Delicious White Chicken Lasagna Soup Recipe

Introduction

This delicious White Chicken Lasagna Soup brings the comforting flavors of lasagna into a warm, creamy bowl. It’s easy to make and perfect for cozy dinners when you want hearty, cheesy goodness without the fuss of layering a lasagna.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 4 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded
• 8 ounces lasagna noodles, broken into pieces
• 1 cup heavy cream
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley or basil, chopped (for garnish)
• Extra cheese (optional, for garnish)

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using), cooking for about 1 minute until fragrant.
2. Step 2: Pour in the chicken broth and add the shredded cooked chicken. Bring the mixture to a gentle boil.
3. Step 3: Add the broken lasagna noodles to the pot and simmer for 10 to 12 minutes, or until the noodles are tender but still slightly firm (al dente).
4. Step 4: Reduce the heat to low. Slowly stir in the heavy cream, followed by the ricotta cheese, shredded mozzarella, and grated Parmesan. Mix gently until the soup is creamy and all the cheeses are melted.
5. Step 5: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with fresh parsley or basil and extra cheese if desired.

Tips & Variations

• Use rotisserie chicken for a quick, flavorful shortcut.
• For a lighter version, substitute half-and-half or whole milk instead of heavy cream.
• Add sautéed mushrooms or spinach for extra veggies and texture.
• If you prefer a spicier soup, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally. You may want to add a splash of broth or water to loosen the soup, as it can thicken upon standing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use uncooked chicken instead of cooked chicken?

It’s best to use cooked chicken to avoid overcooking the noodles and to speed up the cooking process. If you only have raw chicken, cook it separately and shred it before adding to the soup.

What can I substitute for lasagna noodles?

You can use broken fettuccine, penne, or any pasta you have on hand. Just adjust the cooking time accordingly based on the pasta shape and size.

Delicious White Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

4.4 from 117 reviews

This comforting White Chicken Lasagna Soup combines the rich, creamy flavors of classic lasagna in a warm, hearty soup form. Featuring tender shredded chicken, broken lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses simmered in a savory broth, this soup is an easy and satisfying meal perfect for chilly days.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 4 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded
• 8 ounces lasagna noodles, broken into pieces
• 1 cup heavy cream
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

For Garnish:

• Fresh parsley or basil, chopped
• Extra cheese (optional)

Instructions

1. Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using), and cook for about 1 minute until fragrant.
2. Add Broth and Chicken: Pour in the chicken broth and add the shredded cooked chicken. Bring the mixture to a gentle boil.
3. Cook Noodles: Add the broken lasagna noodles to the pot and simmer for 10-12 minutes, or until the noodles are cooked al dente.
4. Stir in Cream and Cheeses: Reduce heat to low, then slowly stir in the heavy cream, ricotta cheese, shredded mozzarella, and grated Parmesan. Stir continuously until the soup becomes smooth, creamy, and well combined.
5. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh chopped parsley or basil and extra cheese if desired.

Notes

• Use low-sodium chicken broth to control the salt content of the soup.
• For a spicier soup, increase the red pepper flakes or add crushed chili flakes.
• Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
• Cooked chicken can be shredded rotisserie chicken for convenience.
• Make sure to break lasagna noodles into bite-sized pieces so they cook evenly and are easy to eat.

Keywords: White Chicken Lasagna Soup, creamy chicken soup, lasagna soup recipe, easy chicken soup, comfort food, Italian soup