up any chilly day. Topped with a blend of ricotta, Parmesan, and mozzarella, it’s a delicious twist on classic lasagna made easy in one pot.

Ingredients

Scale

Protein and Vegetables

1 pound Boneless Chicken (Lean protein source; substitute with vegetables for vegetarian option.)
1 large Onion (Adds sweetness and depth; shallots can be used as a substitute.)
4 cloves Garlic (Fresh is best, but garlic powder works in a pinch.)
½ cup Sun-Dried Tomatoes (Provide concentrated sweetness and acidity; roasted red peppers can be a great replacement.)
3 cups Fresh Spinach (Adds freshness; kale can be an alternative.)

Carbohydrates

8 ounces Gluten-Free Pasta (Use regular pasta if gluten is not a concern.)

Liquids and Dairy

2 tablespoons Olive Oil (Ideal for sautéing; any neutral oil can be used.)
6 cups Chicken Broth (Substitute with vegetable broth for vegetarian option.)
1 cup Half-and-Half (Dairy-free options available.)
½ cup Cheese (Ricotta) (Adds creaminess; use other cheeses or dairy-free options.)
½ cup Parmesan Cheese (Grated; adds flavor.)
½ cup Mozzarella Cheese (Shredded; for melting on top.)

Thickener and Seasoning

2 tablespoons Cornstarch (Thickens the soup without making it heavy.)
1 teaspoon Red Chili Flakes (Adjust according to preference or omit.)

Instructions

Sauté Chicken: In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of boneless chicken, seasoning lightly with salt and pepper. Sauté for about 5-7 minutes, until the chicken is browned and cooked through. Remove chicken and set aside.
Sauté Aromatics: In the same pot, add 1 chopped onion and 4 minced garlic cloves. Sauté over medium heat for 3-4 minutes until the onion is translucent and fragrant.
Add Vegetables: Stir in ½ cup of chopped sun-dried tomatoes and 3 cups of fresh spinach. Cook for 2-3 minutes until the spinach wilts and the mixture is well combined.
Simmer Soup Base: Pour in 6 cups of chicken broth and bring to a boil. Add 8 ounces of gluten-free pasta, then reduce the heat to medium and cook for 8-10 minutes until the pasta is tender.
Thicken Soup: In a separate bowl, whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch until smooth. Slowly stir this mixture into the soup and simmer for an additional 2-3 minutes until the soup thickens slightly.
Serve with Cheese: Ladle the White Lasagna Soup into bowls, topping each serving generously with ricotta, Parmesan, and shredded mozzarella cheese. Sprinkle with red chili flakes if desired for a bit of heat.

Notes

For a vegetarian version, substitute chicken with extra vegetables and use vegetable broth instead of chicken broth.
Regular pasta can be used if gluten is not a concern.
To make this soup dairy-free, use a plant-based half-and-half and dairy-free cheese alternatives.
Adjust the amount of red chili flakes based on your spice preference or omit entirely for a milder flavor.
Sautéing the chicken in the same pot adds depth of flavor to the soup base.
Ensure to stir the cornstarch and half-and-half mixture well to avoid lumps when thickening the soup.

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

Keywords: White Lasagna Soup, creamy soup, gluten-free lasagna soup, chicken soup, one-pot recipes, comfort food