White Lasagna Soup
Imagine a cozy evening with the aroma of warm and comforting soup wafting throughout your kitchen. White Lasagna Soup is that bowl of deliciousness that captures the heart and soul of lasagna but in a soothing soup format. It’s the perfect dish for busy weeknights or a settling family dinner, combining the creaminess of lasagna with the ease of a one-pot meal. This recipe has quickly become a staple in my household, and I’m thrilled to share it with you.
Why This Dish Deserves a Spot in Your Recipe Book
Why should you whip up this incredible White Lasagna Soup? Here are a few compelling reasons. First off, it’s a real time-saver. With minimal prep and just one pot to clean, it’s the kind of dish that lets you savor your family time rather than slaving away in the kitchen. Plus, it’s incredibly budget-friendly; basic ingredients come together to create something that tastes luxurious without breaking the bank.
This soup is also adaptable to feedback; kids love it, which is no small feat! One recent reviewer noted, “It’s so creamy and flavorful – my family couldn’t get enough, and I felt like a culinary genius!” This dish has a way of transforming a routine meal into an irresistible treat, making it ideal for everything from weeknight dinners to special occasions.
Understanding the Cooking Process
Making White Lasagna Soup is a breeze! In this recipe, we’re going to start by sautéing some aromatics to build a flavorful base, then add chicken and broth for richness. The small pasta cooks to tender perfection, while a touch of cream elevates the dish to a comforting hug in a bowl. Let’s quickly outline how this delightful soup comes together.
- Sauté Aromatics: Begin by melting butter in a Dutch oven, then add diced onions, followed by garlic, and spices.
- Simmer Chicken: Add chicken broth and chicken, allowing them to blend together in harmony.
- Cook the Pasta Separately: Make little pasta al dente in another pot.
- Shred the Chicken: After it’s done simmering, shred the chicken for easy incorporation.
- Creamy Finish: Whisk together half-and-half and cornstarch to create a slurry that adds richness.
- Combine It All: Stir the greens and pasta into the mix, and you’ve got yourself a delicious soup!
What You’ll Need
Gather a few simple ingredients to craft this inviting soup. Here’s your shopping list:
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional, for heat)
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- ¼ cup chopped sun-dried tomatoes (optional)
- 8 oz Mafalda corta pasta (or any small pasta)
- 1 cup half-and-half (or heavy cream)
- 1 tbsp cornstarch
- 3 cups fresh spinach
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese or shredded mozzarella
Consider substituting half-and-half with non-dairy milk for a lighter version!
Cooking Instructions
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Sauté Aromatics: In a large Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5–7 minutes until softened and golden. Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes for one more minute.
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Simmer Chicken: Pour in the chicken broth, then add the raw chicken breasts and sun-dried tomatoes (if you’re using them). Bring to a simmer, cover, and let cook over medium-low heat for 15–20 minutes, until the chicken is fully cooked.
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Cook Pasta: In a separate pot, cook your pasta until just al dente, then drain and set aside.
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Shred Chicken: Remove the cooked chicken, shred it using two forks, and return it to the pot.
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Cream it Up: In a small bowl, whisk together the half-and-half and cornstarch to create a slurry. Stir this mixture into the soup and cook for 2–3 minutes until it begins to thicken.
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Add Greens & Pasta: Stir in the spinach and cooked pasta, allowing everything to meld together. Simmer just until the spinach wilts.
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Finish & Serve: Ladle your hearty soup into bowls, topping each with a scoop of ricotta and a sprinkle of Parmesan or mozzarella. Serve hot with a crusty loaf of bread for a delightful meal experience!
Best Ways to Enjoy Your White Lasagna Soup
To elevate your dining experience, consider serving this soup topped with fresh herbs like basil or parsley. Pair it with a side of garlic bread or a crisp salad to balance the creaminess. It’s also fabulous when accompanied by a robust red wine or sparkling water for a refreshing touch.
Keeping It Fresh: Storing and Reheating Tips
If you find yourself with leftovers, don’t worry! Store the soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat until heated through. If you wish to freeze it, do so right after cooking, but skip adding the pasta until you reheat it later, as this will keep the texture nice and fresh.
Helpful Cooking Tips
To elevate your White Lasagna Soup, here are a few tips:
- Always use fresh and high-quality ingredients — they make a noticeable difference.
- Don’t rush the sautéing process; properly cooked onions and garlic caramelize, adding sweetness to the soup.
- Adjust the spices according to your taste; if you want spicier soup, don’t hesitate to add more red pepper flakes!
Creative Twists on White Lasagna Soup
Feel free to customize this recipe with various toppings or substitutions. You can experiment with different cheeses like goat cheese or even throw in some cooked, crumbled sausage for added heartiness. Swapping out the spinach for kale can give a different texture and flavor profile, making it a versatile dish!
Your Questions Answered
What is the prep time for White Lasagna Soup?
Prep time typically takes around 10-15 minutes, while cooking time is about 30 minutes, making this a quick meal.
Can I use a different type of pasta?
Absolutely! Any small pasta shape works well, like elbow macaroni or shell pasta.
How can I make this recipe vegetarian?
To make a vegetarian version, replace chicken with chickpeas, vegetable broth, and skip the chicken. You’ll still enjoy a savory, hearty soup!
This White Lasagna Soup is more than just a meal; it’s an experience that brings comfort and joy to the dinner table. Enjoy!
White Lasagna Soup
Ingredients
Aromatics
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional, for heat)
Main Ingredients
- 6 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breasts
- ¼ cup chopped sun-dried tomatoes (optional)
- 8 oz Mafalda corta pasta (or any small pasta)
- 1 cup half-and-half (or heavy cream)
- 1 tbsp cornstarch
- 3 cups fresh spinach
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese or shredded mozzarella
Instructions
Preparation
- In a large Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5–7 minutes until softened and golden. Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes for one more minute.
- Pour in the chicken broth, then add the raw chicken breasts and sun-dried tomatoes (if you’re using them). Bring to a simmer, cover, and let cook over medium-low heat for 15–20 minutes, until the chicken is fully cooked.
- In a separate pot, cook your pasta until just al dente, then drain and set aside.
- Remove the cooked chicken, shred it using two forks, and return it to the pot.
- In a small bowl, whisk together the half-and-half and cornstarch to create a slurry. Stir this mixture into the soup and cook for 2–3 minutes until it begins to thicken.
- Stir in the spinach and cooked pasta, allowing everything to meld together. Simmer just until the spinach wilts.
- Ladle your hearty soup into bowls, topping each with a scoop of ricotta and a sprinkle of Parmesan or mozzarella. Serve hot with a crusty loaf of bread for a delightful meal experience!
