White Lasagna Soup

5 from 2 votes

White Lasagna Soup is a creamy soup that is loaded with flavor. This soup is packed with noodles, chicken and veggies for a delicious soup recipe.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $9.87, $1.65 per Servings

Ingredients

2 tablespoons unsalted butter
½ medium onion finely chopped
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
4 cups low sodium chicken broth
2 boneless skinless chicken breasts
2 cups short dry pasta like Mafalda Corta or broken lasagna noodles
1 cup half and half
2 tablespoons corn starch
1 cup fresh spinach roughly chopped
½ cup ricotta cheese
1 cup mozzarella cheese
¼ cup Parmesan

Instructions

In a large Dutch oven or soup pot over medium heat, melt 2 tablespoons unsalted butter. Add ½ medium finely chopped onion and cook until just starting to brown.
Stir in 2 teaspoons minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for 1 minute.
Add 2 boneless skinless chicken breasts and 4 cups low sodium chicken broth. Stir well.
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 (you will need an internal temperature of at least 165 degrees F).
When the chicken is cooked, remove from the soup and shred. Stir 2 cups dry Mafalda Corta pasta or broken lasagna noodles into the broth. Cover and cook until the pasta is al dente.
In a small bowl, whisk together 1 cup half and half and 2 tablespoons corn starch until smooth.
Stir the shredded chicken, the half and half mixture, and 1 cup roughly chopped fresh spinach into the pot. Heat through until slightly thickened.
Stir in ½ cup ricotta cheese and 1 cup mozzarella cheese until melted and combined.
Serve topped with ¼ cup Parmesan cheese, divided among servings as desired.

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