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White Chicken Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/white-chicken-lasagna-soup-recipe-2/