Quick White Lasagna Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/quick-white-lasagna-soup-recipe/
