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Quick White Lasagna Soup

Creamy Quick White Lasagna Soup for Cozy Weeknight Dinners

This Quick White Lasagna Soup combines comforting flavors with creamy goodness, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons butter substitute with olive oil for a lighter option
  • 1 medium onion dice; use shallots for a milder taste
  • 3 cloves garlic mince; substitute with garlic powder in a pinch
  • 1 teaspoon Italian seasoning use dried oregano or basil if unavailable
  • to taste salt adjust as necessary to dietary restrictions
  • to taste pepper omit for less spice
  • to taste chili flakes adjust quantity or exclude for a milder flavor
  • 6 cups chicken broth swap with vegetable broth for a vegetarian version
  • 1 pound chicken breast cut into bite-sized chunks; can substitute with chicken thighs
  • 1/2 cup sun-dried tomatoes chopped; fresh tomatoes can be used but are less intense
  • 8 ounces pasta (Campanelle or Fusilli) provides heartiness; swap with gluten-free pasta if needed
  • 2 cups spinach introduces freshness; kale can be a substitute
  • 1 cup nutritional yeast omit if unavailable
  • 1 cup half-and-half use heavy cream or dairy-free alternative for lighter option
  • 2 tablespoons cornstarch acts as a thickening agent; arrowroot or flour can be used
For the Toppings
  • 1 cup ricotta cheese skip or replace with cottage cheese for a similar effect
  • 1/2 cup parmesan cheese use pecorino for a sharper taste
  • 1 cup mozzarella cheese substitute with provolone for a different flavor profile

Equipment

  • Large pot
  • small bowl
  • separate pot for pasta

Method
 

Step‑by‑Step Instructions
  1. Begin by preparing your ingredients for the Quick White Lasagna Soup. Dice one onion, mince three cloves of garlic, chop a handful of sun-dried tomatoes, and cut your chicken breast into bite-sized chunks.
  2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  3. Stir in minced garlic, 1 teaspoon of Italian seasoning, and a pinch each of salt, pepper, and chili flakes. Cook for another minute.
  4. Pour in 6 cups of chicken broth and add diced chicken and sun-dried tomatoes. Raise the heat to medium-high and let simmer for 12-15 minutes.
  5. Cook about 8 ounces of pasta in a separate pot until al dente, typically 8-10 minutes, then drain.
  6. In a small bowl, whisk together 1 cup of half-and-half and 2 tablespoons of cornstarch until smooth.
  7. Slowly stir in the thickening mixture to the soup and cook for another 1-2 minutes until thickened.
  8. Shred the cooked chicken and return it to the pot, then add drained pasta, 2 cups of fresh spinach, and 2 tablespoons of nutritional yeast.
  9. Ladle the soup into bowls and garnish with dollops of ricotta, parlavan, and mozzarella.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 40IUVitamin C: 30mgCalcium: 20mgIron: 10mg

Notes

Always boil your pasta separately to prevent the soup from becoming starchy and be cautious when adding half-and-half to avoid curdling. Store leftovers with pasta separate to maintain texture.

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