Quick White Lasagna Soup Recipe

Introduction

This Quick White Lasagna Soup combines all the comforting flavors of classic lasagna into a warm, creamy bowl. With tender chicken, hearty pasta, and a rich blend of cheeses, it’s a perfect weeknight dinner that comes together in under 40 minutes.

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 (preferably whole milk, for garnish)

Instructions

1. Step 1: Dice the onion, mince the garlic, and chop the sun-dried tomatoes. Cut the chicken breast into 1-inch chunks. In a large pot, melt butter over medium heat until foaming. Add the onion and cook 3-4 minutes until softened and translucent.
2. 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.
3. Step 3: Pour in chicken broth and add chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until chicken reaches 165°F. Meanwhile, cook pasta separately in salted water according to package instructions.
4. Step 4: Remove cooked chicken with a slotted spoon and set aside. Whisk half-and-half with cornstarch until smooth. Stir this liaison into simmering broth and cook 1-2 minutes until slightly thickened and coating the back of a spoon.
5. Step 5: Shred the chicken into bite-sized pieces and return to the pot. Drain pasta and add to soup along with spinach and nutritional yeast. Stir gently until spinach wilts and everything is heated through. Adjust seasoning as needed.
6. Step 6: Serve the soup hot, topping each bowl with a dollop of ricotta cheese and a sprinkle of Parmesan and shredded mozzarella. The cheeses will melt into a creamy finish as you enjoy your soup.

Tips & Variations

• Use campanelle or fusilli pasta to help the creamy broth cling better to each bite.
• To make it vegetarian, substitute chicken broth with vegetable broth and omit the chicken.
• Adding a pinch of nutmeg to the creamy base enhances the flavor subtly.
• Fresh spinach can be swapped with kale or Swiss chard for a different green.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup has thickened too much. Pasta may absorb liquid over time, so stirring occasionally during reheating helps maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, but be sure to thaw the chicken completely before cooking it in the soup to ensure even cooking and food safety.

What can I substitute for half-and-half if I don’t have any?

You can mix equal parts milk and cream or use whole milk with a tablespoon of melted butter as a substitute for half-and-half to keep the soup creamy.