Creamy Chicken Lasagna Soup with Ricotta, Parmesan, and Mozzarella Recipe
This Best Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty, creamy soup form. Made with tender chicken, sun-dried tomatoes, spinach, and a trio of rich cheeses, this recipe features a flavorful aromatic base and a luscious cream-thickened broth. The pasta is cooked separately to maintain perfect texture, making this soup a delicious and satisfying meal perfect for any day.
- 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
For the Soup:
- 2.5 tbsp butter (Kerrygold unsalted butter recommended)
- 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 (Swanson Less Sodium recommended)
- 1 lb chicken, cut into 1-inch bite-sized chunks
- 1/4 cup sun-dried tomatoes, oil-packed and julienne cut
- 2 cups pasta
- 1 cup half-and-half
- 2 tbsp cornstarch
- 1 cup spinach
- 1/4 tsp smoked paprika
For the Cheese Garnish:
- Ricotta cheese (for creamy dollops)
- Parmesan cheese, freshly grated
- Mozzarella cheese (preferably Galbani whole milk mozzarella), shredded
Instructions
- Build the Aromatic Base: Melt butter in a large pot over medium heat until foaming. Add the finely diced onion and cook for 3-4 minutes until it begins to brown and soften, developing deeper flavor. Add minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant to create a flavorful foundation for the soup.
- Simmer the Chicken and Build the Broth: Pour in 4 cups of chicken broth, then add the raw chicken chunks and 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. The sun-dried tomatoes soften and infuse the broth with a rich, concentrated flavor.
- Cook the Pasta Separately: While the chicken simmers, bring a separate pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside. This keeps the pasta from absorbing too much broth and becoming mushy, ensuring balanced soup texture.
- Shred the Chicken and Create the Cream Base: Remove the cooked chicken from the pot using a slotted spoon and set aside to cool slightly. In a small bowl, whisk together half-and-half and cornstarch until completely smooth with no lumps. This slurry will thicken the soup and add creamy texture without heaviness.
- Thicken and Finish the Soup: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until the soup thickens slightly. Add smoked paprika for subtle smokiness, then stir in shredded chicken, cooked pasta, and spinach. Cook for another 1-2 minutes just until the spinach wilts slightly.
- Serve with Creamy Cheese Garnish: Ladle the soup into bowls and top each with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end rather than stirring it in creates creamy pockets of cheese and a lovely texture contrast with the hot soup.
Notes
- Cooking pasta separately prevents it from becoming soggy by absorbing too much broth.
- Use oil-packed, julienne-cut sun-dried tomatoes for best texture and flavor infusion.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- The cornstarch slurry thickens the soup without heaviness; do not add cornstarch directly to avoid lumps.
- Adding cheese as a garnish rather than stirring it through enhances texture and creates flavorful cheese pockets within the soup.
- Swanson Less Sodium chicken broth is suggested to better control salt levels.
Keywords: Chicken Lasagna Soup, Creamy Chicken Soup, Italian Soup, Comfort Food, One-Pot Soup, Family Dinner
