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This Creamy Chicken Pasta Soup combines all the tasty bits of traditional lasagna in a super comforting bowlful. Imagine juicy chicken floating in a smooth, creamy liquid with soft pasta and crisp vegetables. I turn to this whenever I want those snug lasagna tastes but need something faster and less heavy to whip up.
Why You'll Fall For This Hearty Soup
You'll get those fantastic lasagna flavors without spending forever in the kitchen. Just half an hour and you've got a comforting meal waiting—rich broth, soft chicken chunks, and that yummy cheese on top we can't resist. It's just right for nights when you're craving something warm and tasty but can't be bothered with all those lasagna layers.
Your Shopping List
- Butter: Two tablespoons unsalted for that rich flavor base.
- Onion: One medium chopped up to start your flavor journey.
- Garlic: Four cloves finely chopped because everything's better with garlic.
- Seasonings: Italian herbs, salt, pepper, plus a sprinkle of red pepper flakes for warmth.
- Chicken Broth: Six cups low sodium so you can adjust the salt yourself.
- Chicken Breast: Two pieces that will simmer right in the soup.
- Sundried Tomatoes: Half cup if you want them—they pack amazing flavor.
- Pasta: Two cups, try Mafalda Corta for those cute mini lasagna shapes.
- Half-and-Half: One cup mixed with cornstarch for silky thickness.
- Spinach: Two cups fresh to add color and goodness.
- Cheese: Some ricotta and Parmesan or mozzarella for that authentic finish.
Step-By-Step Directions
- Cook the Aromatics
- Melt your butter and toss in those onions and garlic until everything smells incredible, roughly 5 minutes.
- Simmer the Base
- Add your broth, spices, and the sundried tomatoes if you're using them. Drop in the chicken and let it all bubble until it's cooked perfectly.
- Handle the Pasta
- Cook your noodles in a separate pot—you'll thank me later as it keeps everything just right.
- Deal with the Chicken
- When it's done, pull it out and tear it into small, tasty chunks.
- Add Creaminess
- Mix your half and half with cornstarch, then pour it in and watch as your soup gets luxuriously thick.
- Mix Everything
- Toss in your green spinach and cooked pasta, letting everything mingle for a bit.
- Dish It Up
- Pour into bowls, scatter those lovely cheeses on top, and dig in while it's hot.
Customize Your Bowl
This soup works with whatever you've got—switch chicken for turkey or go meatless with vegetable stock. Got gluten issues? Any gluten-free pasta works great. Want more veggies? Throw in some chopped carrots, celery or mushrooms. Looking for extra richness? Drop in some cream cheese or add crunchy bacon bits on top.
Storage Solutions
Your leftover soup will taste great for 3-4 days if you keep it in the fridge—just warm it up slowly when you want more. Thinking ahead? Make everything except the cream and pasta, then freeze it for up to 3 months and add those finishing touches when you heat it up.
What To Serve Alongside
There's nothing better than soaking up this soup with some warm garlic bread. Need something fresher? Try a basic green salad on the side. Going all in? Add some roasted vegetables or even a small meat and cheese plate. And don't forget an extra handful of Parmesan and some fresh parsley sprinkled on top.
Insider Tricks
Always do your pasta separately so leftovers don't turn mushy. Don't skimp on the cream—full fat really makes it special. Let those onions and garlic get golden brown for the best flavor kick. 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 kind of pasta should I use?
- Any short pasta or broken lasagna noodles will work great here. Mini lasagna noodles (Mafalda Corta) bring an authentic vibe.
- → How do I store it for later?
- Refrigerate soup and pasta in separate containers for up to 3-4 days. Reheat in a pan or microwave carefully to avoid overcooking.
- → Can I tweak the soup’s texture?
- For a thinner consistency, go with 4 cups of broth instead of 3. Using cream with a higher fat content also makes it richer.
- → Are sundried tomatoes a must?
- Not at all! They add depth, but you can skip them or replace them with a handful of fresh cherry tomatoes.
- → What cheese is best for topping?
- You’ve got options—Parmesan, ricotta, or mozzarella all shine. Mix and match or go with your favorite!