Quick White Lasagna Soup Recipe

Introduction

Quick White Lasagna Soup is a comforting, creamy dish that combines tender chicken, pasta, and savory flavors in a warm bowl. It offers all the goodness of lasagna in a simple soup form, perfect for busy weeknights or cozy meals.

Ingredients

• 3 tbsp butter (unsalted, such as Kerrygold)
• 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 recommended)
• 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 preferred)
• 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 and chop the sun-dried tomatoes into small pieces. Mince the garlic and cut the chicken breast into 1-inch chunks. Set these aside.
2. Step 2: 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.
3. Step 3: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant to release the spices’ flavor.
4. Step 4: 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 reaches 165°F internally.
5. Step 5: While the chicken simmers, boil the pasta separately in salted water following package directions until al dente, then drain.
6. Step 6: Remove the cooked chicken from the pot with a slotted spoon and set aside. In a small bowl, whisk together half-and-half and cornstarch until smooth. Stir this mixture into the simmering broth and cook for 1-2 minutes until slightly thickened.
7. Step 7: Shred the chicken into bite-sized pieces and return it to the soup. Add the cooked pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through. Adjust seasoning if needed.
8. Step 8: Serve the soup in bowls and garnish with a dollop of ricotta cheese in the center. Sprinkle grated Parmesan and shredded mozzarella around it to melt into the warm soup.

Tips & Variations

• Use campanelle or fusilli pasta for a better texture as they hold the creamy soup well.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
• Add a splash of white wine before adding broth for an extra depth of flavor.
• Use fresh herbs like basil or oregano for garnish if you prefer a brighter flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. Add a splash of broth or water if the soup thickens too much after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, but be sure to thaw the chicken completely before cooking it to ensure even cooking and food safety.

What can I substitute for half-and-half?

You can use whole milk or a mixture of milk and cream as a substitute, but the soup might be slightly less rich and creamy.

Quick White Lasagna Soup Recipe

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★★★★★

5 from 147 reviews

• Author: Olivia
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Quick White Lasagna Soup combines the comforting flavors of classic white lasagna in a warm, creamy soup form. Featuring tender chicken breast, pasta, spinach, and sun-dried tomatoes in a rich, cheesy broth thickened with half-and-half and cornstarch, this recipe delivers a hearty and satisfying meal that comes together quickly on the stovetop.

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Ingredients

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Soup Base

• 3 tbsp butter (preferably Kerrygold unsalted)
• 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 recommended, like 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 preferred)
• 1 cup fresh spinach
• 1 tbsp nutritional yeast

Thickener

• 1 cup half-and-half
• 2 tbsp cornstarch, whisked with half-and-half until smooth

Garnishes

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

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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 easy access.
2. Sauté Onions: 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 the onions are softened and translucent—this builds the foundational flavor of the soup.
3. Add Seasonings: Stir in the minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for about 1 minute while stirring constantly to bloom the spices and release their flavors into the onions.
4. Simmer Chicken: Pour in the chicken broth and add the chicken chunks and chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, then cover and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F.
5. Cook Pasta: While the chicken simmers, bring a separate pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
6. Prepare Thickener: In a small bowl, whisk together the half-and-half and cornstarch thoroughly until smooth with no lumps, creating a liaison to thicken the soup without gumminess.
7. Thicken Soup: Remove the cooked chicken from the pot with a slotted spoon and set aside on a cutting board. Pour the liaison 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.
8. Combine Ingredients: Shred the cooked chicken into bite-sized pieces and return it to the pot. Add the drained pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through. Taste and adjust seasoning if needed.
9. Serve with Cheese Garnishes: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese in the center, then sprinkle with grated Parmesan and shredded mozzarella around it. The warmth of the soup will melt the cheeses for a creamy, luxurious finish.

Notes

• Using campanelle or fusilli pasta helps the sauce cling better for a more satisfying texture.
• Freshly minced garlic enhances the flavor much more than pre-minced or powdered garlic.
• Low-sodium chicken broth lets you control the salt level better in the soup.
• Shredding the cooked chicken ensures even distribution and easier eating.
• Nutritional yeast adds a subtle cheesy depth without overpowering the soup.
• You can substitute half-and-half with heavy cream for a richer soup or milk for a lighter option, but adjust cornstarch accordingly.
• This soup is best served immediately for optimal texture and flavor, but it can be gently reheated on the stovetop if needed.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: white lasagna soup, creamy chicken pasta soup, quick lasagna soup, stovetop white soup, Italian chicken soup, cheesy chicken pasta soup