Quick White Lasagna Soup Recipe

Introduction

Quick White Lasagna Soup is a comforting and creamy dish that brings the flavors of classic lasagna into a warm, hearty soup. With tender chicken, sun-dried tomatoes, pasta, and a blend of cheeses, this recipe is perfect for an easy weeknight meal that feels special.

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 (preferably whole milk, for garnish)

Instructions

1. Step 1: Melt the butter in a large pot over medium heat until foaming. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. This builds the flavor foundation for your soup.
2. Step 2: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant, allowing the spices to bloom and release their essential oils.
3. Step 3: Pour in the chicken broth, then add the chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the chicken is fully cooked. Meanwhile, cook the pasta separately in salted boiling water according to package instructions.
4. Step 4: Remove the cooked chicken with a slotted spoon and set aside. Whisk together the half-and-half and cornstarch until smooth, then pour this liaison into the simmering broth, stirring constantly. Cook for 1-2 minutes until the soup thickens slightly.
5. Step 5: Shred the chicken into bite-sized pieces and return to the pot. Drain the pasta and add it along with the spinach and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through. Adjust seasoning as needed.
6. Step 6: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese in the center, then sprinkle with Parmesan and shredded mozzarella. The warm soup will soften the cheeses for a creamy finish.

Tips & Variations

• Use campanelle or fusilli pasta as they hold the sauce better and give great texture.
• For extra depth, try adding fresh basil or oregano with the spinach.
• Swap chicken for Italian sausage or keep it vegetarian by omitting meat and using vegetable broth.
• If you prefer a thicker soup, add a little more cornstarch or reduce the broth slightly before adding the liaison.
• Top with fresh herbs like parsley or basil for a bright garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much after refrigeration, stir in a splash of chicken broth or water before warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup up to the point before adding the pasta and spinach. Store the base in the fridge and add pasta and greens when reheating to keep them fresh and avoid sogginess.

What type of cheese works best for the topping?

A combination of creamy ricotta, sharp Parmesan, and melty mozzarella creates the best texture and flavor. Using whole milk mozzarella gives a nice richness when melted.

Quick White Lasagna Soup Recipe

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★★★★★

5 from 454 reviews

• Author: Victor
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A comforting and creamy Quick White Lasagna Soup featuring tender chicken, sun-dried tomatoes, pasta, and spinach in a flavorful Italian-spiced broth thickened with a rich half-and-half and cornstarch liaison. Topped with a blend of ricotta, Parmesan, and mozzarella cheeses for an indulgent twist on traditional lasagna flavors in a warming soup form.

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Ingredients

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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 until smooth with half-and-half

For the Garnishes:

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

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Instructions

1. Prepare Mise en Place and Start the Aromatics: Dice the onion into 1/2-inch pieces, mince the garlic, chop the sun-dried tomatoes into 1/4-inch pieces, and cut the chicken breast into 1-inch chunks. In a large pot over medium heat, melt the butter until foaming. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. This step creates the flavorful base of your soup.
2. Build the Flavor Base with Aromatics and Spices: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the softened onions. Stir constantly for about 1 minute until fragrant to bloom the spices and deepen the flavor of the soup.
3. Simmer the Chicken and Sun-Dried Tomatoes: Pour in the chicken broth and add the chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, cover the pot, and cook for 12-15 minutes or until the chicken reaches an internal temperature of 165°F. Meanwhile, cook the pasta separately in boiling salted water according to package instructions.
4. Remove Chicken and Create the Cream Liaison: Remove the cooked chicken using a slotted spoon and set aside. In a small bowl, whisk together half-and-half and cornstarch until smooth. Pour this liaison into the simmering broth, stirring constantly. Cook for 1-2 minutes until the soup slightly thickens and coats the back of a spoon lightly.
5. Combine All Components and Finish with Greens: Shred the cooked chicken into bite-sized pieces and return it to the pot. Drain the cooked pasta and add it along with the fresh spinach and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and all ingredients are heated through. Adjust seasoning if necessary.
6. Serve with Cheese Blend: Ladle the soup into bowls and top with a dollop of ricotta cheese in the center. Sprinkle grated Parmesan and shredded mozzarella cheeses around the ricotta. The warmth of the soup will soften the cheeses, creating a luxurious, creamy finish that mimics classic lasagna flavors.

Notes

• Use low-sodium chicken broth to better control the salt level.
• Campanelle or fusilli pasta are preferred as they hold the creamy sauce well.
• Cook pasta separately to avoid it becoming too soft in the soup.
• Whisk the half-and-half and cornstarch well to avoid lumps before adding to the soup.
• Check the chicken’s internal temperature to ensure it is safely cooked at 165°F.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken, adding extra vegetables instead.
• The chili flakes add a subtle kick; adjust quantity to preference.
• This soup is best served immediately but can be stored refrigerated for up to 3 days. Reheat gently to avoid curdling the dairy.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

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