This creamy, comforting bowl of White Chicken Lasagna Soup delivers all the cheesy satisfaction you crave. It’s a wonderful, hearty soup that tastes like a slow-cooked hug. The creamy broth perfectly blankets those tender pieces of chicken and pasta. Seriously, making this White Chicken Lasagna Soup satisfies that craving instantly.
I often turn to this recipe when I need dinner fast yet satisfying. My family devours every last spoonful, yet it stores beautifully for lunch later. It truly brings that decadent lasagna feeling into a simple soup format.
Why I Love This Recipe
This recipe simplifies lasagna night. You get all the great flavor, believe me. It cooks up surprisingly fast for a busy evening meal. The creamy texture is simply divine comfort food. It truly tastes like a labor of love, minus the fuss.
White Chicken Lasagna Soup Ingredients
Gathering these few simple components unlocks pure magic, I promise you. We build flavor with aromatic garlic and savory chicken broth. This combination sets the stage for a truly layered, delicious experience.
Substitutions and Tips
- Chicken: Ground chicken works great, but pre-cooked rotisserie shreds save plenty of time.
- Dairy: Half-and-half thins the soup slightly; use heavy cream for maximum richness.
- Pasta: Any short pasta mimics lasagna noodles well if you are in a pinch.
- Herbs: Fresh herbs brighten everything, but dried work perfectly for everyday cooking.
Remember, the full measurements for this amazing White Chicken Lasagna Soup are waiting on the recipe card below.
How to Make White Chicken Lasagna Soup
Step 1
Warm up your olive oil in a big pot over medium-high heat. Brown your ground chicken well, crumbling it apart as it cooks. Be sure to drain off any extra fat before moving forward.
Step 2
Toss in that chopped onion next. Cook it gently until the pieces become soft and translucent. This takes about five or six minutes total.
Step 3
Add the minced garlic now. Stir it constantly for just one minute. You want it fragrant, not browned or bitter.
Step 4
Pour in the chicken broth and the diced tomatoes. Stir in the basil, oregano, and optional red pepper flakes. Season generously with salt and pepper now.
Step 5
Bring this mixture up to a rolling boil quickly. Then, immediately lower the heat to maintain a gentle simmer. Add your broken lasagna noodles right into the liquid.
Step 6
Let the soup cook for ten to twelve minutes. Stir everything often so the pasta does not stick badly. Cook until the noodles are tender yet firm, meaning al dente.
Step 7
Reduce the heat very low now. Stir in the heavy cream and the grated Parmesan cheese amount. Heat this through for just two or three minutes.
Step 8
Take the pot completely off the heat source. Gently fold in the ricotta cheese. Mix until it is mostly smooth. You want creamy pockets remaining.
Step 9
Ladle your fabulous White Chicken Lasagna Soup into bowls. Top each serving with a dollop of extra ricotta. Sprinkle on more Parmesan and fresh parsley garnish.
How to Store White Chicken Lasagna Soup
This creamy soup keeps well in an airtight container. Store leftovers in the refrigerator for about three days safely. You can also freeze portions for future quick meals. The best way to freeze is without the noodles added first. Freeze broth and meat separately, then cook pasta when reheating.
Tips for Success
- Broth Quality Matters: Use a good quality chicken broth for the best base flavor.
- Don’t Overcook Noodles: Since they absorb liquid, pull them slightly before fully done.
- Adjust Thickness: Add a splash more broth if the soup gets too thick upon standing.
- Ricotta Swirl: Stirring ricotta off the heat keeps those lovely creamy ribbons intact.
Kitchen Tools You’ll Need
- A large Dutch oven or heavy soup pot is essential here.
- A sturdy wooden spoon for stirring large batches.
- Measuring cups and spoons are necessary for seasoning accuracy.
- A sharp knife and cutting board for your onion and garlic prep.
Serving Suggestions
- Serve alongside crusty garlic bread for dipping opportunities.
- A light, crisp green salad balances the richness well.
- A dry white wine pairs wonderfully with this chicken soup dish.
- Keep extra Parmesan on the table for everyone to enjoy.
White Chicken Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful White Chicken Lasagna Soup that captures all the delicious flavors of lasagna in a hearty, easy-to-make soup.
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken or cooked shredded chicken
- 1 large onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (15 oz) can diced tomatoes, undrained
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 6–8 lasagna noodles, broken into 2-inch pieces
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup ricotta cheese, plus more for serving
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. If using ground chicken, add it to the pot and cook, breaking it apart with a spoon, until no longer pink. Drain any excess fat. If using cooked shredded chicken, add it to the pot to warm.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and diced tomatoes. Stir in dried basil, oregano, and red pepper flakes (if using). Season with salt and pepper.
- Bring the soup to a boil, then reduce heat to a simmer. Add the broken lasagna noodles to the pot.
- Cook for 10-12 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
- Stir in heavy cream (or half-and-half) and 1/2 cup Parmesan cheese. Simmer for 2-3 minutes until heated through and slightly thickened.
- Remove from heat. Stir in 1/2 cup ricotta cheese until mostly dissolved, leaving some creamy pockets.
- Ladle soup into bowls. Garnish each serving with an additional spoonful of ricotta cheese, a sprinkle of Parmesan cheese, and fresh parsley. Serve hot.
Notes
- For a vegetarian option, omit the chicken and use vegetable broth. You can add white beans or extra vegetables like spinach or zucchini.
- Adjust red pepper flakes to your spice preference.
- If you don’t have lasagna noodles, you can use other pasta shapes like rotini or penne.
