White Chicken Lasagna Soup Recipe

Introduction

This delicious white chicken lasagna soup brings all the comforting flavors of classic lasagna into a warm, creamy bowl. It’s easy to prepare and perfect for chilly evenings when you want something hearty and satisfying.

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: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, oregano, 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 and simmer for 10–12 minutes, or until the noodles are al dente.
4. Step 4: Reduce the heat to low. Gradually stir in the heavy cream, ricotta cheese, shredded mozzarella, and grated Parmesan. Mix until the soup is smooth and creamy.
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

• For a lighter option, substitute half-and-half for heavy cream.
• If you prefer a spicier soup, increase the red pepper flakes or add a dash of hot sauce.
• Use rotisserie chicken for a quick and flavorful protein addition.
• Try swapping out the lasagna noodles for broken fettuccine or penne if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may want to add a splash of broth or cream to loosen the soup if it thickens when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, this soup can be made a day ahead. Keep it refrigerated and reheat thoroughly before serving, adding a bit more broth or cream if it becomes too thick.

Can I freeze white chicken lasagna soup?

Freezing is possible, but the texture may change slightly because of the dairy and noodles. Freeze in airtight containers for up to 2 months and thaw overnight in the refrigerator before reheating.

White Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

This Delicious White Chicken Lasagna Soup combines all the flavors of classic lasagna in a creamy, comforting soup form. Featuring tender shredded chicken, broken lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses, this soup is rich and satisfying, perfect for cozy dinners on 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-American

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. Then stir in the minced garlic, dried oregano, dried basil, and red pepper flakes if using, cooking 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 over medium-high heat.
3. Cook Noodles: Add the broken lasagna noodles to the pot. Reduce heat slightly and simmer for 10 to 12 minutes, or until the noodles are cooked al dente.
4. Stir in Cream and Cheeses: Lower the heat to low. Gradually add the heavy cream, then gently fold in ricotta cheese, shredded mozzarella, and grated Parmesan. Stir continuously until the soup is smooth, creamy, and the cheeses are melted.
5. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with freshly chopped parsley or basil, and extra cheese if desired.

Notes

• Use low-sodium chicken broth to better control the saltiness in the soup.
• Cook the chicken ahead of time or use leftover rotisserie chicken for convenience.
• Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
• The red pepper flakes are optional but add a nice subtle heat and depth of flavor.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cheese.

Keywords: white chicken lasagna soup, creamy chicken soup, comfort food soup, Italian soup recipe, cheesy chicken soup