Quick White Lasagna Soup Recipe

Introduction

Quick White Lasagna Soup is a comforting twist on traditional lasagna, offering all the creamy, cheesy flavors in a warm, easy-to-make bowl. Perfect for a cozy night in, this soup combines tender chicken, pasta, and rich cheeses for a satisfying meal.

Ingredients

• 3 tbsp butter
• 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
• 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 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, for garnish
• Mozzarella cheese, shredded, for garnish

Instructions

1. Step 1: Dice the onion, mince the garlic, and chop the sun-dried tomatoes. Cut the chicken into 1-inch chunks and set aside. Melt butter in a large pot over medium heat until foaming.
2. Step 2: Add the diced onion to the pot and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
3. Step 3: Stir in the minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook, stirring constantly, for about 1 minute until fragrant.
4. Step 4: Pour in the chicken broth and add the chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until chicken reaches 165°F.
5. Step 5: While the chicken cooks, boil pasta in salted water according to package instructions, then drain and set aside.
6. Step 6: Remove the cooked chicken from the pot using a slotted spoon and set aside. Whisk together half-and-half and cornstarch until smooth.
7. Step 7: Pour the half-and-half mixture into the simmering broth, stirring constantly. Cook for 1-2 minutes until the soup thickens slightly.
8. Step 8: Shred the cooked chicken into bite-sized pieces and return it to the pot. Add the drained pasta, fresh spinach, and nutritional yeast. Stir gently until spinach wilts and everything is heated through.
9. Step 9: Taste and adjust seasoning if needed. Ladle soup into bowls and garnish with ricotta, Parmesan, and shredded mozzarella cheese, spooning ricotta in the center for a creamy finish.

Tips & Variations

• Use campanelle or fusilli pasta as they hold the creamy sauce better than straight pasta shapes.
• For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken or add mushrooms instead.
• Add fresh basil or oregano for an extra herbal boost.
• If you prefer a thicker soup, increase the cornstarch to 3 tablespoons but whisk thoroughly to avoid lumps.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. Add a splash of broth or half-and-half if the soup thickens too much upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cooked chicken instead of raw chicken?

Yes, you can add cooked chicken at the end of simmering to simply warm through. Just reduce initial cooking time since the chicken is already cooked.

What is the best way to thaw frozen sun-dried tomatoes?

If using frozen sun-dried tomatoes, thaw them in warm water for a few minutes and drain before chopping. This softens them and keeps the texture consistent.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 426 reviews

This Quick White Lasagna Soup is a comforting and creamy one-pot meal inspired by traditional lasagna flavors. Featuring tender chicken, sun-dried tomatoes, spinach, and a trio of cheeses, it’s rich and flavorful yet simple to prepare. The soup combines a fragrant butter and garlic base with Italian seasoning, thickened with a smooth half-and-half and cornstarch mixture, and finished with pasta for a hearty texture. Perfect for a satisfying weeknight dinner.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the 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 (e.g., 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

For the thickener:

• 1 cup half-and-half
• 2 tbsp cornstarch, whisked with liquid until smooth

For the garnishes:

• Ricotta cheese
• Grated Parmesan cheese
• Shredded mozzarella cheese (preferably Galbani whole milk mozzarella)

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 all aside for use.
2. Sauté 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 to develop flavor.
3. Add seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook while stirring constantly for about 1 minute until fragrant to bloom the spices and deepen the flavor.
4. Simmer chicken and tomatoes: Pour in the chicken broth, add the chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the chicken reaches 165°F internal temperature.
5. Cook pasta: While the chicken simmers, bring a separate pot of salted water to boil and cook the pasta according to package directions until al dente. Drain and set aside.
6. Thicken soup: Carefully remove the chicken from the soup using a slotted spoon and place on a cutting board. In a small bowl, whisk together half-and-half and cornstarch until smooth. Gradually whisk this liaison into the simmering broth, stirring constantly. Cook for 1-2 minutes until slightly thickened to coat the back of a spoon.
7. Combine chicken and vegetables: 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. Adjust seasoning to taste.
8. Serve with cheese garnishes: Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese in the center, then sprinkle grated Parmesan and shredded mozzarella around. The warm soup will melt the cheeses into a creamy finish.

Notes

• Use low-sodium chicken broth to better control the salt levels in this dish.
• Campanelle or fusilli pasta is recommended to hold the creamy sauce well.
• You can substitute half-and-half with whole milk and heavy cream mixture if desired.
• Fresh spinach can be replaced with baby kale or Swiss chard for variation.
• Ensure the chicken is cooked through to an internal temperature of 165°F for safety.
• Adjust the chili flakes amount depending on your heat preference.
• The mixture of ricotta, Parmesan, and mozzarella ensures a rich, lasagna-inspired cheesy finish.

Keywords: White Lasagna Soup, Chicken Soup, Creamy Soup, Italian Soup, Quick Dinner, Comfort Food