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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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