Print

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.

Ingredients

Scale

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

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