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White Chicken Lasagna Soup
Benchi

Delicious White Chicken Lasagna Soup

Indulge in the comforting flavors of Creamy White Chicken Lasagna Soup, a delightful fusion of rich, creamy sauce, tender chicken, and pasta. This warm and hearty dish is perfect for cozy dinners and is sure to satisfy your cravings for lasagna without the fuss!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories: 450
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 tablespoon olive oil Used to sauté aromatics and build flavor from the start.
  • 1 medium onion, diced Gives a subtle sweetness and depth to the broth.
  • 3 cloves garlic, minced Adds a classic, savory kick.
  • 1 teaspoon dried oregano Brings a warm, Italian herb profile.
  • 1 teaspoon dried basil Supplies fresh, herbal notes throughout the soup.
  • 1/2 teaspoon red pepper flakes (optional) A hint of heat to wake up the flavors.
  • 4 cups low-sodium chicken broth Forms the backbone of the soup’s flavor.
  • 2 cups cooked chicken, shredded For easy meal prep, rotisserie or leftover chicken works great.
  • 8 ounces lasagna noodles, broken into pieces All the satisfaction of lasagna, with the fun of bite-sized slurpable bits.
  • 1 cup heavy cream Makes every spoonful creamy and rich.
  • 1 cup ricotta cheese Lends signature lasagna tang and creaminess.
  • 1 cup shredded mozzarella cheese Melts beautifully for a stretchy texture.
  • 1/2 cup grated Parmesan cheese Adds a nutty, salty finish.
  • to taste Salt and pepper For perfect seasoning.
  • Fresh parsley or basil, chopped A bright, herby garnish.
  • Extra cheese (optional) For serving, because there’s no such thing as too much cheese.

Equipment

  • Large pot

Method
 

Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté until translucent (about 5 minutes). Stir in 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes (if using) for about 1 minute.
  2. Pour in 4 cups of chicken broth, then add 2 cups of shredded cooked chicken. Bring to a gentle boil.
  3. Add 8 ounces of broken lasagna noodles and simmer for 10-12 minutes, until the noodles are al dente.
  4. Reduce heat to low. Slowly mix in 1 cup of heavy cream, followed by 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan. Stir until smooth and creamy.
  5. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs and extra cheese if desired.