White Chicken Lasagna Soup
This comforting White Chicken Lasagna Soup combines the rich flavor of traditional lasagna with the warmth of a hearty bowl of soup. Perfect for chilly evenings or busy weeknights.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional) Add for heat
Main Ingredients
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- to taste Salt and pepper
- to taste Fresh parsley or basil, chopped (for garnish) Optional
- to taste Extra cheese (optional) For serving
Instructions
Preparation
- Prep your workspace and ingredients by gathering all your ingredients and kitchen tools.
Cooking
- In a large pot, heat 1 tablespoon of olive oil over medium heat and add the diced onion, sautéing until translucent.
- Add minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute to release flavors.
- Pour in 4 cups of chicken broth and bring to a gentle boil, stirring occasionally.
- Add 2 cups of shredded cooked chicken and let simmer for 1 minute.
- Stir in 8 ounces of broken lasagna noodles and let cook for 10-12 minutes until al dente.
- Reduce heat to low and mix in 1 cup of heavy cream, followed by ricotta cheese, mozzarella cheese, and Parmesan cheese, stirring until smooth.
- Season with salt and pepper according to your taste and serve garnished with fresh herbs and extra cheese if desired.
Notes
For storage, refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 2-3 months. Avoid overcooking the noodles and always adjust seasoning to taste.