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White Lasagna Soup Recipe

White Lasagna Soup Recipe

White Lasagna Soup is a creamy, comforting soup that combines the flavors of traditional lasagna with the coziness of a hearty soup. It's perfect for those who love lasagna but want the ease and simplicity of a one-pot meal. This soup features tender chicken, aromatic vegetables, rich cheeses, and pasta, all simmered in a flavorful broth.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American-Italian Fusion, Italian
Calories 450 kcal

Equipment

  • Large pot or Dutch oven
  • Separate pot for cooking pasta
  • Cutting board and knife
  • Measuring Cups and Spoons
  • Cheese grater (if using block cheese)

Ingredients
  

  • 2 boneless skinless chicken breasts, chopped
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 4 cups low-sodium chicken broth
  • 1 cup half-and-half or cream
  • 2 cups uncooked Mafalda Corta pasta or any small pasta
  • 1/2 cup sundried tomatoes chopped (optional)
  • 2 cups fresh spinach roughly chopped
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Prepare the Chicken and Vegetables:
  • In a large pot, heat olive oil over medium heat.
  • Add the chopped chicken, season with salt and pepper, and cook until lightly browned.
  • Remove the chicken and set aside.
  • In the same pot, add the diced onion and cook until translucent.
  • Add minced garlic and Italian seasoning, cooking for another minute.
  • Simmer the Soup:
  • Return the chicken to the pot and add chicken broth.
  • Bring to a simmer and cook for about 15 minutes, or until the chicken is cooked through.
  • If using, add sundried tomatoes.
  • Cook the Pasta:
  • In a separate pot, cook the pasta according to package instructions until al dente.
  • Drain and set aside.
  • Combine and Finish:
  • Add the half-and-half or cream to the soup and bring back to a gentle simmer.
  • Add the cooked pasta and fresh spinach, stirring until the spinach wilts.
  • Stir in ricotta, Parmesan, and mozzarella cheese until well combined and cheese is melted.
  • Adjust seasoning with salt and pepper.
  • Serve:
  • Ladle the soup into bowls.
  • Garnish with extra cheese or fresh herbs if desired.
  • Serve hot and enjoy!

Notes

  • For a vegetarian version, omit the chicken and use vegetable broth.
  • Gluten-free pasta can be substituted for a gluten-free option.
  • The soup can be stored in the refrigerator for up to 3 days. Reheat gently to avoid separating the cream.
  • If the soup is too thick after refrigeration, add a little broth or water when reheating.
Keyword White Lasagna Soup Recipe