Quick White Lasagna Soup Recipe

Introduction

This Quick White Lasagna Soup captures all the creamy, comforting flavors of classic lasagna in a hearty bowl of soup. It’s packed with tender chicken, pasta, spinach, and a trio of cheeses, making it perfect for an easy weeknight dinner that everyone will love.

Ingredients

• 3 tbsp butter (unsalted, 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 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)
• Grated Parmesan cheese (for garnish)
• Shredded mozzarella cheese (preferably whole milk mozzarella)

Instructions

1. Step 1: Dice the onion into 1/2-inch pieces, mince the garlic, chop the sun-dried tomatoes, and cut the chicken into 1-inch chunks. Set the chicken aside.
2. Step 2: 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.
3. Step 3: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant.
4. Step 4: 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.
5. Step 5: While the chicken simmers, cook the pasta separately in salted boiling water according to package instructions. Drain and set aside.
6. Step 6: Remove the cooked chicken from the soup with a slotted spoon and set aside. Whisk together the half-and-half and cornstarch until smooth.
7. Step 7: Slowly pour the half-and-half mixture into the simmering broth while stirring constantly. Cook for 1-2 minutes until the soup slightly thickens.
8. Step 8: Shred the chicken into bite-sized pieces and return it to the pot. Add the cooked pasta, fresh spinach, and nutritional yeast. Stir gently until the spinach wilts and everything is heated through. Adjust seasoning to taste.
9. Step 9: Serve the soup in bowls and top each with a dollop of ricotta cheese, sprinkled with grated Parmesan and shredded mozzarella. The warm soup will melt the cheeses into a creamy finish.

Tips & Variations

• Use campanelle or fusilli pasta as they hold the creamy sauce better and add nice texture to the soup.
• For a vegetarian version, replace chicken broth with vegetable broth and omit the chicken, adding extra vegetables like mushrooms or zucchini.
• Substitute half-and-half with heavy cream for an even richer soup.
• Add fresh basil or oregano for an extra burst of Italian flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over medium-low heat to prevent the dairy from separating. You may need to add a splash of broth or water to loosen the soup’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, you can use frozen chicken, but make sure it is fully thawed before cooking to ensure even cooking and food safety.

What can I use if I don’t have nutritional yeast?

You can omit nutritional yeast or replace it with a little extra Parmesan cheese. It adds a subtle cheesy flavor but is not crucial to the recipe.