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.

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 until smooth with half-and-half

For the Garnishes:

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

Instructions

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.
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.
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.
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.
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.
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