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This White Lasagna Soup is your favourite pasta but in soup form! It’s rich, creamy, and packed with tender chicken, veggies, and cheese!
2 Tbsp (30 mL) unsalted butter
1 medium onion, finely chopped
3 cloves fresh garlic, finely minced
2 tsp (10 mL) Italian seasoning
1 tsp (5 mL) salt
¼ tsp (1 mL) black pepper
⅛ tsp (0.5 mL) crushed red pepper flakes
3 cups (750 mL) low sodium chicken broth
2 boneless skinless chicken breasts (~300 g)
¼ cup (60 mL) sundried tomatoes, chopped
2 cups (120 g) short dry pasta or broken lasagna noodles
1 cup (250 mL) half-and-half cream
2 Tbsp (30 mL) cornstarch
1 cup (250 mL) fresh spinach, roughly chopped
Ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired
In a large dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
Add chicken broth and stir well. Then add the uncooked chicken breasts and sun dried tomatoes.
Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through. The chicken needs to reach an internal temperature of at least 165°F (74°C).
Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
When the chicken is cooked, remove from the soup and shred. In a separate bowl, whisk together cream and cornstarch.
Stir the shredded chicken, cooked pasta noodles, spinach, and the cream and cornstarch mixture back into the pot and heat through.
Serve with cheese as desired.
For extra spice add more crushed red pepper flakes. If not using low sodium chicken broth reduce or omit added salt.
For a thinner soup add an addition cup (250 mL) of chicken broth. For a thicker soup you can use a higher fat content cream than half-and-half cream.
You can use Mafalda Corta noodles or broken lasagna noodles if you like the look of the mini lasagna noodles!