Quick White Lasagna Soup Recipe

Introduction

This Quick White Lasagna Soup is a comforting, hearty dish that brings all the flavors of classic lasagna into a creamy, warming bowl. Packed with tender chicken, sun-dried tomatoes, and a blend of cheeses, it’s perfect for cozy dinners or anytime you need a satisfying meal in minutes.

Ingredients

• 3 tbsp butter (preferably unsalted, like 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 work best)
• 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, grated, for garnish
• Mozzarella cheese (whole milk preferred), shredded, for garnish

Instructions

1. Step 1: Dice the onion, mince the garlic, and chop the sun-dried tomatoes as directed. Cut the chicken breast into 1-inch chunks and set aside. In a large pot over medium heat, melt the butter until foaming. Add the onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
2. Step 2: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the pot. Stir constantly for about 1 minute until fragrant, allowing the spices to bloom and deepen the flavor.
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, or until the chicken reaches 165°F internally. Meanwhile, cook pasta in salted boiling water according to package instructions.
4. Step 4: Once the chicken is cooked, remove it with a slotted spoon and set aside. Whisk together the half-and-half and cornstarch until smooth, then slowly pour into the simmering broth while stirring. Cook for 1-2 minutes until the soup slightly thickens and coats the back of a spoon.
5. Step 5: Shred the cooked chicken into bite-sized pieces and return them to the pot. Drain the cooked pasta and add it to the soup along with fresh spinach and nutritional yeast. Stir gently until the spinach wilts and the soup is heated through. Adjust seasoning as needed.
6. Step 6: Serve the soup in bowls and garnish with a dollop of ricotta cheese in the center, then sprinkle with grated Parmesan and shredded mozzarella. The warm soup will melt the cheeses to create a creamy, comforting finish.

Tips & Variations

• Use campanelle or fusilli pasta to better hold the creamy sauce without getting mushy.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
• Add fresh basil or oregano for an herbal twist.
• To make it spicier, increase the amount of chili flakes or add a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened too much. The pasta may absorb some liquid during storage, so stirring occasionally while reheating helps maintain the right consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, penne, or shells works well. Just avoid very thin or delicate pasta, as it may get mushy in the soup.

Is there a way to make this soup dairy-free?

You can substitute half-and-half with a plant-based milk like oat or almond milk and use dairy-free cheeses or omit the cheese garnish altogether for a dairy-free version.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.4 from 74 reviews

This Quick White Lasagna Soup is a creamy, comforting dish that combines tender chicken, pasta, spinach, and a medley of cheeses in a flavorful Italian-inspired broth. It’s a speedy weeknight meal that delivers all the cozy satisfaction of classic lasagna but in an easy-to-make soup form, perfect for warming up any day.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

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 (Swanson 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

Thickener

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

Garnishes

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

Instructions

1. Prepare ingredients: Dice the onion into 1/2-inch pieces, mince the garlic, chop sun-dried tomatoes into 1/4-inch pieces, and cut chicken breast into 1-inch chunks. Set these aside to streamline cooking.
2. Sauté aromatics: In a large pot over medium heat, melt butter until foaming. Add diced onion and cook for 3-4 minutes until softened and translucent, laying the flavor foundation.
3. Add seasonings: Stir in minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook while stirring for about 1 minute to release the spices’ aroma and deepen flavor.
4. Simmer chicken and broth: Pour in chicken broth, add chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until chicken reaches an internal temperature of 165°F.
5. Cook pasta separately: While chicken simmers, boil pasta in salted water as per package instructions, ideally using campanelle or fusilli for better sauce adherence, then drain.
6. Thicken soup: Remove chicken with a slotted spoon and set aside. Whisk half-and-half and cornstarch until smooth then pour into simmering broth while stirring continuously. Cook 1-2 minutes until soup thickens slightly, coating a spoon.
7. Combine ingredients: Shred cooked chicken into bite-sized pieces and return to pot. Add drained pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until spinach wilts and soup is heated through. Adjust seasoning if necessary.
8. Serve and garnish: Ladle soup into bowls. Top with a dollop of ricotta cheese in the center and sprinkle Parmesan and shredded mozzarella around it. The warm soup will melt the cheeses for a creamy finish.

Notes

• Use a thermometer to ensure chicken is cooked to 165°F for safety.
• Campanelle or fusilli pasta work best to hold the creamy sauce, but you can substitute with other short pasta shapes like rotini.
• Sun-dried tomatoes add a depth of flavor, but if unavailable, use chopped roasted red peppers as an alternative.
• Half-and-half can be substituted with light cream or whole milk for a lighter version, though thickening power may vary.
• For a vegetarian version, omit chicken and substitute vegetable broth; use plant-based cheeses if desired.

Keywords: white lasagna soup, creamy chicken soup, Italian soup, quick dinner soup, comfort food, pasta soup