1-How to Prepare the Perfect White Lasagna Soup: Creating this white lasagna soup is straightforward and fun, especially if you’re new to making creamy Italian dishes at home. Start by heating 2 tablespoons of unsalted butter in a large pot over medium heat, then add 1 finely chopped medium onion and sauté until it’s lightly browned. This step builds a solid flavor base for your italian soup.

2-Once the onion is ready, stir in 3 finely minced garlic cloves, 2 teaspoons of Italian seasoning, 1 teaspoon of salt, ¼ teaspoon of black pepper, and ⅛ teaspoon of red chili flakes. Cook this mixture for about one minute to release the aromas. Next, pour in 3 cups of low-sodium chicken broth, add 2 boneless skinless chicken breasts (about 1 lb), and optionally include ¼ cup of chopped sun-dried tomatoes, then bring everything to a simmer.

3-Cooking the Main Components: Cover the pot and let it simmer for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F. While that’s happening, cook 2 cups of dry short pasta or broken lasagna noodles separately in boiling salted water until al dente. Once done, remove the chicken from the pot and shred it using two forks.

4-To thicken the soup, whisk together 1 cup half-and-half and 2 tablespoons cornstarch in a small bowl. Stir this mixture into the soup and cook for 1 to 2 minutes until it thickens slightly. Finally, add the shredded chicken, cooked pasta, and 1 cup of roughly chopped fresh spinach, heating everything through for a few minutes.

5-Finishing Touches: Season the soup to taste and serve it hot, topped with ricotta cheese, Parmesan cheese, and shredded mozzarella as desired. This method keeps the flavors balanced and the texture just right, making it a go-to for busy parents or working professionals. For another chicken idea, try our chicken and broccoli stir-fry recipe for a quick side dish. Remember, simmering gently helps blend the flavors without any issues, and you can adjust the broth for a creamier result.