Description
This Quick White Lasagna Soup is a comforting and creamy dish inspired by traditional lasagna flavors in an easy-to-make soup form. Tender chunks of chicken, sun-dried tomatoes, tender pasta, spinach, and a luscious creamy broth come together quickly, topped with a blend of ricotta, Parmesan, and mozzarella cheeses for a rich finish.
Ingredients
Scale
For the Soup Base:
- 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
For the Thickener:
- 1 cup half-and-half
- 2 tbsp cornstarch (whisked with half-and-half until smooth)
For the Garnishes:
- Ricotta cheese
- Grated Parmesan cheese
- Shredded mozzarella cheese (Galbani whole milk mozzarella recommended)
Instructions
- Prepare Ingredients: 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 aside.
- Sauté Onions: In a large pot over medium heat, melt the butter until foamy. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent to develop the soup base flavor.
- Add Aromatics & Seasonings: Stir in minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook while stirring constantly for about 1 minute until fragrant, releasing essential oils and enhancing depth of flavor.
- Simmer Chicken: Pour in the chicken broth, add 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.
- Cook Pasta: While chicken simmers, boil pasta in a separate pot of salted water according to package instructions until al dente, then drain.
- Thicken Soup: Remove cooked chicken with a slotted spoon and set aside. Whisk together half-and-half and cornstarch until smooth. Pour this liaison into the simmering broth, stirring constantly, and cook 1-2 minutes until soup thickens slightly and coats the back of a spoon.
- Add Chicken & Vegetables: Shred the cooked chicken into bite-sized pieces and return to the pot. Add the drained pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until spinach wilts and ingredients are heated through. Adjust seasoning if needed.
- Serve: Ladle soup into bowls. Top each serving with a dollop of ricotta cheese in the center, then sprinkle with grated Parmesan and shredded mozzarella around it. The warm soup will melt the cheeses into a creamy, luxurious finish.
Notes
- Use campanelle or fusilli pasta for better texture that holds the sauce well.
- Freshly minced garlic delivers a more robust flavor compared to pre-minced.
- Maintaining the chicken broth at a gentle simmer ensures tender chicken without toughness.
- Whisking cornstarch with half-and-half into a smooth liaison prevents lumps when thickening the soup.
- Adjust seasoning after adding pasta and spinach to balance flavors perfectly.
- Use whole milk mozzarella for creamier melting; part-skim won’t melt as well.
- Can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: white lasagna soup, creamy chicken soup, Italian soup, quick dinner recipe, chicken pasta soup
