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Quick White Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/quick-white-lasagna-soup-recipe/