Go Back

Creamy White Chicken Lasagna Soup

A comforting and creamy twist on traditional lasagna, this soup combines tender chicken, creamy white sauce, and pasta in a delightful dish that warms the soul.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil For sautéing
  • 1 cup onion, diced Adds flavor and depth
  • 2 cloves garlic, minced Enhances aroma and taste
  • 1 pound boneless, skinless chicken breasts, cubed Main protein source
  • 4 cups chicken broth Low sodium preferred
  • 1 cup heavy cream For creaminess
  • 8 ounces lasagna noodles, broken Serves as the pasta base
  • 1 cup ricotta cheese For creaminess and texture
  • 1 cup shredded mozzarella cheese For topping and flavor
  • 1 teaspoon Italian seasoning Enhances flavor profile
  • to taste Salt and pepper For seasoning
  • to taste Fresh parsley or basil For garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook for about 3-4 minutes until translucent.
  3. Stir in the minced garlic and cook for an additional minute.
Cooking
  1. Add the cubed chicken to the pot, cooking until no longer pink, about 5-7 minutes.
  2. Pour in the chicken broth and bring to a gentle boil.
  3. Reduce heat to low, add the heavy cream, and stir well to combine.
  4. Add the broken lasagna noodles and cook for about 10 minutes, or until tender.
  5. Stir in the ricotta cheese, shredded mozzarella, Italian seasoning, salt, and pepper to taste.
  6. Continue cooking until the cheeses are melted and the soup is creamy.
Serving
  1. Ladle the soup into bowls and garnish with fresh parsley or basil before serving.

Notes

Consider substitutions like cottage cheese for ricotta or rotisserie chicken for quicker prep. Avoid overcooking the noodles; they should be al dente.