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 (preferably Kerrygold); 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 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 preferred); 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 (preferably Galbani whole milk mozzarella)

Ingredients

3 tbsp butter (I like Kerrygold unsalted butter for this)

1 onion (diced into 1/2-inch pieces)

4 garlic cloves (freshly minced for best flavor)

2 tsp Italian seasoning

1 tsp salt

1/4 tsp pepper

1/8 tsp chili flakes

4 cups chicken broth (I use Swanson low-sodium 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 (use campanelle or fusilli for better texture)

1 cup spinach

1 tbsp nutritional yeast

1 cup half-and-half

2 tbsp cornstarch (whisked with liquid until smooth)

Ricotta cheese (for garnish, adds a nice creamy texture)

Parmesan cheese (for garnish)

Mozzarella cheese (I prefer Galbani whole milk mozzarella, for garnish)

Instructions

Step 1: Dice the onion into 1/2-inch pieces, mince the garlic cloves, and chop the sun-dried tomatoes into 1/4-inch pieces. Cut the chicken breast into 1-inch chunks and set aside.

Step 2: In a large pot over medium heat, melt the butter until it foams, then add the diced onion. Cook for 3-4 minutes, stirring occasionally, until softened and translucent to build the soup’s flavor base.

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 and deepen the flavor.

Step 4: Pour in the chicken broth and add the 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.

Step 5: While the chicken simmers, cook the pasta in a separate pot of salted boiling water according to package directions, then drain and set aside.

Step 6: Remove the cooked chicken with a slotted spoon and place it on a cutting board. In a small bowl, whisk together the half-and-half and cornstarch until smooth.

Step 7: Pour the half-and-half mixture into the simmering broth while stirring constantly. Cook for 1-2 minutes until the soup thickens slightly and coats the back of a spoon.

Step 8: Shred the cooked chicken into bite-sized pieces and return it to the pot. Add the cooked pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and everything is heated through.

Step 9: Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish each serving with a dollop of ricotta cheese in the center, then sprinkle with Parmesan and shredded mozzarella.

Tips & Variations

Use campanelle or fusilli pasta as they hold the creamy sauce better than other shapes.

If you can’t find nutritional yeast, a little extra grated Parmesan adds a nice cheesy depth.

For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.

Adding fresh basil or oregano on top at serving adds a fresh herbal note.

FAQs

Can I use a different type of chicken?

Yes, boneless, skinless chicken thighs can be used instead of breast for a richer flavor and more tender meat. Adjust cooking time accordingly to ensure it’s fully cooked.

What if I don’t have half-and-half?

You can substitute half-and-half with equal parts whole milk and light cream, or use full-fat coconut milk for a dairy-free option, though this will slightly change the flavor.