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Best Chicken Lasagna Soup

Comforting Best Chicken Lasagna Soup in 30 Minutes Flat

Experience the comforting flavors of the best Chicken Lasagna Soup, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2.5 tbsp Butter Use unsalted for better control over saltiness.
  • 1 Onion, finely diced Opt for yellow or white onion for best results.
  • 4 cloves Garlic, minced Fresh garlic is preferred for maximum aroma.
  • 2.5 tsp Italian seasoning Substitute with dried basil, oregano, and thyme if needed.
  • 1 tsp Salt Adjust according to taste preferences.
  • 0.5 tsp Pepper Use freshly ground for better flavor.
  • 0.25 tsp Red chili flakes Omit for non-spicy version.
  • 4 cups Chicken broth Swanson Less Sodium recommended.
  • 1 lb Chicken, cut into 1-inch chunks Thighs offer more tenderness.
  • 0.25 cups Sun-dried tomatoes Use oil-packed for better texture.
For the Creamy Texture
  • 2 cups Pasta Any lasagna pasta can be used.
  • 1 cup Half-and-half Substitute with whole milk or non-dairy alternatives if needed.
  • 2 tbsp Cornstarch Mix well to avoid lumps.
For the Fresh Elements
  • 1 cup Spinach Wilt at the end for freshness.
For the Garnish
  • 0.25 tsp Smoked paprika Regular paprika can be used if unavailable.
  • Ricotta cheese Provides creaminess.
  • Parmesan cheese Best if freshly grated.
  • Mozzarella cheese Galbani whole milk mozzarella recommended.

Equipment

  • Large Pot
  • Separate pot for pasta

Method
 

Cooking Steps
  1. In a large pot over medium heat, melt 2.5 tablespoons of butter. Add 1 finely diced onion and sauté for 3-4 minutes until light golden brown. Stir in 4 minced garlic cloves for the last minute until fragrant.
  2. Sprinkle in 2.5 teaspoons of Italian seasoning, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/4 teaspoon of red chili flakes. Stir for about 1 minute.
  3. Pour in 4 cups of chicken broth and add 1 pound of raw chicken chunks along with 1/4 cup of sun-dried tomatoes. Bring to a gentle simmer and cook for 12-15 minutes.
  4. In a separate pot, boil salted water and cook 2 cups of lasagna pasta until al dente, about 8-10 minutes. Drain and set aside.
  5. Remove the chicken from the pot and shred into bite-sized pieces.
  6. In a small bowl, whisk 1 cup of half-and-half with 2 tablespoons of cornstarch until smooth. Pour back into the pot, stirring continuously until the soup thickens.
  7. Stir in 1/4 teaspoon of smoked paprika, the shredded chicken, the cooked pasta, and 1 cup of fresh spinach. Cook for an additional 1-2 minutes.
  8. Ladle the soup into bowls and top with dollops of ricotta cheese, freshly grated Parmesan, and shredded mozzarella.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Ensure you cook the pasta separately to maintain its texture. Shredding chicken while warm eases incorporation into the soup.

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