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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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