Creamy White Chicken Lasagna Soup Recipe

Introduction

Welcome to a culinary experience that combines the best of two beloved dishes: lasagna and soup! This Creamy White Chicken Lasagna Soup is a comforting, hearty meal that delivers all the rich flavors of traditional lasagna in a cozy, slurpable form. Perfect for warming up on chilly evenings or impressing guests at a dinner party.

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

Instructions

1. Step 1: In a large pot, heat the olive oil 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, cooking for another minute until fragrant.
2. Step 2: Pour in the chicken broth and bring the mixture to a simmer. Add the broken lasagna noodles and cook until tender, about 8-10 minutes.
3. Step 3: Stir in the shredded chicken, heavy cream, and ricotta cheese. Cook gently until heated through and the soup is creamy, about 5 minutes.
4. Step 4: Ladle the soup into bowls and top with shredded mozzarella and grated Parmesan cheese. Serve immediately while the cheese is melted and gooey.

Tips & Variations

• Use rotisserie chicken for a quick and flavorful shortcut.
• Substitute turkey for chicken or omit the meat to make a vegetarian version.
• Add vegetables like spinach or mushrooms for extra nutrition and flavor.
• For a spicier version, increase the red pepper flakes or add a dash of hot sauce.

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. The noodles may absorb some liquid and soften—add a little broth or water to loosen it when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry lasagna noodles in this soup?

Yes, break the noodles into smaller pieces as instructed—they will cook fully in the simmering broth. Just be careful not to overcook to avoid mushy pasta.

Is it possible to make this soup dairy-free?

You can substitute dairy ingredients with plant-based alternatives such as coconut cream for the heavy cream and dairy-free cheese for mozzarella and Parmesan. Keep in mind this will change the flavor and texture slightly.

Creamy White Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

4.4 from 130 reviews

This Creamy White Chicken Lasagna Soup is a comforting and hearty dish that combines the rich flavors of traditional lasagna in a warm, cozy soup form. Featuring tender shredded chicken, a creamy garlic and herb sauce, and broken lasagna noodles, it’s topped with gooey mozzarella and Parmesan cheeses for an indulgent yet simple-to-make meal perfect for chilly evenings or family dinners.

• Author: Isabella
• 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

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 3-4 minutes. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes if using, cooking for another minute until fragrant.
2. Add Broth and Cook Noodles: Pour in the low-sodium chicken broth and bring to a boil. Add the broken lasagna noodles and cook until tender, approximately 7-9 minutes, stirring occasionally to prevent sticking.
3. Incorporate Chicken and Cream: Reduce heat to low and stir in shredded cooked chicken, heavy cream, and ricotta cheese. Simmer gently to combine and heat through for about 5 minutes, allowing the flavors to meld.
4. Add Cheese and Finish: Stir in half of the shredded mozzarella and grated Parmesan until melted and incorporated into the soup. Ladle the soup into bowls and top each serving with the remaining mozzarella and Parmesan for extra cheesiness.
5. Serve and Enjoy: Serve hot, optionally garnished with fresh basil or parsley for a bright, fresh finish. This soup pairs well with garlic bread or a simple green salad.

Notes

• You can substitute the chicken with turkey or keep it vegetarian by omitting the meat.
• Use rotisserie chicken for a time-saving shortcut.
• Adjust red pepper flakes to taste for desired spiciness or omit for a milder flavor.
• Broken lasagna noodles help the pasta cook evenly and make the soup easier to eat.
• For a lighter version, substitute half-and-half for heavy cream or use low-fat ricotta.

Keywords: white chicken lasagna soup, creamy chicken soup, lasagna pasta soup, easy weeknight soup, chicken pasta soup