Welcome the Flavors of White Chicken Lasagna Soup Recipe
Nothing beats cozying up with a big bowl of soup on a chilly evening, and my White Chicken Lasagna Soup Recipe is just the perfect hug in a bowl. Inspired by that classic lasagna you love but in a quicker, slurpable form, this soup combines all those bubbly, cheesy, and savory flavors into a single pot. I love how it brings that warm, homey comfort without the fuss of layering noodles and sauces.
Whether it’s a busy weeknight or a weekend family dinner, this recipe delivers on taste and ease. It’s wonderfully fragrant from the garlic and Italian seasoning, with tender shredded chicken and tender noodles that soak up the rich broth. You’ll enjoy every spoonful as it melts into creamy, cheesy goodness — perfect for nourishing bodies and brightening moods.
Daisy’s Top Tips
- Flavor Builder: Add a splash of white wine or a pinch of red pepper flakes for a subtle zing.
- Texture Magic: Toast your broken lasagna noodles slightly in a dry pan before adding—they’ll stay perfectly tender, not mushy.
- Budget Friendly: Swap fresh chicken for rotisserie leftovers to save time and money.
- Time Saver: Use pre-minced garlic or garlic paste to speed up the sauté step.
Market Basket & Pantry Picks
Building a stellar White Chicken Lasagna Soup Recipe starts with picking quality ingredients that bring that authentic Italian-inspired taste right to your table. Always look for fresh chicken breasts with a nice pink hue and avoid any with excess moisture in the package. When it comes to your pantry essentials, the right canned tomatoes can make or break the flavor, so opt for those that are seasoned or fire-roasted for an added smoky touch.
- 1 lb boneless, skinless chicken breasts – cooked and shredded for tender protein.
- 1 onion, chopped – yellow onions add a sweet depth when sautéed.
- 2 cloves garlic, minced – fresh is best, but you can use jarred for convenience.
- 4 cups chicken broth – low sodium lets you control seasoning.
- 1 can diced tomatoes – fire-roasted adds a nice smoky nuance.
- 1 tsp Italian seasoning – a blend that brings herbs like oregano and basil front and center.
- 8 oz lasagna noodles, broken into pieces – broken roughly for that rustic feel.
- 1 cup shredded mozzarella cheese – the melty star of the soup.
- ½ cup grated Parmesan cheese – adds umami and sharpness.
- ½ cup heavy cream – gives the broth that rich, velvety finish.
- Salt and pepper to taste – essential seasoning to tie it all together.
- Fresh basil for garnish – brightens and freshens every bowl.
Smart Shopping Ideas
When picking your chicken, look for firm, pale pink breasts without any odor—freshness is key to juicy, tender meat. Don’t hesitate to grab organic or free-range if it fits your budget; they often have better flavor. For the tomatoes, try diced San Marzano if you want a sweeter, more authentic taste. And one last trick: buy cheese blocks and grate them yourself—it melts better and tastes fresher.
Cook White Chicken Lasagna Soup Recipe Step by Step
Ready to dive into making this delicious White Chicken Lasagna Soup Recipe? I promise it’s an easy process with plenty of chances to taste and adjust along the way. Let’s get those aromas filling your kitchen!
- Sauté the onion and garlic: Heat a large pot over medium and add a splash of olive oil. Toss in your chopped onion and minced garlic. Stir often until they’re fragrant and softened to a golden translucence—this builds the base flavor for your soup.
- Add liquids and chicken: Pour in the chicken broth and canned diced tomatoes, followed by Italian seasoning and shredded chicken. Bring everything up to a lively boil; this helps the flavors mingle.
- Simmer the noodles: Stir in your broken lasagna noodles. Reduce heat to a gentle simmer and cook until noodles are tender but not mushy—usually around 8 to 10 minutes. Keep an eye and stir occasionally to prevent sticking.
- Melt in the cheeses: Once noodles are almost done, stir in the shredded mozzarella and grated Parmesan. Watch as the cheese melts into gooey, cheesy swirls that make the soup irresistibly creamy.
- Finish with cream and seasoning: Pour in the heavy cream, stir well, and season with salt and pepper. Taste and adjust seasoning as needed. The soup should be rich and perfectly balanced—not too thick, not watery.
- Garnish and serve hot: Ladle into bowls and sprinkle fresh basil over the top to add a pop of color and a burst of herbal freshness.
