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White Chicken Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/white-chicken-lasagna-soup-recipe/