Description
A comforting and creamy Quick White Lasagna Soup featuring tender chicken, pasta, sun-dried tomatoes, and fresh spinach in a rich broth thickened with a half-and-half and cornstarch mixture, topped with a trio of cheeses for an indulgent finish.
Ingredients
Scale
For the 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 (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
For the Thickener:
- 1 cup half-and-half
- 2 tbsp cornstarch, whisked with half-and-half until smooth
For the Garnishes:
- Ricotta cheese
- Grated Parmesan cheese
- Shredded mozzarella cheese (preferably Galbani whole milk mozzarella)
Instructions
- Prepare Ingredients: Dice the onion into 1/2-inch pieces, mince the garlic cloves, chop the sun-dried tomatoes into 1/4-inch pieces, and cut the chicken breast into 1-inch chunks. Set aside.
- Sauté Onions: In a large pot over medium heat, melt the butter until it foams. Add diced onions and cook for 3-4 minutes, stirring occasionally, until softened and translucent. This step builds the flavor base for the soup.
- Add Aromatics and Spices: Stir in minced garlic, Italian seasoning, salt, pepper, and chili flakes, cooking for about 1 minute until fragrant to bloom the spices and deepen the flavor.
- Simmer Chicken and Tomatoes: Pour in chicken broth and add chicken chunks and chopped sun-dried tomatoes. Bring to a gentle simmer, cover the pot, and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F.
- Cook Pasta: Meanwhile, cook the pasta separately in a large pot of salted boiling water according to package directions until al dente, then drain.
- Make Thickener and Add to Soup: Whisk together half-and-half and cornstarch until smooth. Slowly pour this liaison into the simmering soup while stirring constantly and cook for 1-2 minutes until the soup slightly thickens and coats the back of a spoon.
- Shred Chicken and Combine: Remove chicken from the pot using a slotted spoon and shred it into bite-sized pieces. Return shredded chicken to the soup.
- Add Pasta, Spinach, and Nutritional Yeast: Stir in the cooked pasta, fresh spinach, and nutritional yeast. Cook gently for 1-2 minutes until spinach wilts and everything is heated through. Adjust seasonings to taste.
- Serve and Garnish: Ladle soup into bowls and top each with a dollop of ricotta cheese in the center, then sprinkle grated Parmesan and shredded mozzarella around it. The warm soup will soften the cheeses into a creamy finish.
Notes
- Use low-sodium chicken broth to control salt level.
- Campanelle or fusilli pasta holds the creamy sauce well, but any small pasta shape can be used.
- Shredding the chicken ensures tender bites and even distribution.
- The half-and-half and cornstarch liaison thickens the soup without heaviness.
- Adjust chili flakes quantity to your desired spice level.
- For a vegetarian version, substitute chicken broth and chicken with vegetable broth and plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: white lasagna soup, creamy chicken soup, quick lasagna soup, Italian soup, comfort food, weeknight dinner, easy chicken soup
