Print

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.

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 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

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