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Quick White Lasagna Soup Recipe

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★★★★★

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.

Ingredients

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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

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