Tuscan Chicken Lasagna Soup
Tuscan Chicken Lasagna Soup
Ingredients
For the Soup
- 2 1/2 pounds boneless, skinless chicken thighs
- 3 ounces sun-dried tomatoes, 2/3 chopped, 1/3 left whole
- 1 onion, chopped
- 3 cloves fresh garlic, minced
- 1/4 cup fresh basil, roughly torn, plus more for garnish
- 3 tablespoons tomato paste
- 5 cups chicken stock, or chicken broth, adjust for consistency
- 1/4 cup white wine
- 5 ounces fresh baby spinach
- 2 1/2 cups heavy cream
- 10 ounces lasagna noodles, broken into 1 to 2-inch pieces
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil, as needed
For the Seasoning Blend
- 1 1/2 tablespoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon Italian seasoning
- 2 tablespoons paprika
For Garnish
- 1 teaspoon crushed red pepper flakes, as needed
- 1/2 cup mozzarella cheese, shredded, as needed
Instructions
- 1
In a small bowl, combine all the seasoning blend ingredients: salt, black pepper, all-purpose seasoning, garlic powder, onion powder, dried thyme, dried oregano, Italian seasoning, and paprika. Mix well.
⏱️ 3 min
- 2
Place the chicken thighs in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle about half of the prepared seasoning blend over the chicken. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 3
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, sear the seasoned chicken thighs for 3-4 minutes per side, until deeply browned. Remove the chicken from the pot and set aside.
⏱️ 8 min
- 4
Add the chopped onion, minced garlic, and the 2/3 chopped sun-dried tomatoes to the same pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and fragrant.
⏱️ 7 min
- 5
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Cook for 1-2 minutes until the wine has mostly evaporated.
⏱️ 2 min
- 6
Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 7
Pour in the chicken stock and return the seared chicken thighs, along with any accumulated juices, to the pot. Bring the liquid to a simmer.
⏱️ 5 min
- 8
Cover the pot and let the chicken simmer gently for 15 minutes, or until cooked through and easily shredded.
⏱️ 15 min
- 9
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
⏱️ 5 min
- 10
Add the remaining half of the seasoning blend and the fresh baby spinach to the pot. Stir until the spinach wilts down, which should take about 2-3 minutes.
⏱️ 3 min
- 11
Stir in the heavy cream, broken lasagna noodles, and the torn fresh basil. Add the remaining 1/3 whole sun-dried tomatoes.
⏱️ 3 min
- 12
Bring the soup back to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally to prevent the noodles from sticking, until the lasagna noodles are tender and the soup has thickened slightly.
⏱️ 20 min
- 13
Remove the soup from the heat and stir in the freshly grated Parmesan cheese until it is fully melted and incorporated.
⏱️ 2 min
- 14
Ladle the Tuscan Chicken Lasagna Soup into bowls. Garnish with shredded mozzarella cheese, a sprinkle of crushed red pepper flakes, and additional fresh basil, if desired, before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tuscan Chicken Lasagna Soup
For the Soup
- 2 1/2 pounds boneless, skinless chicken thighs
- 3 ounces sun-dried tomatoes, 2/3 chopped, 1/3 left whole
- 1 onion, chopped
- 3 cloves fresh garlic, minced
- 1/4 cup fresh basil, roughly torn, plus more for garnish
- 3 tablespoons tomato paste
- 5 cups chicken stock, or chicken broth, adjust for consistency
- 1/4 cup white wine
- 5 ounces fresh baby spinach
- 2 1/2 cups heavy cream
- 10 ounces lasagna noodles, broken into 1 to 2-inch pieces
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons olive oil, as needed
For the Seasoning Blend
- 1 1/2 tablespoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon Italian seasoning
- 2 tablespoons paprika
For Garnish
- 1 teaspoon crushed red pepper flakes, as needed
- 1/2 cup mozzarella cheese, shredded, as needed
Instructions
- 1
In a small bowl, combine all the seasoning blend ingredients: salt, black pepper, all-purpose seasoning, garlic powder, onion powder, dried thyme, dried oregano, Italian seasoning, and paprika. Mix well.
⏱️ 3 min - 2
Place the chicken thighs in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle about half of the prepared seasoning blend over the chicken. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once hot, sear the seasoned chicken thighs for 3-4 minutes per side, until deeply browned. Remove the chicken from the pot and set aside.
⏱️ 8 min - 4
Add the chopped onion, minced garlic, and the 2/3 chopped sun-dried tomatoes to the same pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and fragrant.
⏱️ 7 min - 5
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Cook for 1-2 minutes until the wine has mostly evaporated.
⏱️ 2 min - 6
Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 7
Pour in the chicken stock and return the seared chicken thighs, along with any accumulated juices, to the pot. Bring the liquid to a simmer.
⏱️ 5 min - 8
Cover the pot and let the chicken simmer gently for 15 minutes, or until cooked through and easily shredded.
⏱️ 15 min - 9
Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
⏱️ 5 min - 10
Add the remaining half of the seasoning blend and the fresh baby spinach to the pot. Stir until the spinach wilts down, which should take about 2-3 minutes.
⏱️ 3 min - 11
Stir in the heavy cream, broken lasagna noodles, and the torn fresh basil. Add the remaining 1/3 whole sun-dried tomatoes.
⏱️ 3 min - 12
Bring the soup back to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally to prevent the noodles from sticking, until the lasagna noodles are tender and the soup has thickened slightly.
⏱️ 20 min - 13
Remove the soup from the heat and stir in the freshly grated Parmesan cheese until it is fully melted and incorporated.
⏱️ 2 min - 14
Ladle the Tuscan Chicken Lasagna Soup into bowls. Garnish with shredded mozzarella cheese, a sprinkle of crushed red pepper flakes, and additional fresh basil, if desired, before serving.
⏱️ 5 min