Quick White Lasagna Soup Recipe

Introduction

Quick White Lasagna Soup is a comforting, creamy twist on traditional lasagna that comes together in no time. Packed with tender chicken, pasta, spinach, and a blend of savory cheeses, it’s perfect for a cozy weeknight meal.

Ingredients

• 3 tbsp butter (preferably unsalted, like Kerrygold)
• 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 work best)
• 1 cup spinach
• 1 tbsp nutritional yeast
• 1 cup half-and-half
• 2 tbsp cornstarch (whisked with half-and-half until smooth)
• Ricotta cheese (for garnish)
• Parmesan cheese (grated, for garnish)
• Mozzarella cheese (shredded, preferably whole milk)

Instructions

1. Step 1: Dice the onion, mince the garlic, chop sun-dried tomatoes, and cut chicken into chunks. In a large pot over medium heat, melt butter until foaming. Add onion and cook 3-4 minutes until softened and translucent.
2. Step 2: Add garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant.
3. Step 3: Pour in chicken broth, add chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook 12-15 minutes until chicken reaches 165°F internally.
4. Step 4: Meanwhile, cook pasta in boiling salted water according to package directions. Drain and set aside.
5. Step 5: Remove chicken from soup with a slotted spoon and set aside. Whisk half-and-half with cornstarch until smooth, then stir into simmering broth. Cook 1-2 minutes until slightly thickened.
6. Step 6: Shred the cooked chicken and return it to the pot. Add drained pasta, spinach, and nutritional yeast. Stir gently for 1-2 minutes until spinach wilts and everything is heated through. Adjust seasoning if needed.
7. Step 7: Ladle soup into bowls. Top each serving with a dollop of ricotta cheese in the center, then sprinkle grated Parmesan and shredded mozzarella around it. Let the warm soup soften the cheeses before serving.

Tips & Variations

• Use freshly minced garlic for the best flavor—pre-minced often lacks intensity.
• Try swapping chicken broth for vegetable broth to make it vegetarian; use tofu or mushrooms instead of chicken.
• Adding a pinch of nutmeg to the half-and-half mixture enhances the creamy flavor.
• Leftover soup can be thick—add a splash of broth or milk when reheating to loosen the texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove, stirring occasionally to prevent sticking. Add a little broth or milk to restore creaminess if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while campanelle or fusilli hold the sauce well, you can use other small pasta shapes like rotini or penne. Avoid very thin pasta as it may become mushy in the soup.

Is this soup freezer-friendly?

It’s best enjoyed fresh, but you can freeze it without pasta and spinach. Add those fresh when reheating to maintain texture and flavor.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 94 reviews

Quick White Lasagna Soup is a comforting and creamy one-pot soup that combines tender chicken, sun-dried tomatoes, pasta, and spinach in a flavorful Italian-seasoned broth. Thickened with a half-and-half and cornstarch liaison, this soup is topped with creamy ricotta, Parmesan, and mozzarella cheeses, delivering the essence of white lasagna in a warm, hearty bowl perfect for an easy weeknight meal.

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

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 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 half-and-half until smooth

For the Garnishes:

• Ricotta cheese, for dolloping
• Grated Parmesan cheese, for sprinkling
• Shredded mozzarella cheese (whole milk Galbani preferred), for topping

Instructions

1. Prepare Ingredients: Dice the onion into 1/2-inch pieces, mince the garlic cloves, chop the sun-dried tomatoes into 1/4-inch pieces, and cut the chicken breast into 1-inch chunks. Set aside.
2. Sauté Aromatics: In a large pot over medium heat, melt the butter until foaming. Add the diced onion and cook 3-4 minutes, stirring occasionally, until softened and translucent to build the soup’s flavor base.
3. Bloom Spices: Add minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant, releasing the spices’ essential oils to deepen flavor layers.
4. Add Broth and Chicken: Pour in chicken broth, then add chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until chicken reaches an internal temperature of 165°F, ensuring food safety.
5. Cook Pasta: While chicken simmers, boil pasta separately in salted water according to package directions. Campanelle or fusilli are preferred for holding the creamy sauce well.
6. Prepare Thickener (Liaison): In a small bowl, whisk half-and-half with cornstarch until smooth, free of lumps. This mixture will thicken the soup gently.
7. Thicken Soup: Remove cooked chicken with a slotted spoon and set aside. Pour the liaison into the simmering broth, stirring constantly. Cook 1-2 minutes until the soup thickens slightly and coats the back of a spoon.
8. Shred Chicken and Combine: Shred the cooked chicken into bite-sized pieces and return it to the pot. Drain cooked pasta, then add it to the soup along with fresh spinach and nutritional yeast. Stir gently 1-2 minutes until spinach wilts and everything is heated through.
9. Season and Serve: Taste the soup and adjust seasonings as needed. Ladle into bowls and garnish each serving with a dollop of ricotta cheese in the center, then sprinkle with grated Parmesan and shredded mozzarella. The warm soup softens the cheeses into a creamy finish.

Notes

• Use low-sodium chicken broth to control salt levels and adjust seasoning at the end.
• Campanelle or fusilli pasta shapes work best as they hold the sauce well without becoming mushy.
• Ensure chicken is cooked to an internal temperature of 165°F for safety.
• The half-and-half and cornstarch mixture thickens the soup without making it gummy—whisk thoroughly to avoid lumps.
• Adding nutritional yeast adds a subtle cheesy flavor and nutrition boost without overpowering the dish.
• This soup can be stored in the refrigerator for up to 3 days; reheat gently to preserve creaminess.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.

Keywords: White Lasagna Soup, chicken pasta soup, creamy Italian soup, quick soup recipe, one-pot soup, healthy comfort food