White Chicken Lasagna Soup Recipe

Introduction

This White Chicken Lasagna Soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl. It’s an easy, crowd-pleasing dish perfect for chilly evenings or when you want a cozy meal without the fuss of assembling a traditional lasagna.

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.
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: Stir in the broken lasagna noodles and reduce the heat to a simmer. Cook until the noodles are tender, about 10-12 minutes.
4. Step 4: Add the shredded mozzarella and grated Parmesan cheeses, stirring until they are fully melted and incorporated into the soup.
5. Step 5: Stir in the heavy cream and season the soup with salt and pepper to your taste.
6. Step 6: Serve the soup hot, garnished with fresh basil leaves for a bright finish.

Tips & Variations

• Use rotisserie chicken to save time on cooking and shredding the chicken.
• Swap heavy cream for half-and-half for a lighter soup.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Fresh spinach or kale can be stirred in at the end for added greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to loosen the soup and warm gently on the stovetop or in the microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of lasagna noodles?

Yes, any short pasta like penne or rigatoni works well. Just adjust the cooking time accordingly.

Is it necessary to pre-cook the chicken?

Pre-cooking the chicken ensures it’s tender and shreds easily, but you can also poach raw chicken breasts directly in the broth before adding the remaining ingredients.

White Chicken Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 64 reviews

This White Chicken Lasagna Soup is a creamy, comforting twist on traditional lasagna that brings all the classic flavors into a warm, hearty soup. Featuring tender shredded chicken, tender lasagna noodles, a savory tomato and herb broth, and finished with melted mozzarella and Parmesan cheeses, this dish is perfect for cozy dinners or meal prepping. Garnished with fresh basil, it delivers the comforting taste of lasagna in an easy-to-make, one-pot soup.

• Author: Luna
• 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

Protein and Cheese

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream

Vegetables and Aromatics

• 1 onion, chopped
• 2 cloves garlic, minced

Liquids and Seasoning

• 4 cups chicken broth
• 1 can diced tomatoes (about 14.5 oz)
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil, for garnish

Pasta

• 8 oz lasagna noodles, broken into pieces

Instructions

1. Sauté aromatics: In a large pot over medium heat, sauté the chopped onion and minced garlic until they become soft and fragrant, about 3-5 minutes. This builds the foundational flavor for the soup.
2. Add liquids and seasonings: Pour in the chicken broth and canned diced tomatoes with their juice. Stir in the Italian seasoning and bring the mixture to a boil to combine the flavors.
3. Incorporate chicken: Add the cooked, shredded chicken to the boiling broth mixture. This helps the chicken heat through and infuses the soup with protein.
4. Cook noodles: Add the broken lasagna noodles to the pot and reduce the heat to a simmer. Cook uncovered until the noodles are tender, approximately 10-12 minutes, stirring occasionally to prevent sticking.
5. Stir in cheeses: Reduce heat to low and gradually stir in the shredded mozzarella and grated Parmesan cheeses until fully melted into the soup, creating a creamy texture.
6. Add cream and season: Pour in the heavy cream and stir well. Season the soup with salt and freshly cracked pepper according to taste. Heat gently just until warm throughout, avoiding boiling to keep the cream from curdling.
7. Serve and garnish: Ladle the soup into bowls and garnish each serving with fresh basil leaves for a burst of color and fresh herb flavor.

Notes

• You can use rotisserie chicken to save time instead of cooking chicken breasts from scratch.
• If you want a thicker soup, cook it a bit longer uncovered to reduce excess liquid.
• For a lighter version, substitute half-and-half for heavy cream.
• Use gluten-free lasagna noodles to accommodate gluten-free diets.
• Leftovers store well in the fridge for up to 3 days and reheat gently on the stove.
• To add extra vegetables, consider adding chopped spinach or mushrooms when sautéing the onions.

Keywords: White Chicken Lasagna Soup, creamy chicken soup, lasagna noodle soup, comforting soup recipes, easy chicken soup, Italian soup