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Test Kitchen Approved

Montana White Lasagna Soup

Time: 45 minutes

Yield: 4 servings

About

The Treasure State has created a culinary treasure that you'll absolutely love diving into spoon-first! Montana White Lasagna Soup has big sky flavor, from the creamy and cheesy broth to the shredded, tender chicken swimming in it! The noodles are soaked in savory broth goodness, while a touch of spinach adds a welcome freshness! Can't go wrong with Montana White Lasagna Soup; it's a shining mountain of taste!

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Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 teaspoons garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 chicken breasts, boneless and skinless
  • 4 cups low-sodium chicken broth
  • 2 cups short pasta, such as Mafalda Corta or broken lasagna noodles
  • 1 cup half-and-half
  • 2 tablespoons cornstarch
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, shredded or grated, for topping
  • red pepper flakes, optional, to taste, for serving

Directions

Step 1 -In a large Dutch oven or soup pot over medium heat, melt the butter.

Step 2 -Add the onions to the melted butter and cook, while stirring, until they are just starting to brown, about 5 minutes.

Step 3 -Add the garlic, the Italian seasoning, the salt, and the black pepper to the onions and cook, while stirring, until combined and fragrant, about 1 minute.

Step 4 -Add the chicken breasts and the broth to the onion mixture and stir well to combine.

Step 5 -Bring the soup mixture to a simmer.

Step 6 -Cover the pot and reduce the heat to medium-low.

Step 7 -Allow the soup mixture to simmer, while stirring occasionally, until the chicken breasts reach an internal temperature of 165 degrees F, about 12-15 minutes.

Step 8 -Transfer the chicken breasts to a cutting board and using two forks, shred the meat.

Step 9 -Add the pasta to the soup mixture and stir to combine.

Step 10 -Cover the pot and simmer until the pasta is al dente, according to the package directions.

Step 11 -In a small bowl, add the half-and-half and the cornstarch and whisk to combine until the cornstarch is dissolved.

Step 12 -Add the shredded chicken, the slurry mixture, and the spinach to the soup and stir to combine.

Step 13 -Cook the soup until thickened slightly and the chicken is heated through, about 2-3 minutes.

Step 14 -Add the ricotta and the mozzarella cheese to the soup and stir to combine.

Step 15 -Serve the soup topped with the parmesan cheese and the red pepper flakes.

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