Quick White Lasagna Soup Recipe

Introduction

This Quick White Lasagna Soup is a creamy and comforting twist on classic lasagna flavors in a warm bowl. With tender chicken, pasta, spinach, and a blend of cheeses, it’s perfect for a cozy weeknight meal. Ready in under an hour, it brings hearty satisfaction without the fuss.

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)
• Ricotta cheese, for garnish
• Parmesan cheese, grated, for garnish
• Mozzarella cheese, shredded, for garnish

Instructions

1. Step 1: Dice the onion, mince the garlic, and chop the sun-dried tomatoes into small pieces. Cut the chicken breast into 1-inch chunks and 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, stirring occasionally, until softened and translucent.
3. Step 3: Add the minced 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 the chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the 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. Drain and set aside.
6. Step 6: Remove the cooked chicken from the pot and set aside. Whisk together the half-and-half and cornstarch until smooth.
7. Step 7: Pour the half-and-half mixture into the simmering broth while stirring constantly. Cook for 1-2 minutes until the soup thickens slightly.
8. Step 8: Shred the cooked chicken and return it to the pot. Add the drained pasta, fresh spinach, and nutritional yeast. Stir gently until the spinach wilts and everything is heated through.
9. Step 9: Taste and adjust seasonings if needed. Ladle the soup into bowls and top each serving with ricotta cheese, grated Parmesan, and shredded mozzarella for a creamy finish.

Tips & Variations

• Use campanelle or fusilli pasta to better hold the creamy sauce and add texture.
• For a vegetarian version, swap chicken broth with vegetable broth and omit the chicken.
• Add a pinch of nutmeg to the thickener for subtle warmth.
• Fresh herbs like basil or parsley make a lovely garnish and boost freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the soup creamy. If it thickens too much, add a splash of broth or water to loosen before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, but be sure to fully thaw the chicken before cooking to ensure even cooking and proper texture.

Is this soup freezer-friendly?

It is possible to freeze this soup, but the cream and cheese may change texture after thawing. For best results, store only the soup base without pasta and add fresh pasta when reheating.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.4 from 148 reviews

This Quick White Lasagna Soup is a comforting, creamy dish inspired by the flavors of traditional white lasagna but served in a warm, hearty soup form. Featuring tender chicken, pasta, spinach, and a rich broth thickened with half-and-half and cornstarch, it’s topped with a blend of ricotta, Parmesan, and mozzarella cheeses for an indulgent finish. Perfect for a quick weeknight meal, this soup combines classic Italian seasoning with ease and speed.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Soup Base:

• 3 tbsp unsalted butter (Kerrygold recommended)
• 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

For the Thickener:

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

For the Garnishes:

• Ricotta cheese
• Grated Parmesan cheese
• Shredded mozzarella cheese (Galbani whole milk recommended)

Instructions

1. Prepare Ingredients: Dice the onion into 1/2-inch pieces, mince the garlic cloves, and chop the sun-dried tomatoes into 1/4-inch pieces. Cut the chicken breast into 1-inch chunks and set aside.
2. Sauté Onion: 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. This step builds the base flavor of the soup.
3. Add Aromatics and Spices: Add minced garlic, Italian seasoning, salt, pepper, and chili flakes to the softened onions. Stir constantly for about 1 minute until fragrant, releasing the spices’ essential oils for deeper flavor.
4. Add Broth, Chicken, and Tomatoes: Pour in the chicken broth, add chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until chicken reaches 165°F internally.
5. Cook Pasta: While chicken simmers, boil pasta in a separate pot of salted water according to package instructions until al dente. Drain and set aside.
6. Thicken Soup: Remove cooked chicken with a slotted spoon and set aside. Whisk together half-and-half and cornstarch until smooth. Pour this mixture into simmering broth, stirring constantly, cooking for 1-2 minutes until slightly thickened to coat the back of a spoon.
7. Finish Soup: Shred the cooked chicken into bite-sized pieces and return it to the pot. Add drained pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through. Adjust seasoning to taste.
8. Serve and Garnish: Ladle soup into bowls, topping each with a dollop of ricotta in the center and sprinkling Parmesan and shredded mozzarella around it. Serve warm to enjoy the melted, creamy cheese finish.

Notes

• Use campanelle or fusilli pasta for the best texture to hold the broth and cheese well.
• Ensure chicken is cooked to an internal temperature of 165°F for food safety.
• Whisk the half-and-half and cornstarch thoroughly to avoid lumps in the soup.
• Adjust chili flakes to desired spice level or omit for a milder soup.
• Spinach can be substituted with kale or Swiss chard if preferred.
• For a richer soup, use whole milk half-and-half or add extra cheese as garnish.

Keywords: white lasagna soup, creamy chicken soup, quick lasagna soup, Italian soup recipe, comfort food soup, chicken pasta soup