Tuscan cooks invented this soup in the 1300s to use broken lasagna sheets—wasting pasta meant three days bad luck.
Tuscan Chicken Lasagna Soup
Dive into a bowl of comfort with our Tuscan Chicken Lasagna Soup! This delightful dish marries the hearty goodness of lasagna with succulent chicken, vibrant spinach, and rich, creamy tomatoes. With layers of flavor and a sprinkle of cheese, it’s the perfect cozy meal that will warm your heart and satisfy your cravings!
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Fresh Baby Spinach- 5oz (142 g)
- Fresh Basil
- Crushed Red Pepper Flakes (garnish)optional
- Fresh Garlic- 3cloves
- Chopped Onion- 1
- Sun-Dried Tomatoes- 3oz (2/3 chopped, 1/3 left whole) (85.1 g)
🥩Meat & Seafood(2)
- Chicken Stock/Broth- 5cups (adjust for consistency) (1.2 L)
- Boneless Skinless Chicken Thighs- 2.5lbs (1.13 kg)
🥛Dairy & Eggs(3)
- Heavy Cream- 2.5cups (600 ml)
- Mozzarella Cheese (garnish)optional
- Freshly Grated Parmesan Cheese- 1 cup (240 ml)
🫙Pantry Staples(2)
- Lasagna Noodles- 10oz broken (284 g)
- Tomato Paste- 3tbsp (45 ml)
🧂Spices & Seasonings(9)
- All-Purpose Seasoning (any)- 2tbsp (30 ml)
- Black Pepper- 1tsp (5 ml)
- Dried Oregano- 1tsp (5 ml)
- Dried Thyme- 1tsp (5 ml)
- Garlic Powder- 1tbsp (15 ml)
- Italian Seasoning- 1tbsp (15 ml)
- Onion Powder- 1tbsp (15 ml)
- Paprika- 2tbsp (30 ml)
- Salt- 1.5tbsp (22.5 ml)
🍯Sauces & Condiments(1)
- White Wine- 1/4cup (60 ml)
👨🍳 Instructions
- 1
Start by seasoning your chicken with about half of the blend of the seasonings listed.
- 2
Sear your chicken on medium high in a pot on each side then remove.
- 3
Chop up an onion, garlic, and half of your sun-dried tomato.
- 4
Add them into the same pot along with the rest of your tomatoes and a splash of wine to deglaze.
- 5
Go in with tomato paste then add in enough chicken stock to cover all of your veggies.
- 6
Add the chicken along with its juices, cover, and cook for 15 minutes.
- 7
Remove the chicken, shred it, and add it back along with the rest of the seasoning blend and spinach.
- 8
Let the spinach cook for 2-3 minutes then add in heavy cream and broken lasagna noodles as well as a handful of basil.
- 9
Let this cook uncovered for about 20 minutes stirring occasionally.
- 10
Shred in a good amount of parmesan before serving.
💡 Pro Tips
- ✓Sear chicken at exactly 375-400°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard browning while keeping internal temp below 140°F for optimal shredding texture.technique375-400°F surface temp
- ✓Break lasagna noodles into 2-3 inch pieces and add them in the final 8-10 minutes of cooking so they reach al dente without becoming mushy in the soup base.timing8-10 minutes
- ✓Deglaze with wine at a 4:1 ratio of stock to wine, scraping for 30-45 seconds while wine reduces by half to concentrate flavors without overpowering the soup.technique4:1 ratio, 30-45 seconds
- ✓Add heavy cream off heat or at lowest temperature setting because boiling cream above 180°F causes protein coagulation and creates an undesirable grainy texture.technique180°F maximum
- ✓Reserve 1/4 cup of starchy pasta cooking liquid before draining and stir it in with the cream to create natural emulsification and prevent separation.ingredient1/4 cup pasta water
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
Share this recipe
Tuscan cooks invented this soup in the 1300s to use broken lasagna sheets—wasting pasta meant three days bad luck.
Tuscan Chicken Lasagna Soup
Dive into a bowl of comfort with our Tuscan Chicken Lasagna Soup! This delightful dish marries the hearty goodness of lasagna with succulent chicken, vibrant spinach, and rich, creamy tomatoes. With layers of flavor and a sprinkle of cheese, it’s the perfect cozy meal that will warm your heart and satisfy your cravings!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Fresh Baby Spinach- 5oz (142 g)
- Fresh Basil
- Crushed Red Pepper Flakes (garnish)optional
- Fresh Garlic- 3cloves
- Chopped Onion- 1
- Sun-Dried Tomatoes- 3oz (2/3 chopped, 1/3 left whole) (85.1 g)
🥩Meat & Seafood(2)
- Chicken Stock/Broth- 5cups (adjust for consistency) (1.2 L)
- Boneless Skinless Chicken Thighs- 2.5lbs (1.13 kg)
🥛Dairy & Eggs(3)
- Heavy Cream- 2.5cups (600 ml)
- Mozzarella Cheese (garnish)optional
- Freshly Grated Parmesan Cheese- 1 cup (240 ml)
🫙Pantry Staples(2)
- Lasagna Noodles- 10oz broken (284 g)
- Tomato Paste- 3tbsp (45 ml)
🧂Spices & Seasonings(9)
- All-Purpose Seasoning (any)- 2tbsp (30 ml)
- Black Pepper- 1tsp (5 ml)
- Dried Oregano- 1tsp (5 ml)
- Dried Thyme- 1tsp (5 ml)
- Garlic Powder- 1tbsp (15 ml)
- Italian Seasoning- 1tbsp (15 ml)
- Onion Powder- 1tbsp (15 ml)
- Paprika- 2tbsp (30 ml)
- Salt- 1.5tbsp (22.5 ml)
🍯Sauces & Condiments(1)
- White Wine- 1/4cup (60 ml)
👨🍳 Instructions
- 1
Start by seasoning your chicken with about half of the blend of the seasonings listed.
- 2
Sear your chicken on medium high in a pot on each side then remove.
- 3
Chop up an onion, garlic, and half of your sun-dried tomato.
- 4
Add them into the same pot along with the rest of your tomatoes and a splash of wine to deglaze.
- 5
Go in with tomato paste then add in enough chicken stock to cover all of your veggies.
- 6
Add the chicken along with its juices, cover, and cook for 15 minutes.
- 7
Remove the chicken, shred it, and add it back along with the rest of the seasoning blend and spinach.
- 8
Let the spinach cook for 2-3 minutes then add in heavy cream and broken lasagna noodles as well as a handful of basil.
- 9
Let this cook uncovered for about 20 minutes stirring occasionally.
- 10
Shred in a good amount of parmesan before serving.
💡 Pro Tips
- ✓Sear chicken at exactly 375-400°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard browning while keeping internal temp below 140°F for optimal shredding texture.technique375-400°F surface temp
- ✓Break lasagna noodles into 2-3 inch pieces and add them in the final 8-10 minutes of cooking so they reach al dente without becoming mushy in the soup base.timing8-10 minutes
- ✓Deglaze with wine at a 4:1 ratio of stock to wine, scraping for 30-45 seconds while wine reduces by half to concentrate flavors without overpowering the soup.technique4:1 ratio, 30-45 seconds
- ✓Add heavy cream off heat or at lowest temperature setting because boiling cream above 180°F causes protein coagulation and creates an undesirable grainy texture.technique180°F maximum
- ✓Reserve 1/4 cup of starchy pasta cooking liquid before draining and stir it in with the cream to create natural emulsification and prevent separation.ingredient1/4 cup pasta water