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My creamy chicken lasagna soup transforms the beloved Italian classic into a warm, inviting bowl of comfort. Imagine juicy chicken chunks floating in a smooth, creamy broth alongside noodles and garden-fresh vegetables. I always turn to this when I'm yearning for those warm lasagna tastes but need something speedier and less filling to whip up.
The Magic Behind This Hearty Soup
This bowl gives you all those fantastic lasagna tastes without spending forever in the kitchen. You'll have a steaming pot of pure comfort ready in just half an hour—rich broth, soft chicken pieces, and that yummy cheese garnish everybody craves. It's just right for those nights when you want something warm and tasty but can't spare the time to stack up a traditional lasagna.
Your Shopping List
- Butter: Two tablespoons unsalted for that rich foundation.
- Onion: One medium chopped up to start our flavor journey.
- Garlic: Four cloves finely chopped because nothing beats fresh garlic.
- Seasonings: Italian herbs, salt, pepper, plus some red pepper flakes for warmth.
- Chicken Broth: Six cups low sodium so you can adjust the salt yourself.
- Chicken Breast: Two pieces that'll simmer directly in your soup.
- Sundried Tomatoes: Half cup if you want—they add fantastic depth.
- Pasta: Two cups, try Mafalda Corta for those cute mini lasagna shapes.
- Half-and-Half: One cup blended with cornstarch for silky thickness.
- Spinach: Two cups fresh leaves for color and goodness.
- Cheese: Ricotta plus Parmesan or mozzarella for that authentic lasagna finish.
Cooking Instructions
- Start Your Flavors
- Melt your butter then cook onions and garlic until they're soft and fragrant, around 5 minutes.
- Make Your Soup Base
- Add your broth, sprinkle in seasonings and toss in those sundried tomatoes if you're using them. Drop in chicken pieces and let everything bubble until the meat's done.
- Handle The Noodles
- Cook pasta in a separate pot—this step really matters for the best texture.
- Get Your Chicken Ready
- When it's fully cooked, pull it apart into small, mouth-sized chunks.
- Add The Richness
- Mix half and half with cornstarch, pour it in and watch as your soup transforms.
- Finish It Off
- Stir in your spinach and cooked pasta, let everything mingle for a bit.
- Ready To Eat
- Pour into bowls, drop dollops of cheese on top, and dig in while it's hot.
Switch Things Up
This soup works with whatever you've got on hand—try turkey instead of chicken or go meatless with veggie stock. Got gluten issues? Any GF pasta works great. Want more veggies? Throw in some diced carrots, celery stalks or sliced mushrooms. Feeling fancy? Add a chunk of cream cheese or sprinkle some crunchy bacon bits on top.
Storage Smarts
Your leftover soup will taste amazing for 3-4 days if you keep it in the fridge—just warm it up slowly when you want more. Thinking ahead? You can make the base without adding cream or pasta, freeze it for up to 3 months, then just finish it off when you heat it up again.
What To Serve Alongside
A chunk of warm crusty garlic bread makes the perfect dipper for this soup. Need something lighter? Toss together a quick green salad. Going all in? Add some oven-roasted vegetables or a small cheese and meat platter. And don't skip that final sprinkle of grated Parmesan and fresh parsley on top.
Pro Cooking Tricks
Don't skip cooking your pasta in its own pot—your leftovers will thank you. Go for the real deal full-fat cream for the best flavor. Take your time sautéing those onions and garlic till they're golden—it adds tons of flavor. Want a thicker soup? Let it bubble a bit longer or mix in more cornstarch with a splash of cream.
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Frequently Asked Questions
- → What pasta type is best?
- Mini lasagna-shaped pasta (Mafalda Corta) is great, but any small pasta or broken lasagna noodles will work too.
- → How do I store leftovers?
- For the freshest taste, store soup and pasta in separate containers in the fridge for up to 3 or 4 days. Reheat on the stove or microwave.
- → How can I thin it out?
- You can make your soup lighter by adding an extra cup of broth to the mix. Thicker soup comes from using cream with higher fat content.
- → Are sundried tomatoes necessary?
- Nope, they're optional! They add a rich taste, but you can swap in cherry tomatoes or skip them if you prefer.
- → Which cheese is best to use?
- Top it off with Parmesan, mozzarella, or ricotta, or mix them up! It really depends on what you like.