White Lasagna Soup
A comforting and creamy soup that brings the rich flavors of traditional lasagna in a delightful one-pot meal.
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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Notes
For a vegetarian version, swap chicken for extra vegetables and use vegetable broth. Store leftovers in airtight containers for up to 4 days in the refrigerator, or freeze for up to 3 months.