Quick White Lasagna Soup Recipe

Introduction

Quick White Lasagna Soup is a cozy, creamy dish that captures the flavors of traditional lasagna in a comforting bowl. Packed with tender chicken, pasta, and a rich cheese blend, it’s perfect for a satisfying weeknight meal.

Ingredients

• 3 tbsp butter
• 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
• 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 spinach
• 1 tbsp nutritional yeast
• 1 cup half-and-half
• 2 tbsp cornstarch
• Ricotta cheese (for garnish)
• Parmesan cheese (for garnish)
• Mozzarella cheese, shredded (preferably whole milk)

Instructions

1. Step 1: 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. This forms the flavor base of the soup.
2. Step 2: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant to bloom the spices and deepen the flavor.
3. Step 3: Pour in the chicken broth, then add the chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes, until the chicken reaches 165°F internally. Meanwhile, cook the pasta separately in salted water until al dente.
4. Step 4: Remove the cooked chicken with a slotted spoon and set aside. Whisk together the half-and-half and cornstarch in a small bowl until smooth. Pour this mixture into the simmering broth while stirring constantly. Cook for 1-2 minutes until the soup thickens slightly and coats the back of a spoon.
5. Step 5: Shred the cooked chicken into bite-sized pieces and return it to the pot. Drain the pasta and add it along with the spinach and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through. Adjust seasoning to taste.
6. Step 6: Ladle the soup into bowls and top with a dollop of ricotta cheese in the center. Sprinkle grated Parmesan and shredded mozzarella cheese around the ricotta. The warm soup will melt the cheeses for a creamy, indulgent finish.

Tips & Variations

• Use campanelle or fusilli pasta to better hold the creamy sauce and add texture.
• Substitute chicken broth with vegetable broth for a lighter version, or add mushrooms for extra earthiness.
• For a richer soup, replace half-and-half with heavy cream or add extra cheese into the soup base.
• Add fresh basil or oregano as a garnish for a bright herbal note.
• Spinach can be swapped for kale or Swiss chard if preferred; just adjust the wilting time accordingly.

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 sticking. You may need to add a splash of broth or water to loosen the soup as it thickens when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! To make it vegetarian, use vegetable broth and omit the chicken. You can add extra mushrooms or beans for protein and texture.

What pasta works best for this recipe?

Campanelle or fusilli are ideal because their ridges hold the creamy soup well. However, any small pasta shapes like penne or rotini will also work.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

5 from 128 reviews

A comforting and creamy Quick White Lasagna Soup that combines tender chicken, pasta, and spinach in a flavorful, cheesy broth reminiscent of classic white lasagna. Perfect for a cozy meal, this soup is enhanced with sun-dried tomatoes, Italian seasonings, and a blend of ricotta, parmesan, and mozzarella cheeses.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Soup Base:

• 3 tbsp unsalted butter (Kerrygold recommended)
• 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 (Swanson preferred)
• 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)
• 1 cup fresh spinach
• 1 tbsp nutritional yeast

For the Thickener:

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

For the Garnishes:

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

Instructions

1. Prepare Mise en Place and Start the Aromatics: Dice the onion into 1/2-inch pieces, mince the garlic cloves, and chop the sun-dried tomatoes into 1/4-inch pieces. Cut the chicken breast into 1-inch chunks. In a large pot over medium heat, melt 3 tbsp butter until foaming, then add diced onion. Cook for 3-4 minutes, stirring occasionally, until the onion is softened and translucent to build a flavorful base.
2. Build the Flavor Base with Aromatics and Spices: Add minced garlic, 2 tsp Italian seasoning, 1 tsp salt, 1/4 tsp pepper, and 1/8 tsp chili flakes to the pot. Stir constantly for about 1 minute until fragrant, allowing the spices to bloom and deepen the soup’s flavor.
3. Simmer the Chicken and Sun-Dried Tomatoes: Pour in 4 cups chicken broth, add the chicken chunks and chopped 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. Meanwhile, boil the pasta separately in salted water according to package instructions (prefer campanelle or fusilli for best texture).
4. Remove Chicken and Create the Cream Liaison: Carefully remove the cooked chicken from the soup using a slotted spoon and set aside. In a small bowl, whisk together 1 cup half-and-half and 2 tbsp cornstarch until completely smooth. Pour this liaison into the simmering broth while stirring constantly, and cook for 1-2 minutes until the soup thickens slightly and coats the back of a spoon.
5. Combine All Components and Finish with Greens: Shred the cooked chicken into bite-sized pieces and return it to the pot. Drain the pasta and add it to the soup along with 1 cup fresh spinach and 1 tbsp nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and all ingredients are heated through. Taste and adjust seasonings as needed.
6. Serve with Cheese Blend: Ladle the warm soup into bowls. Top each serving with a dollop of ricotta cheese in the center, then sprinkle grated Parmesan and shredded mozzarella around it. The cheeses will soften and melt into the hot soup, giving it a rich, creamy finish.

Notes

• Use low-sodium chicken broth to better control the salt level in the soup.
• Campanelle or fusilli pasta works best to hold the creamy sauce in this soup.
• Make sure to whisk the half-and-half and cornstarch mixture thoroughly to avoid lumps in the soup.
• Adjust chili flakes to your heat preference, or omit if sensitive to spice.
• Using fresh spinach ensures a vibrant color and fresh flavor in the final dish.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: white lasagna soup, creamy chicken soup, Italian soup, quick dinner soup, chicken pasta soup, comforting soup recipe