Quick White Lasagna Soup Recipe

Introduction

Warm up with this comforting Quick White Lasagna Soup that combines tender chicken, creamy broth, and pasta in a flavorful blend inspired by classic lasagna. It’s an easy-to-make soup that packs all the cozy flavors without the fuss of layering noodles and baking.

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 work best)
• 1 cup fresh spinach
• 1 tbsp nutritional yeast
• 1 cup half-and-half
• 2 tbsp cornstarch
• Ricotta cheese for garnish
• Parmesan cheese for garnish
• Mozzarella cheese (whole milk preferred) for garnish

Instructions

1. Step 1: Dice the onion into 1/2-inch pieces, mince the garlic, chop the sun-dried tomatoes into 1/4-inch pieces, and cut the chicken breast into 1-inch chunks. Set the chicken 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 to the onions. Stir constantly for about 1 minute until fragrant to bloom the spices.
4. Step 4: Pour in the chicken broth and add the chicken chunks and sun-dried tomatoes. Bring to a gentle simmer, cover the pot, and cook for 12-15 minutes until the chicken reaches 165°F internally.
5. Step 5: While the chicken simmers, boil the pasta in salted water according to package directions until al dente. Drain and set aside.
6. Step 6: Remove the cooked chicken from the soup with a slotted spoon and shred it into bite-sized pieces.
7. Step 7: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Pour this liaison into the simmering broth, stirring constantly, and cook for 1-2 minutes until the soup thickens slightly.
8. Step 8: Return the shredded chicken to the pot. Add the drained pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through.
9. Step 9: Taste the soup and adjust seasoning if needed. Ladle into bowls and garnish with dollops of ricotta cheese, and sprinkle Parmesan and mozzarella cheeses for a creamy finish.

Tips & Variations

• Use campanelle or fusilli pasta as they hold the creamy sauce better than smaller or flatter shapes.
• For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken, adding extra spinach or mushrooms instead.
• To enhance the cheesy flavor, stir some Parmesan into the soup just before serving in addition to using it as a garnish.
• If you don’t have nutritional yeast, a little extra Parmesan will deepen the savory notes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or half-and-half if the soup thickens too much upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, but thaw it fully before cooking and adjust the simmering time to ensure it reaches 165°F internally for safety.

What can I substitute for half-and-half in the thickener?

You can use whole milk or a mixture of milk and cream as a substitute, but the soup may be slightly less rich. For dairy-free options, unsweetened plant-based milk works but may alter the flavor and texture.