Creamy White Chicken Lasagna Soup
A rich, creamy soup that combines the comforting flavors of classic white chicken lasagna with the ease of a one-pot meal. Filled with tender chicken, lasagna noodles, and three cheeses, it’s the perfect cozy dish for cooler days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Kosher
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Extra cheese (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for about 5 minutes until translucent.
- Stir in garlic, oregano, basil, and red pepper flakes, and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil.
- Add shredded chicken and broken lasagna noodles. Simmer for 12 minutes until noodles are al dente.
- Reduce heat to low and stir in heavy cream.
- Add ricotta, mozzarella, and Parmesan cheese. Stir until melted and the soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs and extra cheese if desired.
Notes
- Use rotisserie chicken to save time.
- Substitute cottage cheese for ricotta if needed.
- Vegetarian version: replace chicken with white beans and use vegetable broth.
- Freeze without noodles for better texture when reheated.
Find it online: https://www.cookwithbenchi.com/white-chicken-lasagna-soup/