This White Lasagna Soup is your favorite pasta bake in soup form!
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 3 cloves fresh garlic (finely minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (reduce if not using low sodium broth)
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes (more for extra spice)
- 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
- 2 boneless skinless chicken breasts (about 300 grams)
- ¼ cup sundried tomatoes (chopped – optional)
- 2 cups short dry pasta or broken lasagna noodles (about 120 grams – I use Mafalda Corta. They are like mini lasagna noodles!)
- 1 cup half and half or cream (the higher the fat content, the richer the soup)
- 2 tablespoons corn starch
- 1 cup 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 chicken breasts (uncooked) 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 (you will need an internal temperature of at least 165 degrees F).
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.
Whisk together cream and corn starch.
Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
Serve with cheese as desired.
Leftover soup will last in the refrigerator for 3-4 days. To reheat, warm in the microwave or heat on low on the stove until heated through. I recommend storing the pasta and the soup separately so the noodles don’t get soggy!