Quick White Lasagna Soup Recipe

Introduction

Quick White Lasagna Soup is a comforting, creamy dish that brings the flavors of classic lasagna into a warm bowl of soup. Packed with tender chicken, sun-dried tomatoes, spinach, and a trio of cheeses, it’s perfect for a cozy weeknight meal.

Ingredients

• 3 tbsp butter
• 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
• 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 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 (preferably whole milk, for garnish)

Instructions

1. Step 1: Dice the onion, mince the garlic, chop the sun-dried tomatoes, and cut the chicken breast into chunks. Set 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 until softened and translucent.
3. Step 3: Add the garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant.
4. Step 4: Pour in the chicken broth, then add chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12–15 minutes until chicken is cooked through.
5. Step 5: While the chicken simmers, cook the pasta in a separate pot of salted boiling water according to package directions.
6. Step 6: Remove the cooked chicken with a slotted spoon and set aside. Whisk the half-and-half and cornstarch together until smooth, then stir into the simmering broth. Cook for 1–2 minutes until slightly thickened.
7. Step 7: Shred the chicken into bite-sized pieces and return it to the pot. Drain pasta and add it along with spinach and nutritional yeast. Stir gently until spinach wilts and everything is heated through.
8. Step 8: Ladle soup into bowls. Top each serving with a dollop of ricotta cheese and sprinkle with grated Parmesan and shredded mozzarella for a creamy finish.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier texture and deeper flavor.
• Swap nutritional yeast for a bit of grated Pecorino Romano for extra sharpness.
• For a vegetarian version, omit chicken and use vegetable broth; add white beans for protein.
• Let the soup sit a few minutes before serving to allow flavors to meld beautifully.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a little extra broth or water if the soup thickens too much when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, the soup can be made a day ahead. Keep pasta separate until reheating to avoid it becoming mushy, then combine just before serving.

What pasta works best in this soup?

Campanelle or fusilli hold the sauce well and provide a nice texture. Small or short pasta shapes that trap sauce are ideal for this recipe.

Quick White Lasagna Soup Recipe

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★★★★★

5 from 58 reviews

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

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Description

This Quick White Lasagna Soup is a comforting and creamy dish inspired by the classic flavors of white lasagna but served as a hearty soup. Featuring tender chicken, pasta, spinach, sun-dried tomatoes, and a rich broth thickened with half-and-half and cornstarch, it’s topped off with a luscious blend of ricotta, parmesan, and mozzarella cheeses for a satisfying and flavorful meal that comes together quickly on the stovetop.

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Ingredients

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For the soup base:

• 3 tbsp butter (unsalted, Kerrygold preferred)
• 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 preferred, Swanson brand)
• 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 with half-and-half until smooth)

For the garnishes:

• Ricotta cheese (for creamy texture)
• Parmesan cheese (grated)
• Mozzarella cheese (shredded, preferably Galbani whole milk mozzarella)

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Instructions

1. Prepare ingredients: Dice the onion into 1/2-inch pieces, mince garlic cloves, chop sun-dried tomatoes into 1/4-inch pieces, and cut the chicken breast into 1-inch chunks. Set aside all prepared ingredients.
2. Sauté aromatics: In a large pot over medium heat, melt the butter until it foams. Add the diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. This step builds the flavor foundation of the soup.
3. Add spices and garlic: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the pot with onions. Stir constantly for about 1 minute until fragrant, allowing the spices to bloom and release their essential oils.
4. Simmer chicken and broth: Pour in the chicken broth, then add the chicken chunks and chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, cover the pot, and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F.
5. Cook pasta separately: While chicken simmers, boil pasta in a separate pot of salted water according to package directions until al dente, then drain and set aside.
6. Make the thickening liaison: In a small bowl, whisk together half-and-half and cornstarch until completely smooth with no lumps. This mixture will thicken the soup without making it gummy.
7. Thicken the soup: Once chicken is cooked, remove it from the pot with a slotted spoon onto a cutting board. Pour the liaison into the simmering broth while stirring constantly, cooking for 1-2 minutes until the soup thickens enough to lightly coat the back of a spoon.
8. Shred chicken and combine: Shred the cooked chicken into bite-sized pieces and return it to the pot. Add the cooked pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until spinach wilts and everything is heated through. Taste and adjust seasonings as needed.
9. Serve with garnishes: Ladle soup into bowls and top each serving with a dollop of ricotta cheese in the center, then sprinkle grated Parmesan and shredded mozzarella around it. The warm soup will soften the cheeses, creating a creamy finish.

Notes

• Use low-sodium chicken broth to better control the saltiness of the soup.
• Campanelle or fusilli pasta work best because their shapes hold onto the creamy broth well.
• The liaison (half-and-half and cornstarch) thickens the soup gently without making it too heavy or gummy.
• Fresh spinach adds both color and nutrition, but you can substitute with kale if preferred.
• Adjust chili flakes for more or less heat according to your taste.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken, or use plant-based protein alternatives.

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

Keywords: white lasagna soup, creamy chicken soup, quick lasagna soup, skillet soup, Italian soup, chicken pasta soup