Quick White Lasagna Soup Recipe

Introduction

This Quick White Lasagna Soup is a comforting and creamy twist on traditional lasagna, made easy for a weeknight meal. Tender chicken, pasta, and a blend of cheeses come together in a flavorful broth that warms you from the inside out.

Ingredients

• 3 tbsp butter (unsalted, 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 pepper
• 1/8 tsp chili flakes
• 4 cups chicken broth (low-sodium preferred)
• 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
• 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 (whole milk, shredded, for garnish)

Instructions

1. Step 1: Dice the onion into 1/2-inch pieces, mince the garlic, chop the sun-dried tomatoes, 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 foaming. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
3. Step 3: Add 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 chicken broth, then add chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes or until chicken reaches 165°F internal temperature.
5. Step 5: While chicken cooks, boil pasta in salted water according to package directions until al dente. Drain and set aside.
6. Step 6: Remove cooked chicken from soup with a slotted spoon and set aside. In a small bowl, whisk together half-and-half and cornstarch until smooth.
7. Step 7: Pour the half-and-half mixture into simmering broth, stirring constantly. Cook 1-2 minutes until slightly thickened and coats the back of a spoon.
8. Step 8: Shred the chicken into bite-sized pieces and return to the pot. Add cooked pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until spinach wilts and mixture is heated through.
9. Step 9: Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with a dollop of ricotta in the center, sprinkled with Parmesan and shredded mozzarella cheese.

Tips & Variations

• Substitute turkey or tofu for chicken to accommodate different diets.
• Use gluten-free pasta to make the soup gluten-free.
• Add fresh basil or oregano for an herbal boost.
• For extra creaminess, stir in a splash of heavy cream instead of half-and-half.

Storage

Store 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 soup. Avoid microwaving at high power to prevent curdling of the creamy base.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken but make sure to thaw it completely before cooking to ensure even cooking and safe internal temperature.

What pasta works best in this soup?

Campanelle or fusilli are ideal as their shapes hold the creamy broth well, but any short pasta like rotini or penne can be used as substitutes.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

This Quick White Lasagna Soup is a comforting and creamy dish that brings the flavors of classic white lasagna into a hearty soup form. Featuring tender chicken, sun-dried tomatoes, pasta, and fresh spinach in a rich, thickened broth, it’s finished off with a delightful blend of ricotta, Parmesan, and mozzarella cheeses for indulgent creamy goodness in every bite.

• Author: Bella
• 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 Salt

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 half-and-half until smooth)

For Garnishes:

• Ricotta cheese
• Parmesan cheese, grated
• Mozzarella cheese (whole milk, preferably Galbani), shredded

Instructions

1. Prep aromatics and chicken: Dice the onion into 1/2-inch pieces, mince the garlic cloves, and chop the sun-dried tomatoes into 1/4-inch pieces. Cut the chicken breast into 1-inch chunks and set aside to be added later.
2. Sauté onions in butter: 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 layers flavor into the soup base.
3. Add garlic and spices: Stir in minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook while stirring for about 1 minute until fragrant. This blooms the spices, enhancing the soup’s depth of flavor.
4. Add broth, chicken, and sun-dried tomatoes; simmer: Pour in the chicken broth, then add chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, then cover and cook for 12-15 minutes, or until chicken reaches an internal temperature of 165°F.
5. Cook the pasta separately: While the chicken simmers, boil salted water in a separate pot and cook the pasta as per package instructions until al dente. Drain and set aside.
6. Prepare thickening liaison and thicken soup: In a small bowl, whisk together half-and-half and cornstarch until smooth with no lumps. Slowly pour this into the simmering broth while stirring constantly. Cook for 1-2 minutes until the soup thickens enough to lightly coat the back of a spoon.
7. Shred chicken and combine all ingredients: Remove cooked chicken with a slotted spoon, shred into bite-sized pieces, and return to the pot. Add the drained pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until spinach wilts and everything is heated through. Adjust seasonings as desired.
8. Serve with cheese garnishes: Ladle soup into bowls and top each serving with a dollop of ricotta cheese in the center, then sprinkle grated Parmesan and shredded mozzarella around it. The warm soup will gently melt the cheeses for a creamy finish.

Notes

• Use campanelle or fusilli pasta for the best texture that holds the creamy broth well.
• Low-sodium chicken broth allows control over salt levels; adjust seasoning at the end.
• Ensure chicken is fully cooked to an internal temperature of 165°F for safety.
• The half-and-half and cornstarch mixture thickens the soup without making it gummy—don’t skip whisking well.
• Adding nutritional yeast complements the cheese flavors and adds a subtle depth.
• Serve immediately to enjoy the cheeses melted perfectly; leftovers can be reheated gently on stovetop with extra broth.

Keywords: white lasagna soup, creamy chicken soup, Italian soup, quick soup recipe, pasta soup, comfort food, white lasagna flavors