White Chicken Lasagna Soup Recipe

Introduction

This delicious white chicken lasagna soup combines all the comforting flavors of classic lasagna in a warm and hearty bowl. Creamy, cheesy, and packed with tender chicken and herbs, it’s perfect for cozy dinners or anytime you crave Italian comfort food made easy.

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) and cook for 1 minute until fragrant.
2. Step 2: Pour in the chicken broth and add the shredded cooked chicken. Bring to a gentle boil.
3. Step 3: Add the broken lasagna noodles and reduce heat to a simmer. Cook for 10-12 minutes until the noodles are al dente.
4. Step 4: Lower the heat and slowly stir in the heavy cream, ricotta cheese, mozzarella cheese, and Parmesan cheese until the soup is smooth and creamy.
5. Step 5: Season with salt and pepper to taste. Serve hot, garnished with chopped fresh herbs and extra cheese if desired.

Tips & Variations

• Use rotisserie chicken for a quick shortcut and extra flavor.
• For a lighter version, substitute half-and-half for heavy cream.
• Add spinach or kale during the final simmer for added greens.
• If you prefer a spicier soup, increase the red pepper flakes to your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to keep the cheese from separating. If the soup thickens too much when reheated, add a splash of chicken broth or water to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne or rotini can work, but cooking times may vary slightly. Lasagna noodles give the soup its signature texture and flavor, so they are preferred.

Is it necessary to use ricotta cheese?

Ricotta adds creaminess and a mild tang that emulates traditional lasagna. If you don’t have it, you can substitute with cream cheese or cottage cheese, but the texture will be different.

White Chicken Lasagna Soup Recipe

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★★★★★

4.5 from 106 reviews

This Delicious White Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a creamy, hearty soup form. Featuring tender shredded chicken, broken lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses, this soup is perfect for a cozy meal that’s easy to prepare and full of rich Italian-inspired flavors.

• 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, approximately 5 minutes. Then, stir in the minced garlic, dried oregano, dried basil, and optional red pepper flakes, cooking for an additional minute to release their flavors.
2. Add Broth and Chicken: Pour in the low-sodium chicken broth and add the shredded cooked chicken. Bring the mixture to a gentle boil to combine the flavors.
3. Cook Noodles: Add the broken lasagna noodles to the pot. Reduce the heat to a simmer and cook for 10-12 minutes, or until the noodles are tender but still al dente.
4. Stir in Cream and Cheeses: Lower the heat to low and slowly stir in the heavy cream. Follow by adding ricotta cheese, shredded mozzarella, and grated Parmesan. Stir continuously until the cheeses melt and the soup becomes creamy and smooth.
5. Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the soup hot, garnished with freshly chopped parsley or basil, and additional cheese if desired.

Notes

• Use low-sodium chicken broth to better control the saltiness of the soup.
• If you prefer a spicier soup, increase the red pepper flakes to taste.
• Leftover cooked chicken or rotisserie chicken works great for this recipe.
• You can substitute gluten-free lasagna noodles if needed.
• For a lighter version, use half-and-half instead of heavy cream, though the soup will be less creamy.

Keywords: white chicken lasagna soup, creamy chicken soup, lasagna soup, Italian soup, comfort food soup, easy chicken soup