Quick White Lasagna Soup Recipe

Introduction

This Quick White Lasagna Soup is a comforting, creamy twist on classic lasagna flavors in an easy-to-make bowl. Packed with tender chicken, pasta, spinach, and a blend of cheesy goodness, it’s perfect for busy weeknights when you want something hearty and satisfying without fuss.

Ingredients

• 3 tbsp butter (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 (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 works best)
• 1 cup fresh spinach
• 1 tbsp nutritional yeast
• 1 cup half-and-half
• 2 tbsp cornstarch, whisked with half-and-half until smooth
• Ricotta cheese for garnish
• Grated Parmesan cheese for garnish
• Shredded mozzarella cheese (whole milk mozzarella preferred) for garnish

Instructions

1. Step 1: Dice the onion, mince the garlic, chop the sun-dried tomatoes, and cut the chicken breast into 1-inch chunks. Set 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 until softened and translucent, stirring occasionally.
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, add the chicken chunks and 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 simmers, cook the pasta in a separate pot of salted boiling water according to package instructions. Drain and set aside.
6. Step 6: Remove the cooked chicken from the soup with a slotted spoon and place on a cutting board. Shred into bite-sized pieces.
7. Step 7: In a small bowl, whisk the half-and-half and cornstarch until smooth. Pour this mixture into the simmering broth, stirring constantly. Cook for 1-2 minutes until the soup slightly thickens.
8. Step 8: Return shredded chicken to the pot. Add the cooked pasta, fresh spinach, and nutritional yeast. Stir gently until the spinach wilts and everything is heated through. Adjust seasoning to taste.
9. Step 9: Ladle the soup into bowls. Top each serving with a dollop of ricotta in the center, then sprinkle with grated Parmesan and shredded mozzarella. Serve warm.

Tips & Variations

• For a richer flavor, use homemade chicken broth or add a splash of white wine with the broth.
• Substitute chicken with cooked Italian sausage for a different protein option.
• Use gluten-free pasta to accommodate dietary needs without compromising texture.
• Spinach can be swapped for kale or swiss chard for added texture and nutrition.
• If you prefer a spicier soup, increase the chili flakes to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even heating. If the soup thickens too much after refrigeration, add a splash of broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms or zucchini for more substance.

What pasta is best for this soup?

Campanelle or fusilli are ideal because their ridges and shape hold the creamy broth well. However, any short pasta like rotini or penne can work too.