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White Chicken Lasagna Soup Recipe

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4.5 from 113 reviews

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.

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

  1. 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.
  2. 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.
  3. Simmer with Chicken: Add the cooked, shredded chicken into the pot. Allow the soup to return to a boil before proceeding.
  4. 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.
  5. Incorporate Cheeses: Stir in the shredded mozzarella and grated Parmesan cheese until they are fully melted and incorporated into the soup.
  6. 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.
  7. 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.

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