White Chicken Lasagna Soup Recipe
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.
- 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
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
- 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.
- 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.
- Incorporate chicken: Add the cooked, shredded chicken to the boiling broth mixture. This helps the chicken heat through and infuses the soup with protein.
- 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.
- 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.
- 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.
- 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