Serving the Dish with Flair
I love serving this White Chicken Lasagna Soup Recipe in rustic bowls, letting the steam fog up the rim and the cheese bubble invitingly. It’s such a cheerful meal that invites everyone to dig in and enjoy. A simple crusty bread or garlic toast on the side amps up the cozy factor perfectly. Share it with family or friends and enjoy the happy smiles this bowl inspires.
Serve It Up Right
- Perfect Pairings: Try a crisp Caesar salad or steamed garlic broccoli to balance the creamy soup.
- Plating Magic: Garnish with a fresh basil leaf and a swirl of extra cream for an inviting look.
- Leftover Love: Store leftovers in an airtight container in the fridge for up to 3 days — reheat gently to keep noodles tender.
- Occasion Twist: For a party, serve this soup in mini ramekins as a fun appetizer.
Fun Variations with White Chicken Lasagna Soup Recipe
- Add sautéed mushrooms or roasted red peppers for earthy depth.
- Swap chicken for turkey or use shredded rotisserie chicken to speed things up.
- Stir in fresh spinach or kale at the end for a boost of greens.
- For a spicy kick, sprinkle in crushed red pepper flakes or a splash of hot sauce.
- Try ricotta dollops stirred in just before serving for extra creaminess.
- Make it dairy-free by substituting coconut cream and vegan cheese options.
Make-Ahead & Storage Tips
- Refrigerate: Cool the soup completely before storing in airtight containers. Keeps well for up to 3 days.
- Freeze: Freeze portions in freezer-safe containers. Best used within 2 months for taste and texture.
- Reheat: Warm gently on the stove over low heat, stirring often to prevent sticking and maintain noodle texture.
- Tip: Add extra cream or broth when reheating if soup thickens too much.
White Chicken Lasagna Soup Recipe FAQs
- Can I use pre-cooked chicken? Absolutely! Rotisserie chicken works beautifully to cut prep time.
- What if I don’t have lasagna noodles? You can use broken spaghetti or penne pasta as a substitute—just watch cooking times.
- Is it possible to make this vegetarian? Yes, swap chicken broth for vegetable broth and use diced tofu or mushrooms instead of chicken.
- How thick should the soup be? It’s best when rich and creamy but still spoonable. Adjust cream or broth to get your preferred consistency.
- Can I prepare this in a slow cooker? You can! Add all ingredients except cheese and cream early on, then stir cheese and cream in the last 30 minutes.
White Chicken Lasagna Soup Recipe
This White Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty and creamy soup. Featuring tender shredded chicken, broken lasagna noodles, and rich cheeses simmered in a flavorful tomato and chicken broth base, it’s an easy one-pot meal perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Soup Base
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning
- Salt and pepper to taste
Chicken & Noodles
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 8 oz lasagna noodles, broken into pieces
Cheeses & Cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
Garnish
- Fresh basil, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat some oil over medium heat and sauté the chopped onion and minced garlic until they are softened and fragrant, about 3-5 minutes.
- Add Broth and Tomatoes: Pour in the chicken broth and diced tomatoes (including juices), then sprinkle the Italian seasoning. Stir to combine and bring the mixture to a boil.
- Simmer with Chicken: Add the cooked, shredded chicken into the pot. Allow the soup to return to a boil before proceeding.
- Add Lasagna Noodles: Break the lasagna noodles into bite-sized pieces and add them to the boiling soup. Reduce the heat and simmer until the noodles are tender, approximately 8-10 minutes, stirring occasionally to prevent sticking.
- Incorporate Cheeses: Stir in the shredded mozzarella and grated Parmesan cheese until they are fully melted and incorporated into the soup.
- Add Cream and Season: Pour in the heavy cream to add richness. Season with salt and freshly cracked black pepper to taste. Stir well to combine.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves for a burst of color and flavor. Serve immediately.
Notes
- For faster prep, use rotisserie chicken or leftover cooked chicken.
- Break the lasagna noodles into small pieces to mimic traditional noodle length and ensure they cook evenly in the soup.
- You can substitute heavy cream with half-and-half for a lighter version.
- Add crushed red pepper flakes for some heat if desired.
- This soup stores well in the refrigerator for up to 3 days but may thicken as noodles absorb broth. Add extra broth or water when reheating if needed.
