Quick White Lasagna Soup Recipe

Introduction

This Quick White Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, creamy bowl. It’s easy to make, packed with tender chicken, pasta, and melty cheeses, perfect for a cozy weeknight meal.

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 (for garnish)
• Parmesan cheese (for garnish)
• Mozzarella cheese (I prefer Galbani whole milk mozzarella, for garnish)

Instructions

1. Step 1: Dice the onion into 1/2-inch pieces, mince the garlic, chop the sun-dried tomatoes into 1/4-inch pieces, and cut the chicken breast into 1-inch chunks. Set aside.
2. Step 2: 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.
3. Step 3: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant.
4. Step 4: Pour in the chicken broth and add the chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, then cover and cook for 12-15 minutes until the chicken is cooked through (165°F internal temperature).
5. Step 5: While the chicken simmers, boil the pasta in a separate pot of salted water according to package directions.
6. Step 6: Once the chicken is cooked, remove it with a slotted spoon and set aside. In a small bowl, whisk the half-and-half and cornstarch until smooth. Pour this mixture into the simmering broth while stirring constantly, and cook for 1-2 minutes until slightly thickened.
7. Step 7: 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.
8. Step 8: Ladle the soup into bowls and garnish each with a dollop of ricotta cheese, grated Parmesan, and shredded mozzarella. Serve warm for a creamy, comforting finish.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken or use cooked mushrooms.
• Using campanelle or fusilli pasta helps the sauce cling better for a richer bite.
• Fresh mozzarella adds creaminess, but feel free to swap in shredded cheddar for a different flavor profile.
• Adding a pinch of nutmeg to the thickener can enhance the creamy soup’s warmth and depth.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the consistency. Avoid microwave reheating at high heat to prevent curdling of the creamy base.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup base and cook the chicken in advance. Store separately from the pasta and cheese garnishes. Combine and reheat just before serving to maintain the best texture.

What can I substitute for nutritional yeast?

If you don’t have nutritional yeast, you can omit it or use an extra sprinkle of Parmesan cheese to add a similar savory depth to the soup.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

This Quick White Lasagna Soup is a comforting and creamy twist on classic lasagna, featuring tender chicken, pasta, spinach, and a luscious blend of cheeses in a flavorful white broth. Ready in under 40 minutes, it’s perfect for a hearty weeknight meal.

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

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

Instructions

1. Prep the 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 these aside for cooking.
2. Sauté the aromatics: 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 step builds a flavorful base for your soup.
3. Bloom the spices: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant, releasing the essential oils and deepening the flavor.
4. Simmer the chicken: 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.
5. Cook the pasta: While the chicken simmers, boil the pasta in a separate pot of salted water according to package directions. Campanelle or fusilli works best to hold the creamy sauce.
6. Create the thickening liaison: Once the chicken is cooked, remove it carefully with a slotted spoon and set aside. In a small bowl, whisk together half-and-half and cornstarch until smooth and lump-free. Slowly pour this into the simmering broth, stirring constantly, and cook for 1-2 minutes until the soup thickens slightly and coats the back of a spoon.
7. Combine and heat through: Shred the chicken into bite-sized pieces and return it to the pot. Drain the pasta and add it along with fresh spinach and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through. Adjust seasoning to taste.
8. Serve with cheeses: Ladle the soup into bowls and garnish with a dollop of ricotta in the center, then sprinkle grated Parmesan and shredded mozzarella around it. The warm soup will soften the cheeses into a luxurious, creamy finish.

Notes

• Use low-sodium chicken broth to control salt levels in the soup.
• Campanelle or fusilli pasta hold sauce better than smooth noodles, enhancing texture.
• Whisk cornstarch thoroughly with half-and-half to avoid lumps in the soup.
• Adjust seasoning after adding spinach and pasta to balance flavors perfectly.
• Use freshly minced garlic for best flavor impact over pre-minced.
• Internal temperature of chicken should reach 165°F for safe consumption.

Keywords: white lasagna soup, chicken soup, creamy pasta soup, quick soup recipe, easy lasagna soup