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.
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
- 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
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: white chicken lasagna soup, creamy chicken soup, lasagna noodle soup, easy chicken soup, Italian soup, comfort food soup
