Introduction

Warm up with this quick white lasagna soup, a comforting twist on classic lasagna flavors in a cozy bowl. Creamy, savory, and packed with tender chicken, sun-dried tomatoes, and pasta, it’s perfect for a satisfying weeknight meal.

Quick White Lasagna Soup Recipe - Recipe Image

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 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 great)
1 cup fresh spinach
1 tbsp nutritional yeast
1 cup half-and-half
2 tbsp cornstarch (whisked with half-and-half)
Ricotta cheese (for serving)
Parmesan cheese (for serving)
Mozzarella cheese (shredded, for serving)

Instructions

Step 1: Melt the butter in a large pot over medium heat until foaming. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
Step 2: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant.
Step 3: Pour in the chicken broth, then 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. Meanwhile, cook the pasta in salted boiling water according to package instructions, then drain.
Step 4: Using a slotted spoon, remove the cooked chicken and set aside. Whisk together the half-and-half and cornstarch until smooth. Slowly stir this mixture into the simmering broth and cook for 1–2 minutes until slightly thickened.
Step 5: 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. Taste and adjust seasoning if needed.
Step 6: Serve the soup in bowls, topping each with a dollop of ricotta cheese, then sprinkle grated Parmesan and shredded mozzarella around it. The cheeses will soften, creating a creamy, indulgent finish.

Tips & Variations

Use fresh spinach for vibrant color and mild flavor—kale or swiss chard also work as hearty substitutes.
For extra richness, substitute half-and-half with heavy cream.
If you prefer a vegetarian version, replace chicken broth with vegetable broth and omit the chicken, adding extra sun-dried tomatoes or mushrooms instead.
To deepen flavor, sauté the sun-dried tomatoes with the onions at the start.

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 to prevent the dairy from separating. You may need to add a splash of broth or water when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any short pasta like rotini, penne, or orecchiette will work well, especially shapes that hold sauce nicely.

How can I make this soup ahead?

Prepare the soup up to Step 5, then cool and refrigerate. Reheat slowly before serving and add the cheese toppings fresh for the best texture.

Quick White Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

A comforting and creamy Quick White Lasagna Soup that combines tender chicken, flavorful sun-dried tomatoes, pasta, and spinach in a rich broth thickened with half-and-half and cornstarch. Topped with a blend of ricotta, Parmesan, and mozzarella cheeses, this soup captures the essence of classic white lasagna in a fast, easy-to-make meal perfect for chilly days.

Author: Lila
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American
Diet: Low Fat

Ingredients

Scale

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 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

Thickener

1 cup half-and-half
2 tbsp cornstarch (whisked with half-and-half until smooth)

Garnishes

Ricotta cheese (for creamy texture)
Parmesan cheese, grated
Mozzarella cheese (preferably Galbani whole milk mozzarella), shredded

Instructions

Prepare Mise en Place and Start the Aromatics: 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. In a large pot over medium heat, melt the butter until it foams, then add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent. This step creates the flavorful base for your soup.
Build the Flavor Base with Aromatics and Spices: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the softened onions. Stir constantly for about 1 minute until fragrant, allowing the spices to bloom and release their essential oils to deepen the flavor of the soup.
Simmer the Chicken and Sun-Dried Tomatoes: Pour in the chicken broth, then add the chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, cover the pot, and cook for 12-15 minutes or until the chicken reaches an internal temperature of 165°F. While the chicken simmers, cook the pasta separately in salted boiling water according to package directions.
Remove Chicken and Create the Cream Liaison: Once the chicken is fully cooked, remove it carefully using a slotted spoon and set aside. In a small bowl, whisk together the half-and-half and cornstarch until smooth with no lumps to make a liaison. Pour the liaison into the simmering broth while stirring constantly, then cook for 1-2 minutes until the soup thickens slightly and coats the back of a spoon.
Combine All Components and Finish with Greens: Shred the cooked chicken into bite-sized pieces and return it to the pot. Drain the cooked pasta and add it to the soup along with fresh spinach and nutritional yeast. Stir gently for 1-2 minutes until the spinach wilts and all ingredients are heated through. Taste and adjust seasoning as needed to achieve a creamy, comforting flavor profile.
Serve with Cheese Blend: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese in the center, then sprinkle grated Parmesan and shredded mozzarella around it. The warmth of the soup will soften the cheeses, creating a rich, luxurious finish reminiscent of traditional white lasagna.

Notes

Use campanelle or fusilli pasta as they hold the creamy sauce better than other pasta shapes.
For best flavor, use freshly minced garlic cloves and high-quality unsalted butter.
The liaison (half-and-half mixed with cornstarch) thickens the soup without making it gummy; ensure it’s well-whisked before adding.
Adjust seasoning after combining the ingredients since the cheeses and nutritional yeast add saltiness.
Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop to avoid curdling.

Keywords: white lasagna soup, chicken lasagna soup, creamy chicken soup, quick soup recipes, Italian soup, pasta soup, dinner soup, easy weeknight meal