White Lasagna Soup is a comforting and creamy dish that combines the rich flavors of traditional lasagna with a hearty soup base. Each spoonful brings you the unmistakable taste of classic Italian flavors, made easy and accessible for any weeknight meal. This delightful soup is a warming embrace on chilly days, offering the perfect balance of textures and flavors to satisfy your craving for comfort food.
Why We Love This White Lasagna Soup Recipe
This White Lasagna Soup is more than just a meal; it’s an experience. The combination of tender chicken, fresh spinach, and creamy half-and-half makes every bowl a delight. It’s a one-pot wonder that simplifies the cooking process without sacrificing flavor. Whether you’re cooking for your family or entertaining friends, this soup impresses all. Plus, it’s a versatile recipe that allows for adjustments based on your personal taste, making it a true favorite in any household.
Ingredients about White Lasagna Soup
Here’s what you’ll need to create the wonderful White Lasagna Soup:
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt (adjust 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
How to Make White Lasagna Soup Directions
To start your culinary journey, melt the unsalted butter in a large Dutch oven or soup pot over medium heat. The butter sets the foundation for wonderful flavors, enhancing both taste and aroma. Once melted, add the diced onion, allowing it to sauté for about 5 to 7 minutes, or until it becomes soft and lightly golden. The color and aroma of the onions bring warmth to your kitchen.
Next, introduce the minced garlic, Italian seasoning, salt, black pepper, and optional crushed red pepper flakes. Allow this mixture to cook for about a minute, ensuring the garlic becomes fragrant. This creates a flavor base that will carry through every spoonful of soup.
Pour in the low-sodium chicken broth, and then add the raw chicken breasts along with the sun-dried tomatoes if you choose to include them. Let the mixture simmer gently, covered, for 15 to 20 minutes. This step is vital as it infuses the broth with the wonderful flavors of chicken and spices while cooking the chicken to perfection.
While the chicken is simmering, take this opportunity to cook your Mafalda corta pasta in a separate pot until it reaches an al dente texture. Be sure to drain it well and set aside for later.
Once your chicken is cooked, remove it from the pot and shred it using two forks. This is where the magic happens; returning the shredded chicken to the pot enriches the soup with its meaty goodness.
In a small bowl, whisk together the half-and-half and cornstarch until completely smooth. Stir this mixture into your soup and let it cook for an additional 2 to 3 minutes. This addition will transform your soup into a creamy delight!
Now it’s time to add the fresh spinach and cooked pasta, stirring until everything is heated through and the spinach has wilted. This last step ensures your soup is visually appealing and packed with nutrition and flavor.
Ladle the steaming soup into bowls, topping each serving with a dollop of ricotta and a sprinkle of either grated Parmesan or shredded mozzarella. The final touch adds creaminess and a burst of flavor that completes this delightful dish. Serve your White Lasagna Soup hot, ideally accompanied by crusty bread to dip into the delicious broth.
How to Serve White Lasagna Soup
Serving White Lasagna Soup is an art in itself. Begin by ladling generous portions into bowls while ensuring that each serving contains equal parts chicken, pasta, and vegetables. The visual appeal of the colors will make your meal even more enticing. A dollop of ricotta cheese on top not only enhances the flavor but also adds a beautiful creamy finish to each bowl.
Consider serving it alongside a loaf of crusty bread or garlic breadsticks for a satisfying and complete meal. The bread is perfect for dipping into the soup, soaking up all the delicious flavors. You can also pair your soup with a light salad dressed in a simple vinaigrette to balance the richness of the dish.
For added presentation, garnish with a sprinkle of fresh herbs like parsley or basil for a burst of color and freshness. Not only does this enhance the visual appeal, but it also adds an aromatic quality that will delight your guests as they take their first bite.
Expert Tips: White Lasagna Soup
- Chicken: Feel free to use rotisserie chicken to save time. Simply shred store-bought cooked chicken and add it to the soup when you return the shredded chicken to the pot. It’s a great way to speed up meal prep without losing flavor.
- Pasta: If you don’t have Mafalda corta, any small pasta will work wonderfully. Consider options such as small shells or ditalini, which hold soup well and provide a delightful texture.
- Creaminess: For a richer soup, use heavy cream instead of half-and-half. This will add more richness and create a velvety texture that’s hard to resist.
