Quick White Lasagna Soup Recipe

Introduction

This Quick White Lasagna Soup is a comforting and creamy twist on traditional lasagna, perfect for busy weeknights. Packed with tender chicken, sun-dried tomatoes, and melted cheeses, it delivers all the flavors of lasagna in a warm, satisfying bowl.

Ingredients

• 3 tbsp butter (unsalted, Kerrygold preferred)
• 1 onion (diced into 1/2-inch pieces)
• 4 garlic cloves (freshly minced)
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/4 tsp pepper
• 1/8 tsp chili flakes
• 4 cups chicken broth (low-sodium recommended)
• 1 lb chicken breast (cut into 1-inch chunks)
• 1/3 cup sun-dried tomatoes (chopped into 1/4-inch pieces)
• 2 cups pasta (campanelle or fusilli works best)
• 1 cup spinach
• 1 tbsp nutritional yeast
• 1 cup half-and-half
• 2 tbsp cornstarch (whisked with liquid until smooth)
• Ricotta cheese (for garnish)
• Parmesan cheese (for garnish)
• Mozzarella cheese (shredded, whole milk preferred)

Instructions

1. Step 1: Dice the onion, mince the garlic, chop the sun-dried tomatoes, and cut the chicken breast into chunks. In a large pot over medium heat, melt the butter until foaming. Add the diced onion and cook for 3-4 minutes until softened and translucent.
2. Step 2: Stir in the minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for about 1 minute until fragrant, stirring constantly to bloom the spices.
3. Step 3: Pour in the chicken broth, then add the chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the chicken is cooked through (165°F internal temperature).
4. Step 4: While the chicken simmers, cook the pasta in a separate pot of salted boiling water according to package instructions. Drain and set aside.
5. Step 5: Remove the chicken from the soup and shred it into bite-sized pieces. In a small bowl, whisk the half-and-half and cornstarch together until smooth. Pour this mixture into the simmering broth, stirring constantly, and cook 1-2 minutes until the soup thickens slightly.
6. Step 6: Return the shredded chicken to the pot. Add the cooked pasta, fresh spinach, and nutritional yeast. Stir gently until the spinach wilts and everything is heated through. Taste and adjust seasonings as needed.
7. Step 7: Serve the soup hot in bowls. Top each serving with a dollop of ricotta cheese in the center, then sprinkle with grated Parmesan and shredded mozzarella. The warm soup will melt the cheeses into a creamy finish.

Tips & Variations

• Use campanelle or fusilli pasta for the best texture as they hold the sauce well without getting mushy.
• Substitute chicken broth with vegetable broth for a lighter vegetarian version (omit chicken accordingly).
• Add a pinch of nutmeg in the thickener mixture for a subtle warmth that enhances the creaminess.
• Fresh basil or oregano can be added as a garnish for a fresh herbal note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. If the soup thickens too much when chilled, add a splash of broth or water while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute fresh spinach with frozen. Just thaw and drain it well before adding to the soup to avoid excess water diluting the flavors.

How can I make this soup dairy-free?

Use a dairy-free butter alternative and replace half-and-half with coconut milk or another plant-based milk. Skip the cheese garnishes or use vegan cheese substitutes.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.7 from 722 reviews

This Quick White Lasagna Soup is a comforting and creamy meal that combines tender chicken, flavorful garlic and Italian seasonings, sun-dried tomatoes, spinach, and pasta in a rich broth thickened with half-and-half and cornstarch. Topped with ricotta, Parmesan, and mozzarella cheeses, it offers the delightful flavors of white lasagna in a warm, easy-to-make soup.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base:

• 3 tbsp unsalted butter (preferably Kerrygold)
• 1 onion, diced into 1/2-inch pieces
• 4 garlic cloves, freshly minced
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp chili flakes
• 4 cups low-sodium chicken broth (such as Swanson)
• 1 lb chicken breast, cut into 1-inch chunks
• 1/3 cup sun-dried tomatoes, chopped into 1/4-inch pieces
• 2 cups pasta (campanelle or fusilli recommended)
• 1 cup fresh spinach
• 1 tbsp nutritional yeast

Thickener:

• 1 cup half-and-half
• 2 tbsp cornstarch, whisked with half-and-half until smooth

Garnishes:

• Ricotta cheese
• Grated Parmesan cheese
• Shredded mozzarella cheese (preferably Galbani whole milk mozzarella)

Instructions

1. Prepare vegetables and chicken: Start by dicing the onion into 1/2-inch pieces, mincing the garlic cloves, and chopping the sun-dried tomatoes into 1/4-inch pieces. Cut the chicken breast into 1-inch chunks and set aside.
2. Sauté onions: In a large pot over medium heat, melt the butter until it foams. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent to build a flavorful base.
3. Add spices and garlic: Stir in the minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for about 1 minute, stirring constantly until fragrant to bloom the spices and deepen the soup’s flavor.
4. Simmer chicken and broth: Pour in the chicken broth, then add the chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover the pot, and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
5. Cook the pasta: While the chicken simmers, bring a separate pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
6. Thicken the soup: Once chicken is cooked, remove it from the pot with a slotted spoon and set aside. Whisk together half-and-half and cornstarch in a small bowl until smooth. Gradually stir this mixture into the simmering broth and cook for 1-2 minutes until the soup thickens slightly and coats the back of a spoon.
7. Combine ingredients: Shred the cooked chicken into bite-sized pieces and return it to the pot. Add the cooked pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and the soup is heated through. Taste and adjust seasonings as needed.
8. Serve with garnishes: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese in the center and sprinkle grated Parmesan and shredded mozzarella around it. The warmth of the soup softens the cheeses yielding a creamy, comforting finish.

Notes

• Use campanelle or fusilli pasta for better texture and to hold the creamy soup well.
• Cooking the spices with the onions releases more flavor—don’t skip this step.
• Whisking the half-and-half with cornstarch thoroughly prevents lumps when thickening the soup.
• Adjust seasoning after adding spinach and pasta as these can dilute saltiness.
• For extra richness, you can substitute part of the half-and-half with heavy cream.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: white lasagna soup, chicken lasagna soup, creamy chicken soup, Italian soup, quick weeknight soup, one-pot soup