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Quick White Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/quick-white-lasagna-soup-recipe/