Quick White Lasagna Soup Recipe
Introduction
Quick White Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, creamy bowl of soup. It’s rich with tender chicken, tender pasta, and melty cheeses, perfect for an easy weeknight meal.
Ingredients
- 3 tbsp butter (preferably unsalted 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, such as 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 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
- Parmesan cheese
- Mozzarella cheese (whole milk recommended, such as Galbani)
Instructions
- Step 1: Prepare vegetables by dicing the onion, mincing the garlic, and chopping the sun-dried tomatoes. Cut chicken breast into 1-inch chunks and set aside.
- Step 2: In a large pot over medium heat, melt the butter until foaming. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Step 3: Add garlic, Italian seasoning, salt, pepper, and chili flakes to the pot. Stir constantly for about 1 minute until fragrant.
- Step 4: Pour in chicken broth, then add chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until chicken reaches 165°F internally.
- Step 5: While chicken simmers, cook pasta in a separate pot of salted boiling water according to package instructions.
- Step 6: Remove cooked chicken with a slotted spoon and set aside. Whisk together half-and-half and cornstarch until smooth; pour into simmering broth while stirring constantly. Cook 1-2 minutes until slightly thickened.
- Step 7: Shred the cooked chicken into bite-sized pieces and return it to the pot. Drain pasta and add it along with fresh spinach and nutritional yeast. Stir gently until spinach wilts and everything is heated through.
- Step 8: Ladle soup into bowls. Top each serving with a dollop of ricotta cheese in the center and sprinkle Parmesan and mozzarella around it. Serve warm for a creamy finish.
Tips & Variations
- For extra depth, sauté the sun-dried tomatoes with the onions before adding broth.
- Substitute chicken with cooked Italian sausage for a heartier flavor.
- Use gluten-free pasta to make the soup gluten-free without changing flavor.
- Add fresh basil or oregano as a garnish to brighten the dish.
- Swap nutritional yeast with grated Pecorino Romano for a sharper cheese note.
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 frequently. The soup may thicken when cooled; add a splash of broth or half-and-half to loosen it while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of pasta for this soup?
Yes, but choose shapes like campanelle, fusilli, or rotini that hold sauce well. Avoid very thin pasta as it can become mushy quickly in soup.
Is it possible to make this soup vegetarian?
You can substitute chicken broth with vegetable broth and omit the chicken. Add extra vegetables or beans for protein, but the flavor will differ from the original chicken version.
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Quick White Lasagna Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Low Salt
Description
This Quick White Lasagna Soup is a comforting and creamy twist on classic lasagna flavors, delivered in a warm, hearty soup form. Featuring tender chicken, pasta, spinach, sun-dried tomatoes, and a luscious creamy broth thickened with half-and-half and cornstarch, it’s an easy, satisfying meal perfect for any day of the week. Finished with a trio of ricotta, Parmesan, and mozzarella cheeses to create a rich, cheesy texture reminiscent of traditional lasagna.
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 black pepper
- 1/8 tsp chili flakes
- 4 cups chicken broth (Swanson low-sodium preferred)
- 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)
- 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
- Grated Parmesan cheese
- Shredded mozzarella cheese (Galbani whole milk mozzarella preferred)
Instructions
- Prep 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 these aside to prepare for cooking.
- Sauté Aromatics: In a large pot over medium heat, melt the butter until foaming. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent to build the flavor base of the soup.
- Add Spices and Garlic: Stir in the minced garlic, Italian seasoning, salt, black pepper, and chili flakes. Stir constantly for about 1 minute until fragrant to bloom the spices and deepen the flavor.
- Simmer Soup Base: Pour in the chicken broth, then add the chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F for safety and tenderness.
- Cook Pasta: While the chicken simmers, boil pasta in a separate pot of salted water according to package directions until al dente. Drain and set aside for adding later.
- Prepare Thickener: In a small bowl, whisk together the half-and-half and cornstarch until completely smooth with no lumps. Pour this liaison into the simmering broth while stirring constantly, cooking for 1-2 minutes until the soup slightly thickens to coat the back of a spoon.
- Shred Chicken and Combine: Remove cooked chicken with a slotted spoon to a cutting board and shred into bite-sized pieces. Return the shredded chicken to the soup pot.
- Add Pasta and Spinach: Add the drained pasta, fresh spinach, and nutritional yeast to the pot. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through. Taste and adjust seasoning if necessary.
- Serve with Cheese Garnishes: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese in the center, then sprinkle grated Parmesan and shredded mozzarella cheese around it. The warmth of the soup will melt the cheeses into a creamy finish.
Notes
- Use low-sodium chicken broth to control saltiness and adjust salt to taste at the end.
- Campanelle or fusilli pasta works best because their shapes hold onto the creamy sauce well.
- Make sure not to overcook the pasta to keep a nice texture in the soup.
- Shred the chicken finely for easy eating and even distribution throughout the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, perhaps adding beans for protein.
- Adding nutritional yeast adds a subtle cheesy flavor and extra nutrients without dairy.
- Adjust chili flakes to your preferred spice level or omit if sensitive to heat.
- This soup reheats well in the microwave or stove—add a splash of broth if it thickens too much when stored.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: white lasagna soup, creamy chicken soup, Italian soup recipe, quick dinner soup, one-pot meal
