Description

This Quick White Lasagna Soup is a creamy, comforting dish that combines tender chicken, pasta, fresh spinach, and a blend of cheeses to replicate the flavors of traditional white lasagna in a delicious soup form. It’s perfect for a hearty weeknight meal that comes together quickly using simple ingredients and stovetop cooking.

Ingredients

Scale

For the Soup Base:

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

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 (preferably Galbani whole milk mozzarella)

Instructions

Prepare Ingredients: Dice the onion into 1/2-inch pieces, mince the garlic cloves, chop the sun-dried tomatoes into 1/4-inch pieces, and cut the chicken breast into 1-inch chunks. Set aside all prepped ingredients.
Sauté Onions: In a large pot over medium heat, melt the butter until foaming. Add the diced onion and cook for 3-4 minutes, stirring occasionally until softened and translucent to develop a flavorful base.
Add Spices and Garlic: Stir in minced garlic, Italian seasoning, salt, pepper, and chili flakes. Cook while stirring constantly for about 1 minute until fragrant to bloom the spices and enhance flavor complexity.
Simmer Chicken and Broth: Pour in the chicken broth, then add chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the chicken is fully cooked to an internal temperature of 165°F.
Cook Pasta: While chicken simmers, boil pasta in a separate pot with salted water according to package directions until al dente. Drain and set aside.
Make Thickener and Thicken Soup: Remove cooked chicken with a slotted spoon and set aside. In a small bowl, whisk together half-and-half and cornstarch until smooth. Gradually pour this liaison into the simmering broth while stirring constantly, then cook for 1-2 minutes until the soup slightly thickens and coats the back of a spoon.
Combine Ingredients: Shred the cooked chicken into bite-sized pieces and return to the pot. Add cooked pasta, fresh spinach, and nutritional yeast. Stir gently for 1-2 minutes until spinach wilts and everything is heated through. Adjust seasoning if necessary.
Serve with Cheese Garnishes: Ladle soup into bowls. Top each serving with a dollop of ricotta cheese in the center, then sprinkle grated Parmesan and shredded mozzarella around it. The warm soup will melt the cheeses creating a creamy and rich finish.

Notes

Use campanelle or fusilli pasta for the best texture as they hold the creamy soup well.
Ensure the chicken is cooked to an internal temperature of 165°F for safety.
The nutritional yeast adds a subtle cheesy flavor and boosts umami while keeping the soup vegetarian-friendly if chicken is omitted.
Adjust chili flakes to control the heat level according to preference.
If you prefer a richer soup, substitute half-and-half with heavy cream.
For a lower calorie version, use low-fat half-and-half and reduce butter slightly.
Leftover soup reheats well and thickens, so add a splash of chicken broth or water when reheating to loosen texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: white lasagna soup, quick soup recipe, chicken lasagna soup, creamy chicken soup, Italian soup, easy weeknight dinner