- Vegetarian Option: To create a vegetarian variation, skip the chicken and use vegetable broth. You can also add more vegetables like zucchini, mushrooms, or bell peppers to keep it hearty and nutritious.
- Flavor Enhancers: Don’t shy away from adding more herbs or spices to match your taste. Thriving flavor options include fresh basil, oregano, or even a hint of lemon zest to brighten things up.
How to Store White Lasagna Soup
Storing your White Lasagna Soup is simple and convenient. Allow the soup to cool to room temperature before transferring it to airtight containers. You can easily store it in the refrigerator for up to 4 days. Make sure to seal tightly to preserve its flavors and keep it fresh.
For longer storage, consider freezing the soup. Use freezer-safe containers or bags and make sure to leave room for expansion. The soup can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and heat it gently on the stove until warmed through.
Keep in mind, if you choose to freeze your soup, it’s best to store pasta separately. Cooked pasta can become mushy when frozen and thawed, so adding it fresh when reheating ensures you maintain the perfect texture.
Variation of White Lasagna Soup
One of the most delightful aspects of White Lasagna Soup is its versatility. You can easily adjust ingredients based on your preferences or dietary needs. If you’re looking to add more veggies, consider throwing in diced carrots, bell peppers, or even some zucchini. These ingredients not only add nutrition but contribute to the soup’s overall flavor profile.
For a heartier version, you can incorporate cannellini or navy beans for added protein and creaminess. This is especially beneficial for those who prefer a vegetarian option. You can also play around with the cheese, opting to add different blends of Italian cheeses for an exciting twist.
If you’re craving a little spice, increase the amount of crushed red pepper flakes or incorporate some chopped jalapeños. This adds a delicious kick that can transform the entire dish. Moreover, experimenting with fresh herbs such as thyme or rosemary can bring an aromatic quality that pairs beautifully with the creamy base.
Incorporating sun-dried tomatoes not only adds a pop of color but also deepens the flavor, making each bite more interesting. You could create a sun-dried tomato pesto to swirl in before serving for an extra punch.
FAQs about White Lasagna Soup
What is White Lasagna Soup? White Lasagna Soup is a creamy and comforting soup that combines similar ingredients found in traditional lasagna, such as chicken, pasta, spinach, and rich Italian herbs, but in a soup form.
Can I make White Lasagna Soup ahead of time? Yes! You can prepare White Lasagna Soup ahead of time. It stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months if stored correctly.
What type of pasta should I use in White Lasagna Soup? Mafalda corta is preferred, but other small pasta shapes like ditalini or small shells can be used. Choose a pasta that holds broth well.
Is it possible to make this soup vegetarian? Absolutely! Simply replace chicken with extra vegetables and use vegetable broth for a delightful vegetarian version.
How can I enhance the flavor of White Lasagna Soup? You can increase the flavor by adding more herbs and spices, using high-quality broth, or including sun-dried tomatoes and more vegetables. Adjust seasoning according to your taste.
White Lasagna Soup
Ingredients
Base Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 0.5 tsp salt (adjust to taste)
- 0.25 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Main Ingredients
- 6 cups low-sodium chicken broth
- 1 lb boneless skinless chicken breasts
- 0.25 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
- 0.5 cup ricotta cheese
- 0.25 cup grated Parmesan cheese or shredded mozzarella
Instructions
Preparation
- Melt the unsalted butter in a large Dutch oven or soup pot over medium heat.
- Add the diced onion and sauté for about 5 to 7 minutes, until soft and lightly golden.
- Introduce the minced garlic, Italian seasoning, salt, black pepper, and optional crushed red pepper flakes. Cook for about a minute.
- Pour in the chicken broth and add raw chicken breasts and sun-dried tomatoes (if using). Let simmer covered for 15 to 20 minutes.
- While the chicken simmers, cook the Mafalda corta pasta in a separate pot until al dente, then drain and set aside.
Finishing the Soup
- Remove the cooked chicken from the pot and shred it using two forks.
- In a small bowl, whisk together half-and-half and cornstarch until smooth. Stir into the soup and cook for an additional 2 to 3 minutes.
- Add in the fresh spinach and cooked pasta. Stir until heated through and the spinach has wilted.
- Ladle the soup into bowls, topping each with a dollop of ricotta and a sprinkle of Parmesan or mozzarella.
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