Best Chicken Lasagna Soup Recipe

Introduction

This Best Chicken Lasagna Soup captures all the comforting flavors of classic lasagna in a warm, hearty bowl. It’s packed with tender chicken, sun-dried tomatoes, and Italian seasonings, finished with creamy cheeses for the perfect weeknight meal.

Ingredients

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 1 onion (finely diced into 1/4-inch pieces)
• 4 cloves garlic (minced)
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red chili flakes
• 4 cups chicken broth (I use Swanson Less Sodium broth)
• 1 lb chicken (cut into 1-inch bite-sized chunks)
• 1/4 cup sun-dried tomatoes (oil-packed, julienne cut)
• 2 cups pasta
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup spinach
• 1/4 tsp smoked paprika
• Ricotta cheese (for garnish)
• Parmesan cheese (for garnish)
• Mozzarella cheese (preferably Galbani whole milk, for garnish)

Instructions

1. Step 1: Melt 2.5 tablespoons of butter in a large pot over medium heat. Once foaming, add the finely diced onion and cook for 3–4 minutes until it softens and begins to brown, developing deeper flavor.
2. Step 2: Add the minced garlic, 2.5 teaspoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon red chili flakes. Stir constantly for about 1 minute until fragrant to build a flavorful aromatic base.
3. Step 3: Pour in 4 cups of chicken broth, then add the raw chicken chunks and 1/4 cup julienne-cut sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12–15 minutes, until the chicken reaches an internal temperature of 165°F and the tomatoes soften, releasing their flavor.
4. Step 4: Add 2 cups of pasta to the pot. Cook according to pasta package instructions until tender, usually about 8–10 minutes.
5. Step 5: In a small bowl, whisk together 1 cup half-and-half and 2 tablespoons cornstarch until smooth. Slowly stir this mixture into the simmering soup to thicken it gently.
6. Step 6: Stir in 1 cup fresh spinach and 1/4 teaspoon smoked paprika. Cook for another 2 minutes until the spinach wilts and the soup is fully heated through.
7. Step 7: Serve the soup hot, garnished with dollops of ricotta cheese and sprinkled with grated Parmesan and shredded mozzarella for an extra creamy, cheesy finish.

Tips & Variations

• Use oil-packed sun-dried tomatoes julienned for the best texture and flavor infusion.
• For a spicier kick, increase the red chili flakes slightly or add a pinch of crushed red pepper.
• Substitute half-and-half with whole milk or cream for a richer soup.
• Try adding fresh basil or oregano as an herb garnish for extra Italian flair.
• Gluten-free pasta works well as a substitute without altering the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much when refrigerated, add a splash of chicken broth or water before reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, pre-cooked chicken can be added during the last 5 minutes of cooking just to heat through. Adjust broth amount if needed to maintain the desired consistency.

What type of pasta is best for this soup?

Small shapes like elbow macaroni or mini shells work well as they hold up nicely and distribute flavor evenly in the soup.

Best Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

This Best Chicken Lasagna Soup combines the comforting flavors of traditional chicken lasagna with the ease and warmth of a hearty soup. With tender chicken chunks simmered in a flavorful broth infused with Italian seasoning, sun-dried tomatoes, and a touch of spice, this dish offers a creamy, cheesy, and satisfying meal perfect for any day. Finished with fresh spinach and a blend of ricotta, parmesan, and mozzarella cheeses, it’s a rich and delicious twist on classic lasagna in an easy-to-prepare soup form.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Soup:

• 2.5 tbsp unsalted butter
• 1 onion, finely diced into 1/4-inch pieces
• 4 cloves garlic, minced
• 2.5 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red chili flakes
• 4 cups chicken broth (preferably low sodium)
• 1 lb chicken, cut into 1-inch bite-sized chunks
• 1/4 cup sun-dried tomatoes, oil-packed and julienne cut
• 2 cups pasta (small shapes like elbow or rotini work best)
• 1 cup half-and-half
• 2 tbsp cornstarch
• 1 cup fresh spinach
• 1/4 tsp smoked paprika

For the Cheese Garnish:

• Ricotta cheese (for dolloping on top)
• Parmesan cheese, grated
• Mozzarella cheese (preferably whole milk mozzarella)

Instructions

1. Build the Aromatic Base: Melt 2.5 tablespoons of unsalted butter in a large pot over medium heat. Once the butter is foaming, add the finely diced onion and cook for 3 to 4 minutes until it softens and starts to brown, releasing a deeper flavor. Stir in the minced garlic, 2.5 teaspoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon red chili flakes. Cook for about 1 minute, stirring constantly, until the mixture is fragrant. This aromatic foundation forms the complex flavor base for the soup.
2. Simmer the Chicken and Build the Broth: Pour in 4 cups of chicken broth to the pot, then add 1 pound of raw chicken cut into 1-inch chunks and 1/4 cup julienne-cut, oil-packed sun-dried tomatoes. Bring the soup to a gentle simmer over medium-low heat. Let it cook for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F. The sun-dried tomatoes will soften and impart their rich, concentrated flavor to the broth during this simmering process, enhancing the overall depth of the soup.
3. Add Pasta and Spinach: Once the chicken is cooked, add 2 cups of pasta to the simmering soup. Cook according to the pasta package instructions until al dente, usually about 7 to 10 minutes. In the last few minutes of cooking, stir in 1 cup of fresh spinach to wilt it gently into the soup, adding a fresh color and nutrition boost.
4. Thicken the Soup: In a small bowl, whisk together 1 cup half-and-half and 2 tablespoons cornstarch until smooth. Slowly pour this mixture into the soup while stirring constantly to prevent lumps. Continue to cook the soup for an additional 2 to 3 minutes until it thickens slightly and the broth turns creamy.
5. Season and Finish: Stir in 1/4 teaspoon smoked paprika to add a subtle smoky depth to the soup. Adjust seasoning by tasting and adding more salt or pepper if needed to suit your preference.
6. Serve with Cheese Garnish: Ladle the hot chicken lasagna soup into bowls. Garnish each serving with a generous dollop of ricotta cheese, a sprinkle of grated parmesan, and shredded mozzarella on top. These cheeses will melt slightly into the hot soup, creating a luscious, cheesy finish reminiscent of classic lasagna.

Notes

• Use oil-packed sun-dried tomatoes for the best texture and flavor infusion.
• Whole milk mozzarella adds a creamier melt compared to part-skim varieties.
• If you prefer a thicker soup, add more cornstarch slurry gradually until desired consistency is reached.
• Fresh spinach can be substituted with kale or Swiss chard for a different green addition.
• This soup can be prepared ahead and gently reheated; add fresh spinach just before serving to keep it vibrant.
• Gluten-free pasta can be used to make this recipe gluten-free.
• Adjust red chili flakes to control the heat level to your preference.

Keywords: chicken lasagna soup, creamy chicken soup, Italian soup, comfort food soup, cheesy chicken soup