When creamy comfort meets Italian-inspired flavors, you get this White Chicken Lasagna Soup a delicious twist on classic lasagna that’s easy to make and incredibly satisfying.
Thank you for reading this post, don't forget to subscribe!Imagine cozying up to a rich, creamy broth loaded with tender shredded chicken and hearty lasagna noodles, all topped with melty cheeses and fresh herbs.
This soup is perfect for weeknight dinners, potlucks, or anytime you want the comforting taste of lasagna without the time-consuming layers.
Delicious White Chicken Lasagna Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic, oregano, basil, and red pepper flakes for 1 minute.
- Pour in chicken broth and add shredded chicken. Bring to a gentle boil.
- Add broken lasagna noodles and cook for 10-12 minutes until al dente.
- Reduce heat to low. Stir in heavy cream, ricotta, mozzarella, and Parmesan until smooth and creamy.
- Season with salt and pepper to taste. Serve hot, garnished with herbs and extra cheese if desired.
Notes
Why You’ll Love This Recipe:Delicious White Chicken Lasagna Soup
- Quick and simple: Ready in just 40 minutes, it’s ideal for busy evenings.
- Creamy and hearty: Combines the best of lasagna’s cheesy richness in a warming bowl.
- Family-friendly: Mild spices and tender chicken make it perfect for all ages.
- Versatile: Easy to customize with add-ins or to turn vegetarian.
- Great for leftovers: Can be frozen without noodles and quickly reheated.
Ingredients: White Chicken Lasagna Soup
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 (rotisserie chicken works great!)
- 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)
Step-by-Step Instructions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent (about 5 minutes). Stir in garlic, oregano, basil, and red pepper flakes for 1 minute until fragrant.
Add Broth and Chicken: Pour in chicken broth and add shredded chicken. Bring mixture to a gentle boil.
Cook Noodles: Add broken lasagna noodles and simmer for 10-12 minutes until noodles are al dente.
Stir in Cream and Cheeses: Reduce heat to low. Slowly add heavy cream, then ricotta, mozzarella, and Parmesan. Stir gently until smooth and creamy.
Season and Serve: Taste and adjust salt and pepper. Serve hot, garnished with fresh herbs and extra cheese if desired.
Storage and Reheating Tips
This soup freezes well without the noodles store the soup base in freezer-safe containers, and add fresh pasta when reheating for best texture. To reheat, warm gently on the stove over medium heat until heated through.
Serving Suggestions and Garnish Ideas
Serve with a crisp green salad or garlic bread to round out the meal. Top with additional Parmesan or fresh basil for a burst of flavor and color.
Optional Variations
- Vegetarian: Swap chicken for hearty veggies like spinach, mushrooms, or zucchini.
- Spice it up: Add more red pepper flakes or a dash of hot sauce.
- Different cheese: Experiment with fontina or provolone for a different cheesy twist.
Cultural Note
This soup is inspired by traditional Italian lasagna but reimagined as a cozy, creamy soup perfect for quick comfort. It brings the beloved flavors of Italian cuisine into an easier, faster meal.