White Chicken Lasagna Soup is a comforting and hearty dish that combines shredded chicken, tender lasagna noodles, and a creamy tomato-based broth blended with Italian seasonings and cheeses. This easy-to-make soup captures the flavors of classic lasagna in a warming bowl, perfect for any season.
Total Time:40 minutes
Yield:6 servings
Ingredients
Soup Base
1 lb boneless, skinless chicken breasts, cooked and shredded
1 onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 can diced tomatoes (14.5 oz)
1 tsp Italian seasoning
Salt and pepper to taste
Noodles & Cheese
8 oz lasagna noodles, broken into pieces
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Finishing
1/2 cup heavy cream
Fresh basil, for garnish
Instructions
Sauté Aromatics: In a large pot, heat a small amount of oil over medium heat and sauté the chopped onion and minced garlic until softened and fragrant, about 3-5 minutes.
Add Liquids and Chicken: Pour in the chicken broth and diced tomatoes (with their juices). Stir in the Italian seasoning and cooked shredded chicken. Bring the mixture to a boil.
Cook Noodles: Add the broken lasagna noodles to the boiling soup. Reduce heat to a simmer and cook until the noodles are tender, approximately 10-12 minutes.
Add Cheeses: Stir in the shredded mozzarella and grated Parmesan cheese until fully melted and incorporated into the soup.
Finish Soup: Pour in the heavy cream and season the soup with salt and pepper to taste. Stir well and heat through without boiling to maintain creaminess.
Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot for the best flavor.
Notes
For a lighter version, substitute heavy cream with half-and-half or whole milk.
Use pre-cooked rotisserie chicken to save time on prep.
Gluten-free lasagna noodles can be used to make the recipe gluten free.
To add extra vegetables, consider adding chopped spinach or mushrooms during the sauté step.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
