Quick White Lasagna Soup Recipe
Introduction
This Quick White Lasagna Soup is a comforting and creamy meal that combines tender chicken, pasta, and vibrant greens in a flavorful broth. It’s perfect for weeknights when you want the taste of lasagna without the fuss.
Ingredients
- 3 tbsp butter (I like Kerrygold unsalted butter for this)
- 1 onion (diced into 1/2-inch pieces)
- 4 garlic cloves (freshly minced for best flavor)
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp pepper
- 1/8 tsp chili flakes
- 4 cups chicken broth (I use Swanson low-sodium 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 (use campanelle or fusilli for better texture)
- 1 cup spinach
- 1 tbsp nutritional yeast
- 1 cup half-and-half
- 2 tbsp cornstarch (whisked with liquid until smooth)
- Ricotta cheese (adds a nice creamy texture)
- Parmesan cheese
- Mozzarella cheese (I prefer Galbani whole milk mozzarella)
Instructions
- Step 1: 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 and set aside. In a large pot over medium heat, melt the butter until it foams, then add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Step 2: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the softened onions. Stir constantly for about 1 minute until fragrant—this blooms the spices and releases their essential oils, creating deeper flavor in your soup.
- Step 3: Pour in the chicken broth and add the chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, then cover the pot and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F. While the chicken simmers, boil the pasta in a separate pot of salted water according to package directions.
- Step 4: Carefully remove the cooked chicken from the soup using a slotted spoon and set aside. In a small bowl, whisk together the half-and-half and cornstarch until smooth. Pour the mixture into the simmering broth while stirring constantly, then cook for 1-2 minutes until slightly thickened.
- Step 5: Shred the cooked chicken into bite-sized pieces and return it to the pot. Drain the cooked pasta and add it to the soup along with the fresh spinach and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and the soup is heated through. Adjust seasonings if needed.
- Step 6: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese and a sprinkle of grated Parmesan and shredded mozzarella. The warm soup will melt the cheeses into a creamy finish.
Tips & Variations
- Use campanelle or fusilli pasta as they hold the creamy sauce better than smoother noodles.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, adding extra sun-dried tomatoes or mushrooms instead.
- Add fresh basil or oregano for an herbaceous twist.
- If you prefer a thicker soup, increase the cornstarch to 3 tablespoons, but whisk carefully to avoid lumps.
- Use freshly grated cheeses for the best melting texture and flavor.
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 maintain creaminess. The soup may thicken after refrigeration; add a splash of broth or milk when reheating to restore the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chicken for this soup?
Yes, boneless skinless thighs can be used instead of breast for a richer flavor and more tender texture. Adjust cooking time as needed to ensure they are fully cooked.
Can I prepare this soup in advance?
Absolutely. Prepare the soup up to step 5, then cool and refrigerate. Add the cheese toppings just before serving for the best texture and flavor.
PrintQuick White Lasagna Soup Recipe
This Quick White Lasagna Soup brings all the comforting flavors of classic white lasagna into a warm, hearty soup. Featuring tender chicken, sun-dried tomatoes, spinach, and a creamy broth thickened with a half-and-half and cornstarch liaison, this recipe is perfect for a weeknight meal. Served with a generous topping of ricotta, parmesan, and mozzarella cheeses, it offers a comforting, cheesy finish in every bowl.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Scale
For the Soup Base:
- 3 tbsp unsalted butter (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 black pepper
- 1/8 tsp chili flakes
- 4 cups low-sodium chicken broth (Swanson 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 recommended)
- 1 cup fresh spinach
- 1 tbsp nutritional yeast
For the Thickener:
- 1 cup half-and-half
- 2 tbsp cornstarch, whisked with liquid until smooth
For the Garnishes:
- Ricotta cheese (for creamy texture)
- Parmesan cheese, grated
- Mozzarella cheese (Galbani whole milk mozzarella preferred), shredded
Instructions
- 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 and set aside. In a large pot over medium heat, melt the butter until it foams, then add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. This step builds the foundational flavors for the soup.
- Build the Flavor Base with Aromatics and Spices: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the softened onions. Stir constantly for about 1 minute until fragrant to bloom the spices and release their essential oils, deepening the soup’s flavor.
- Simmer the Chicken and Sun-Dried Tomatoes: Pour in the chicken broth and add the chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes or until the chicken reaches an internal temperature of 165°F. Meanwhile, cook the pasta separately in boiling salted water according to package instructions; campanelle or fusilli pasta work best for holding the creamy sauce.
- Remove Chicken and Create the Cream Liaison: Once the chicken is cooked, remove it with a slotted spoon and set aside. In a small bowl, whisk together the half-and-half and cornstarch until smooth with no lumps. Pour this liaison into the simmering broth while stirring constantly, then cook for 1-2 minutes until the soup thickens slightly to coat the back of a spoon.
- Combine All Components and Finish with Greens: Shred the cooked chicken into bite-sized pieces and return it to the pot. Drain the cooked pasta and add it to the soup along with the fresh spinach and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through. Adjust seasonings to taste.
- Serve with Cheese Blend: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese placed in the center, then sprinkle with grated Parmesan and shredded mozzarella around it. The warm soup will melt the cheeses into a creamy, luxurious finish.
Notes
- Use low-sodium chicken broth to control salt levels in the soup.
- Campanelle or fusilli pasta are preferred as they hold the creamy broth well.
- When cooking the pasta, do not overcook; al dente texture complements the soup best.
- The half-and-half and cornstarch liaison thickens without making the soup gummy—whisk well to avoid lumps.
- For spicier soup, increase chili flakes to taste, or omit for milder flavor.
- Leftover soup can be refrigerated up to 3 days; reheat gently to maintain creaminess.
Keywords: white lasagna soup, creamy chicken soup, Italian soup, quick soup recipe, comfort food soup
