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–+ servings
Quick White Lasagna Soup

Creamy Quick White Lasagna Soup for Cozy Comfort Nights

This Quick White Lasagna Soup combines rich flavors into a cozy, creamy dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Adds richness to the soup base.
  • 1 medium Onion Provides sweetness; shallots can be used.
  • 3 cloves Garlic Use freshly minced.
  • 1 tablespoon Italian Seasoning Herb blend for Mediterranean flavor.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Fresh ground is best.
  • 1 teaspoon Chili Flakes Optional for heat.
For the Chicken and Broth
  • 4 cups Low-Sodium Chicken Broth Base of the soup.
  • 1 pound Chicken Breast Can substitute with thighs.
For the Soup Ingredients
  • 1/2 cup Sun-Dried Tomatoes Add sweetness and tang.
  • 8 ounces Pasta (Campanelle/Fusilli) Cook separately.
  • 2 cups Fresh Spinach Adds color and freshness.
  • 1/4 cup Nutritional Yeast Enhances cheesy flavor.
For Creaminess and Cheese
  • 1 cup Half-and-Half Creates creamy texture.
  • 2 tablespoons Cornstarch Acts as a thickener.
  • 1 cup Ricotta Cheese Adds creaminess.
  • 1/2 cup Parmesan Cheese Offers saltiness.
  • 1 cup Mozzarella Cheese Contributes to creaminess.

Equipment

  • Large pot
  • small bowl
  • Separate pot for pasta

Method
 

Step-by-Step Instructions
  1. Prepare ingredients by chopping the onion, mincing the garlic, and dicing the sun-dried tomatoes. Cut the chicken breast into bite-sized pieces.
  2. In a large pot, melt the butter over medium heat. Add the onion and sauté for about 3-4 minutes until translucent. Stir in garlic, Italian seasoning, salt, black pepper, and chili flakes for 1-2 minutes.
  3. Pour in the chicken broth, then add chicken and sun-dried tomatoes. Bring to a simmer, cover, and cook for 12-15 minutes until chicken is fully cooked.
  4. In a separate pot, cook pasta in boiling salted water according to package instructions, about 8-10 minutes. Drain and set aside.
  5. Whisk together half-and-half and cornstarch, then gradually add to the soup while stirring. Cook for an additional 1-2 minutes until thickened.
  6. Shred the cooked chicken, return to the pot along with pasta and spinach. Stir and cook for 2-3 minutes until spinach is wilted.
  7. Serve soup in bowls topped with dollops of ricotta, grated Parmesan, and mozzarella.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 38gProtein: 28gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For best serving, stir in shredded mozzarella and other cheeses just before serving.

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