Quick White Lasagna Soup Recipe
Introduction
Quick White Lasagna Soup is a comforting and creamy dish that captures the flavors of classic lasagna in a hearty soup form. Packed with tender chicken, spinach, and a blend of cheeses, it’s perfect for a cozy meal any night of the week.
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 (for garnish)
- Mozzarella cheese (shredded, for garnish)
Instructions
- 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 for your soup.
- 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.
- 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 reaches 165°F internally. Meanwhile, cook the pasta separately in salted boiling water according to package directions.
- Step 4: Once the chicken is cooked, remove it from the pot with a slotted spoon and set aside. Whisk together the half-and-half and cornstarch until smooth. Pour this mixture into the simmering broth, stirring constantly, and cook for 1-2 minutes until the soup is slightly thickened.
- Step 5: 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 spinach and nutritional yeast. Stir gently until the spinach wilts and everything is heated through. Adjust seasoning if needed.
- Step 6: Serve the soup in bowls and top each with a dollop of ricotta cheese, grated Parmesan, and shredded mozzarella. The heat from the soup will melt the cheeses, creating a rich, creamy finish.
Tips & Variations
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- Substitute half-and-half with heavy cream for an extra rich texture.
- Try adding fresh basil or oregano to enhance the Italian flavors.
- Use gluten-free pasta to make this dish gluten-free.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the soup. The pasta may absorb liquid and thicken the soup upon standing, so stir well when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this soup in advance?
Yes, you can prepare the soup base and cook the components ahead of time. Store them separately to prevent the pasta from getting soggy, then combine and reheat before serving.
What cheese works best as toppings?
A combination of ricotta for creaminess, Parmesan for sharpness, and mozzarella for meltiness creates the perfect cheese blend to finish this soup.
Print
Quick White Lasagna Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Quick White Lasagna Soup is a comforting and creamy twist on traditional lasagna, combining tender chunks of chicken, sun-dried tomatoes, and pasta in a rich, flavorful broth thickened with a smooth half-and-half and cornstarch mixture. Finished with fresh spinach and a luscious blend of ricotta, Parmesan, and mozzarella cheeses, this soup offers all the satisfying flavors of lasagna in a warm bowl, perfect for a cozy meal any time of year.
Ingredients
Scale
For the Soup Base:
- 3 tbsp unsalted 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 low-sodium 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 fresh spinach
- 1 tbsp nutritional yeast
For the Thickener:
- 1 cup half-and-half
- 2 tbsp cornstarch, whisked until smooth
For the Garnishes:
- Ricotta cheese
- Parmesan cheese, grated
- Mozzarella cheese, shredded (preferably whole milk mozzarella)
Instructions
- Prepare Mise en Place and Start the Aromatics: 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. In a large pot over medium heat, melt the butter until it foams, then add the diced onion. Cook for 3-4 minutes, stirring occasionally, until the onions are softened and translucent, building a flavorful base for the soup.
- 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 step blooms the spices and releases their essential oils, enhancing the soup’s depth of flavor.
- Simmer the Chicken and Sun-Dried Tomatoes: Pour in the chicken broth then add the chicken chunks and chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, cover the pot, and cook for 12-15 minutes or until the chicken reaches an internal temperature of 165°F. While the chicken cooks, boil the pasta separately in salted water until al dente, then drain and set aside.
- Remove Chicken and Create the Cream Liaison: Carefully remove the cooked chicken with a slotted spoon and transfer to a cutting board. In a small bowl, whisk the half-and-half and cornstarch together until smooth with no lumps. Pour this liaison into the simmering broth, stirring constantly, and cook for 1-2 minutes until the soup thickens slightly and coats the back of a spoon.
- Combine All Components and Finish with Greens: Shred the cooked chicken into bite-sized pieces and return it to the soup. Add the cooked pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and all ingredients are heated through. Taste and adjust seasonings if necessary.
- Serve with Cheese Blend: Ladle the soup into bowls and top with a dollop of ricotta cheese in the center. Sprinkle grated Parmesan and shredded mozzarella cheese around the ricotta. The warm soup will soften the cheeses into a creamy, luxurious finish, completing your comforting white lasagna soup experience.
Notes
- Use campanelle or fusilli pasta for better texture as they hold the creamy sauce well.
- Half-and-half in the liaison mixture thickens the soup without making it gummy; do not skip blending the cornstarch smoothly to avoid lumps.
- Ensure chicken reaches an internal temperature of 165°F for safety.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, adding extra vegetables or plant-based protein instead.
- Sun-dried tomatoes add a subtle sweetness and depth; do not substitute with fresh tomatoes as they change the flavor profile.
- Adding nutritional yeast enhances the umami and cheesy flavor without extra dairy.
- Use a good quality whole milk mozzarella for best melting results.
- Season to taste at the end; depending on the saltiness of broth and cheese, you may want to adjust salt levels carefully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: white lasagna soup, creamy chicken soup, Italian soup, quick lasagna soup, pasta soup, comforting soup
