Description
This Creamy White Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a cozy, creamy soup form. Made with tender shredded chicken, broken lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses, it’s a quick and satisfying meal perfect for warming up on chilly days.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, cooked and shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) chicken broth
- 1 cup heavy cream
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until they soften and release their fragrance.
- Add Broth and Cook Noodles: Pour in the chicken broth and bring it to a gentle simmer. Stir in the shredded cooked chicken and broken lasagna noodles. Let it cook for 10-12 minutes until the noodles become tender and absorb some of the flavors.
- Create the Creamy Base: Stir in the heavy cream, ricotta cheese, shredded mozzarella, and grated Parmesan. Cook for an additional 3-4 minutes, stirring occasionally, until the cheeses melt and the soup reaches a creamy consistency.
- Season and Serve: Finish by seasoning the soup with salt and pepper to taste. Serve hot, garnished if desired for an extra touch.
Notes
- Use pre-cooked shredded chicken to speed up the recipe; rotisserie chicken works well.
- Break lasagna noodles into smaller pieces before cooking to ensure easy eating.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though soup will be less rich.
- Feel free to add fresh spinach or herbs like basil for additional flavor and color.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
