Name: Quick White Lasagna Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 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 (Swanson 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 preferred); 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; Grated Parmesan cheese; Shredded mozzarella cheese (preferably Galbani whole milk mozzarella)

Ingredients

3 tbsp butter (unsalted, Kerrygold recommended)

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 chicken broth (low-sodium preferred)

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 suggested)

1 cup spinach

1 tbsp nutritional yeast

1 cup half-and-half

2 tbsp cornstarch (whisked with half-and-half)

Ricotta cheese (for garnish)

Parmesan cheese (for garnish)

Mozzarella cheese (shredded, whole milk recommended)

Instructions

Step 1: 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 and set aside.

Step 2: In a large pot over medium heat, melt the butter until it foams. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.

Step 3: Add the minced garlic, Italian seasoning, salt, pepper, and chili flakes to the onions. Stir constantly for about 1 minute until fragrant.

Step 4: 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 an internal temperature of 165°F.

Step 5: While the chicken cooks, boil pasta in a separate pot of salted water according to package directions.

Step 6: Remove the chicken from the soup using a slotted spoon and set aside. In a small bowl, whisk together half-and-half and cornstarch until smooth.

Step 7: Pour the half-and-half mixture into the simmering broth while stirring constantly. Cook for 1-2 minutes until the soup thickens slightly.

Step 8: 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 the spinach and nutritional yeast. Stir gently until the spinach wilts and everything is heated through.

Step 9: Taste and adjust seasonings if needed. Ladle soup into bowls and top each serving with ricotta cheese, grated Parmesan, and shredded mozzarella for a creamy finish.

Tips & Variations

Use campanelle or fusilli pasta as they hold the creamy soup better than straight noodles.

For a vegetarian version, omit chicken and use vegetable broth instead.

Adding a pinch of nutmeg to the half-and-half mixture enhances the creamy flavor.

Fresh spinach can be substituted with kale or Swiss chard for a different leafy green.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken breast cut into chunks to ensure even cooking. If using frozen chicken, thaw it completely before adding it to the pot to avoid uneven cooking.

What can I substitute for nutritional yeast?

If you don’t have nutritional yeast, you can skip it or add a little extra Parmesan cheese for a similar savory note. Nutritional yeast adds a subtle cheesy flavor but isn’t essential.