Print

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.

Ingredients

Scale

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

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