Quick White Lasagna Soup Recipe

Introduction

Quick White Lasagna Soup is a comforting and creamy twist on classic lasagna, bringing together tender chicken, pasta, and a flavorful broth in a bowl. This easy-to-make soup is perfect for cozy dinners when you want all the warmth of lasagna without the fuss.

Ingredients

• 3 tbsp butter (unsalted, 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 pepper
• 1/8 tsp chili flakes
• 4 cups chicken broth (low-sodium suggested)
• 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 spinach
• 1 tbsp nutritional yeast
• 1 cup half-and-half
• 2 tbsp cornstarch (whisked with half-and-half)
• Ricotta cheese (for garnish)
• Parmesan cheese (for garnish)
• Mozzarella cheese (preferably whole milk, shredded)

Instructions

1. Step 1: Dice the onion, mince the garlic, and chop the sun-dried tomatoes. Cut the chicken breast into 1-inch chunks and set everything aside.
2. Step 2: 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.
3. Step 3: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes. Stir constantly for about 1 minute until fragrant.
4. Step 4: 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 165°F internally.
5. Step 5: While the chicken cooks, boil the pasta in salted water according to package directions until al dente. Drain and set aside.
6. Step 6: Remove the cooked chicken using a slotted spoon and set aside on a cutting board. In a small bowl, 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 slightly thickens and coats the back of a spoon.
8. Step 8: Shred the chicken into bite-sized pieces and return it to the pot. Add the cooked pasta, spinach, and nutritional yeast. Stir gently for 1–2 minutes until the spinach wilts and everything is heated through. Adjust seasoning to taste.
9. Step 9: Ladle the soup into bowls and garnish each serving with a dollop of ricotta cheese in the center, then sprinkle with grated Parmesan and shredded mozzarella. The warm soup will melt the cheese into a creamy finish.

Tips & Variations

• Use campanelle or fusilli pasta for better texture that holds the creamy broth well.
• Substitute chicken broth with vegetable broth to make a lighter or vegetarian-friendly version.
• For extra richness, add a splash of heavy cream instead of half-and-half.
• Fresh herbs like basil or parsley make a great garnish for added freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. Add a little extra broth or water if the soup thickens too much upon standing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup stores well in the fridge for up to 3 days. Prepare it fully, then reheat gently before serving. The pasta may absorb some liquid, so you might want to add broth when reheating.

Can I use leftover cooked chicken?

Absolutely. If using leftover cooked chicken, add it after the soup thickens and just warm through to prevent overcooking and drying out the chicken.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

Quick White Lasagna Soup is a comforting, creamy chicken and pasta soup inspired by the flavors of white lasagna. Featuring tender chunks of chicken, flavorful sun-dried tomatoes, spinach, and a blend of ricotta, parmesan, and mozzarella cheeses, this easy-to-make soup uses a buttery, seasoned broth thickened with a smooth half-and-half and cornstarch liaison. Perfect for a cozy weeknight meal, it combines the savory essence of Italian seasoning with hearty pasta in a velvety broth.

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

Ingredients

Scale 1x2x3x

For the Soup Base:

• 3 tbsp butter (Kerrygold unsalted 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 (Swanson low-sodium 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 half-and-half until smooth

For the Garnishes:

• Ricotta cheese
• Parmesan cheese, grated
• Mozzarella cheese (whole milk, Galbani preferred), shredded

Instructions

1. Prepare 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 all aside for use.
2. Cook Onions: 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 to build flavor.
3. Add Aromatics and Seasoning: Stir in the minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook constantly for about 1 minute until fragrant, which releases the spices’ essential oils.
4. Simmer Chicken and Broth: Pour in the chicken broth, 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 (reach 165°F internally). Meanwhile, start boiling pasta separately in salted water according to package instructions.
5. Make Liaison and Thicken Soup: Remove cooked chicken with a slotted spoon and set aside. Whisk half-and-half and cornstarch until smooth. Pour the mixture into simmering broth while stirring constantly, cooking for 1-2 minutes until soup slightly thickens and coats a spoon lightly.
6. Finish Soup: Shred the cooked chicken into bite-sized pieces and return to the pot. Drain the cooked pasta, add it to the soup along with fresh spinach and nutritional yeast. Stir gently for 1-2 minutes until spinach wilts and everything is heated through. Adjust seasoning if needed.
7. Garnish and Serve: Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese in the center and sprinkle grated Parmesan and shredded mozzarella cheeses around it. Let the warm soup melt the cheeses into a creamy finish before serving.

Notes

• Using campanelle or fusilli pasta helps hold the creamy broth better than smoother pastas.
• Freshly minced garlic provides the best flavor compared to pre-minced garlic.
• Whisk the half-and-half and cornstarch mixture thoroughly to prevent lumps in the soup.
• Monitor chicken’s internal temperature to ensure it reaches 165°F for food safety.
• Adding nutritional yeast enhances umami and adds a subtle cheesy undertone without dairy.
• Low-sodium broth allows better control over the soup’s saltiness.

Keywords: white lasagna soup, chicken soup, creamy pasta soup, easy Italian soup, weeknight dinner, comfort food, hearty soup