Name: Quick White Lasagna Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 3 tbsp unsalted butter (Kerrygold recommended); 1 onion, diced into 1/2-inch pieces; 4 garlic cloves, freshly minced; 2 tsp Italian seasoning; 1 tsp salt; 1/4 tsp black pepper; 1/8 tsp chili flakes; 4 cups low-sodium chicken broth (e.g., Swanson); 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; 1 cup half-and-half; 2 tbsp cornstarch (whisked with half-and-half until smooth); Ricotta cheese; Grated Parmesan cheese; Shredded mozzarella cheese (Galbani whole milk mozzarella recommended)

Ingredients

3 tbsp butter (preferably unsalted, like Kerrygold)

1 onion, diced into 1/2-inch pieces

4 garlic cloves, freshly minced

2 tsp Italian seasoning

1 tsp salt

1/4 tsp black 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, whisked with half-and-half until smooth

Ricotta cheese, for garnish

Parmesan cheese, grated, for garnish

Mozzarella cheese, shredded (Galbani whole milk preferred), for garnish

Instructions

Step 1: Dice the onion, mince the garlic, chop the sun-dried tomatoes, and cut the chicken into chunks. In a large pot over medium heat, melt the butter until foamy. Add the onion and cook for 3-4 minutes, stirring occasionally, until translucent.

Step 2: Add the 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 and sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the chicken reaches 165°F internally.

Step 4: While the chicken simmers, boil pasta in salted water according to package directions until al dente. Drain and set aside.

Step 5: Remove the cooked chicken with a slotted spoon. In a small bowl, whisk the half-and-half with cornstarch until smooth. Stir this mixture into the simmering broth and cook for 1-2 minutes until the soup thickens slightly.

Step 6: Shred the chicken into bite-sized pieces and return it to the pot. Add the cooked pasta, spinach, and nutritional yeast. Stir gently until the spinach wilts and everything is heated through. Adjust seasoning to taste.

Step 7: Serve the soup in bowls and top each with a dollop of ricotta cheese, then sprinkle with grated Parmesan and shredded mozzarella. The cheeses will melt into a creamy finish when warmed by the soup.

Tips & Variations

Use campanelle or fusilli pasta for better sauce hold; penne or rotini also work well.

For a vegetarian version, substitute chicken broth with vegetable broth and skip the chicken, adding more sun-dried tomatoes or mushrooms instead.

If you prefer a richer soup, substitute the half-and-half with heavy cream.

Add fresh basil or oregano at the end for a burst of herbaceous flavor.

Use pre-cooked rotisserie chicken to save time in a pinch.

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. You may need to add a splash of broth or water to loosen the soup as it thickens upon cooling. The pasta may absorb some liquid, so stirring in added liquid helps restore creaminess.

FAQs

Can I make this soup dairy-free?

Yes, substitute the half-and-half with a creamy dairy-free alternative like coconut milk or cashew cream, and use nutritional yeast or dairy-free cheese for the garnish.

What pasta works best in this soup?

Shapes like campanelle, fusilli, rotini, or penne work well because they hold onto the creamy broth nicely. Avoid very small or thin pastas like orzo that may become mushy.