White Lasagna Soup
A cozy and creamy soup that captures the essence of traditional lasagna in a comforting bowl, perfect for busy weeknights or family gatherings.
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!
Notes
For a lighter version, consider substituting half-and-half with non-dairy milk. Store leftovers in an airtight container in the refrigerator for up to three days.