White Chicken Lasagna Soup Recipe

Introduction

White Chicken Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl. This creamy and cheesy soup is perfect for cozy nights when you want something satisfying and easy to make.

Ingredients

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can diced tomatoes
• 1 tsp Italian seasoning
• 8 oz lasagna noodles, broken into pieces
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions

1. Step 1: In a large pot, sauté the chopped onion and minced garlic over medium heat until softened and fragrant, about 3-4 minutes.
2. Step 2: Add the chicken broth, diced tomatoes, Italian seasoning, and shredded chicken to the pot. Bring the mixture to a boil.
3. Step 3: Add the broken lasagna noodles and reduce the heat to a simmer. Cook until the noodles are tender, usually 8-10 minutes.
4. Step 4: Stir in the shredded mozzarella and grated Parmesan cheeses until fully melted and combined.
5. Step 5: Pour in the heavy cream and season with salt and pepper to taste. Heat through gently without boiling.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil before serving warm.

Tips & Variations

• Use rotisserie chicken for a quick shortcut to shredded chicken.
• Swap heavy cream for half-and-half for a lighter version.
• Add some red pepper flakes for a bit of heat if you like spice.
• Fresh noodles can be used instead of dried for a softer texture.
• For a vegetarian option, substitute the chicken with sautéed mushrooms or eggplant.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the soup if it has thickened. This soup does not freeze well due to the cream and noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance and refrigerate it. Reheat slowly on the stove to preserve the creamy texture.

Can I use a different type of pasta?

Yes, while broken lasagna noodles work best to mimic the lasagna feel, you can use other short pasta shapes like penne or rigatoni if preferred.

White Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 409 reviews

A comforting and creamy White Chicken Lasagna Soup that combines tender shredded chicken, broken lasagna noodles, and a blend of Italian cheeses in a savory broth. This soup is an easy, hearty meal perfect for chilly days, featuring robust flavors from garlic, onions, and Italian seasoning, finished with fresh basil garnish.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 tsp Italian seasoning
• Salt and pepper to taste

Chicken and Pasta

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 8 oz lasagna noodles, broken into pieces

Cheese and Cream

• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream

Garnish

• Fresh basil leaves

Instructions

1. Sauté Aromatics: In a large pot over medium heat, sauté the chopped onion and minced garlic until softened and fragrant, about 3-5 minutes.
2. Add Broth and Tomatoes: Pour in the chicken broth and canned diced tomatoes along with their juices. Stir in the Italian seasoning, then add the cooked, shredded chicken. Bring the mixture to a boil.
3. Cook Pasta: Once boiling, add the broken lasagna noodles. Reduce heat and simmer, stirring occasionally, until the noodles are cooked al dente, about 8-10 minutes.
4. Melt Cheeses: Stir in the shredded mozzarella and grated Parmesan cheeses until they are fully melted and incorporated into the soup.
5. Add Cream and Season: Pour in the heavy cream and gently stir. Season the soup with salt and freshly ground black pepper to taste.
6. Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with fresh basil leaves for an aromatic and flavorful finish.

Notes

• You can use rotisserie chicken as a shortcut for cooked shredded chicken.
• Break the lasagna noodles into smaller pieces to make the soup easier to eat and to resemble traditional lasagna noodles in texture.
• For a lighter option, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
• Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling the cream.
• To make this soup gluten-free, substitute regular lasagna noodles with gluten-free pasta.

Keywords: white chicken lasagna soup, creamy chicken soup, chicken and noodles soup, Italian soup, comfort food soup