Name: White Chicken Lasagna Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
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; Extra cheese (optional)

Jump to Recipe

If you love the comforting flavors of Italian classics but want something a little cozier and easier to enjoy any night of the week, let me introduce you to the magical world of White Chicken Lasagna Soup. This dish is the perfect blend of creamy, cheesy, and hearty goodness—imagine all the elements you adore in a traditional white chicken lasagna transformed into a steaming bowl of soup. Rich with tender chicken, luscious cheeses, tender noodles, and fragrant herbs, this soup offers a warm hug in every spoonful. It’s an absolute game changer when you want something familiar but with a fresh twist.

White Chicken Lasagna Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of White Chicken Lasagna Soup lies in its simple yet thoughtfully chosen ingredients. Each component adds a crucial element—from the tender shredded chicken that adds protein and heartiness, to the blend of cheeses that creates a silky, indulgent texture, and the herbs that bring everything to life with aromatic flair.

1 tablespoon olive oil: The base for sautéing brings richness and depth to the soup’s flavor.
1 medium onion, diced: Adds sweetness and a savory backbone when cooked down.
3 cloves garlic, minced: Infuses a warm, pungent aroma that complements the creamy broth.
1 teaspoon dried oregano: Brings an earthy, aromatic hint that’s classic in Italian cooking.
1 teaspoon dried basil: Adds bright herbal notes for a fresh, balanced flavor.
½ teaspoon red pepper flakes (optional): For those who like a gentle kick without overpowering the creaminess.
4 cups low-sodium chicken broth: The flavorful liquid base that keeps the soup light yet hearty.
2 cups cooked chicken, shredded: Tender and ready to soak up all the delicious flavors.
8 ounces lasagna noodles, broken into pieces: Provides comforting texture reminiscent of the original lasagna experience.
1 cup heavy cream: Creates a luscious, velvety consistency that envelopes every ingredient.
1 cup ricotta cheese: Adds richness and tangy creaminess that elevates the soup’s personality.
1 cup shredded mozzarella cheese: Melts beautifully, offering that gooey, cheesy goodness.
½ cup grated Parmesan cheese: Brings sharp, nutty flavor for a perfectly balanced cheese mix.
Salt and pepper to taste: Essential seasonings to enhance and round out all the flavors.

How to Make White Chicken Lasagna Soup

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent and soft, about 5 minutes. Then stir in the minced garlic, dried oregano, basil, and optional red pepper flakes. Cooking the herbs and garlic gently here really unlocks their aromatic potential, laying a flavorful foundation for your soup.

Step 2: Add Broth and Chicken

Pour in the chicken broth and bring everything to a gentle boil. Once boiling, add the shredded cooked chicken. This step infuses the chicken with all those delicious herbaceous, garlicky flavors while the broth starts to deepen in richness.

Step 3: Cook the Lasagna Noodles

Break the lasagna noodles into bite-sized pieces and add them directly to the boiling soup. Let them cook until tender, usually around 8-10 minutes, stirring occasionally to prevent sticking. This gives the soup its characteristic texture, something that feels just like tearing into a classic lasagna but with a comforting broth.

Step 4: Make it Creamy

Lower the heat to a simmer and stir in the heavy cream, ricotta, mozzarella, and Parmesan cheeses. Stir gently to melt the cheeses and create a creamy, velvety broth that envelops every ingredient. Season with salt and pepper to taste, then allow the soup to cook just a few minutes more to meld all the flavors beautifully.

How to Serve White Chicken Lasagna Soup

Garnishes

Fresh herbs are your best friends here—chopped parsley or basil sprinkled on top adds a burst of color and fresh flavor that brightens each bowl. If you’re feeling extra cheesy, don’t hesitate to sprinkle some more shredded mozzarella or Parmesan just before serving for that irresistible gooey pull.

Side Dishes

Because this soup is so rich and filling, lighter sides pair wonderfully. A crisp green salad with a simple vinaigrette or some crusty garlic bread makes an ideal accompaniment, adding texture and balance to the meal.

Creative Ways to Present

For a fun twist, serve the soup in mini bread bowls for a rustic touch perfect for entertaining. Or layer it in clear glass mugs to showcase the luscious layers of noodles, chicken, and creamy broth—a feast for the eyes just as much as the palate!

Make Ahead and Storage

Storing Leftovers

You can easily store any leftover White Chicken Lasagna Soup in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious when reheated.

Freezing

This soup freezes well if you’d like to save portions for later. Freeze in labeled microwave-safe containers or freezer bags for up to 2 months. Keep in mind the texture of the noodles might soften slightly, but the flavors stay fantastic.

Reheating

To reheat, gently warm the soup on the stove over medium-low heat, stirring frequently to prevent cheese from sticking or separating. You might want to add a splash of chicken broth or cream if it feels too thick after refrigeration or freezing.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken is a perfect shortcut and adds wonderful flavor, plus it saves you time in the kitchen.

Is this soup spicy because of the red pepper flakes?

The red pepper flakes are optional and meant to add just a gentle warmth, not heat. You can leave them out or adjust the amount to suit your taste.

What if I don’t have ricotta cheese?

If you don’t have ricotta on hand, cream cheese or mascarpone can be good substitutes to keep that rich, creamy texture.

Can I make this vegetarian?

To make a vegetarian version, simply swap the chicken broth for vegetable broth and omit the chicken, adding extra vegetables like mushrooms or zucchini for heartiness.

How thick should the soup be?

The soup should be creamy but not overly thick—think of it as a hearty, spoonable broth that coats the noodles and chicken beautifully without being too liquid or too dense.

Final Thoughts

If you want a cozy, flavorful dish that feels like a warm Italian hug in a bowl, you simply have to try this White Chicken Lasagna Soup. It’s easy enough to whip up any night yet impressive enough to serve friends or family. With its rich, creamy broth and satisfying layers of cheese, chicken, and noodles, this recipe will quickly become a beloved staple in your kitchen. Trust me, once you try it, you’ll keep coming back for more!

White Chicken Lasagna Soup Recipe

★★★★★

5.1 from 10 reviews

Author: Gabriel
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

A comforting and creamy White Chicken Lasagna Soup that combines tender shredded chicken, broken lasagna noodles, ricotta, mozzarella, and Parmesan cheeses in a flavorful herb-spiced broth. This hearty soup offers all the delicious flavors of classic lasagna in a warm, easy-to-make bowl perfect for cozy dinners.

Instructions

Prepare the base: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes (if using), cooking for another minute until fragrant.
Add broth and chicken: Pour in the low-sodium chicken broth and bring to a simmer. Add the shredded cooked chicken, mixing well to combine and heat through.
Cook noodles: Add broken lasagna noodles to the simmering soup. Cook according to package instructions until noodles are tender, typically 8-10 minutes, stirring occasionally to prevent sticking.
Incorporate cheeses and cream: Lower the heat to medium-low. Stir in heavy cream, ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix until cheeses are fully melted and the soup is creamy. Season with salt and pepper to taste.
Simmer and finish: Let the soup simmer gently for another 5 minutes to meld flavors, stirring occasionally.
Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh parsley or basil and extra cheese if desired. Serve hot for a cozy meal.

Notes

Use rotisserie chicken or leftover cooked chicken to save time.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
If you prefer gluten-free, use gluten-free lasagna noodles or substitute with gluten-free pasta.
Adjust red pepper flakes based on your heat preference or omit entirely for no spice.
Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stove.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering
Cuisine: Italian-American