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Quick White Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/quick-white-lasagna-soup-recipe-2/