Quick White Lasagna Soup Recipe

Introduction

Quick White Lasagna Soup is a comforting, creamy dish that brings all the flavors of classic lasagna into a warm, hearty soup. With tender chicken, sun-dried tomatoes, spinach, and a blend of cheeses, it’s perfect for a cozy night in.

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, shredded, for garnish

Instructions

1. Step 1: In a large pot over medium heat, melt the butter until it foams. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. This forms the flavor base of your soup.
2. Step 2: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant to bloom the spices.
3. Step 3: 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 is fully cooked (165°F internal temperature). Meanwhile, cook the pasta separately in salted water according to package instructions, then drain.
4. Step 4: Remove the chicken with a slotted spoon and set aside. Whisk together the half-and-half and cornstarch in a small bowl until smooth. Pour this liaison into the simmering broth while stirring constantly, cooking for 1-2 minutes until the soup thickens slightly.
5. Step 5: Shred the cooked chicken into bite-sized pieces and add it back to the soup along with the cooked pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through.
6. Step 6: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, then sprinkle with Parmesan and shredded mozzarella. The warm soup will gently melt the cheeses for a creamy, comforting finish.

Tips & Variations

• Use campanelle or fusilli pasta for better texture as they hold the creamy sauce well.
• If you prefer a vegetarian version, substitute chicken with white beans and use vegetable broth instead.
• Add a pinch of nutmeg to the liaison mixture for a warm, subtle depth of flavor.
• Spinach can be swapped for kale or Swiss chard for a different leafy green option.
• For extra richness, use whole milk mozzarella and full-fat ricotta.

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. If the soup thickens too much after refrigeration, add a splash of chicken broth or water while reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Just keep the cheese toppings separate and add them right before serving to maintain their texture and flavor.

What pasta works best for this soup?

Short, ridged pastas like campanelle or fusilli are ideal because they hold the creamy sauce well and provide a pleasant bite. Avoid very small or thin pasta that might become mushy.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 97 reviews

Quick White Lasagna Soup is a comforting and creamy soup inspired by the flavors of traditional white lasagna. It combines tender chicken, pasta, spinach, and a rich cheese blend in a flavorful broth thickened with a smooth liaison. Ready in just 35 minutes, this soup is perfect for a cozy weeknight meal that delivers all the classic Italian taste in a warm bowl.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

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 (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 campanelle or fusilli pasta
• 1 cup fresh spinach
• 1 tbsp nutritional yeast

Thickener (Liaison)

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

Garnishes

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

Instructions

1. Prepare Mise en Place and Start the Aromatics: Dice the onion into 1/2-inch pieces, mince the garlic, and chop the sun-dried tomatoes into 1/4-inch pieces. Cut the chicken breast into 1-inch chunks. In a large pot over medium heat, melt the butter until it foams. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. This step builds the flavor foundation for the soup.
2. Build the Flavor Base with Aromatics and Spices: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the softened onions. Stir constantly for about 1 minute until fragrant. This process blooms the spices, releasing their essential oils for deeper flavor. Don’t skip this crucial step for layered taste.
3. Simmer the Chicken and Sun-Dried Tomatoes: Pour in the chicken broth, then add the chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, then cover and cook for 12-15 minutes, or until the chicken reaches 165°F internally. While the chicken simmers, boil the pasta in a separate pot with salted water according to package instructions (using campanelle or fusilli is recommended for best texture).
4. Remove Chicken and Create the Cream Liaison: When the chicken is fully cooked, carefully remove it from the soup with a slotted spoon and set aside. In a small bowl, whisk together the half-and-half and cornstarch until smooth with no lumps. Pour this liaison into the simmering broth, stirring constantly. Cook for 1-2 minutes until the soup thickens slightly and coats the back of a spoon without becoming gummy.
5. Combine All Components and Finish with Greens: Shred the cooked chicken into bite-sized pieces and return it to the pot. Drain the cooked pasta and add it to the soup along with the fresh spinach and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through. Taste and adjust seasonings if needed.
6. Serve with Cheese Blend: 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 around it. The warm soup will soften the cheeses, creating a creamy, luxurious finish.

Notes

• Using campanelle or fusilli pasta helps the creamy sauce cling better for a more satisfying texture.
• Low-sodium chicken broth allows you to better control the saltiness of the soup.
• The liaison (half-and-half and cornstarch mixture) thickens the soup gently without making it gummy.
• Fresh spinach can be substituted with kale or Swiss chard if preferred.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken, or use firm tofu.
• Adjust chili flakes based on your preferred spice level.
• To save time, use pre-cooked rotisserie chicken instead of simmering fresh chicken breasts.

Keywords: white lasagna soup, creamy chicken soup, Italian soup recipe, easy dinner soup, weeknight meal