Name: White Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 teaspoons Italian seasoning; 1 teaspoon salt; ¼ teaspoon ground black pepper; ⅛ teaspoon red chili flakes (skip if you want); 3 cups low-sodium chicken broth; 2 boneless, skinless chicken breasts (about 1 pound); ¼ cup chopped sun-dried tomatoes; 2 cups dry short pasta (or break up lasagna noodles); 1 cup half-and-half; 2 tablespoons cornstarch; 1 cup fresh spinach, chopped up; Ricotta cheese; Parmesan cheese; Shredded mozzarella cheese

Description

Creamy soup that captures white lasagna flavors in 35 minutes. One-pot meal with chicken, pasta, and three-cheese topping.

Ingredients

For the Soup Base:

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon red chili flakes (skip if you want)

Main Components:

3 cups low-sodium chicken broth
2 boneless, skinless chicken breasts (about 1 pound)
¼ cup chopped sun-dried tomatoes
2 cups dry short pasta (or break up lasagna noodles)
1 cup half-and-half
2 tablespoons cornstarch
1 cup fresh spinach, chopped up

For the Cheese Situation:

Ricotta cheese
Parmesan cheese
Shredded mozzarella cheese

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Instructions

Step 1: Build the Base

Melt butter in your pot over medium heat. Add chopped onion and cook 3-4 minutes until it gets golden. Whole house smells amazing at this point.

Step 2: Add the Good Stuff

Throw in garlic, Italian seasoning, salt, pepper, and chili flakes if you’re using them. Stir for about a minute until it smells incredible.

Step 3: Cook the Chicken

Pour in chicken broth and add chicken breasts with sun-dried tomatoes. Let it simmer 10-15 minutes until chicken’s cooked through – should be 165°F inside.

Step 4: Shred It Up

Take out the chicken and shred it with two forks. I like bigger chunks but do whatever. Put it all back in the pot.

Step 5: Pasta Time

Add dry pasta right to the soup. Cook until almost done – it’ll keep cooking and soak up flavor.

Step 6: Make It Creamy

Mix half-and-half with cornstarch in a bowl until smooth. Pour into soup slowly while stirring. This is where it gets good.

Step 7: Add Spinach

Toss in spinach and stir until it wilts – maybe a minute. Don’t cook it to death.

Step 8: Serve and Go Crazy

Put in bowls and load up with cheese – ricotta blobs, mozzarella, Parmesan, whatever you want. More is always better.

Notes

Don’t rush cooking the onions – those extra minutes make everything taste better. Shred chicken while it’s still warm with two forks for perfect pieces.

Don’t do this: Never let it boil hard after adding cream mixture. Keep it at gentle bubbles or it might separate and look gross.

Lazy hack: Use rotisserie chicken instead. Skip the whole cooking chicken part and just add 2-3 cups of shredded store-bought chicken.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American