This warm and creamy White Chicken Lasagna Soup is a cozy twist on lasagna! Packed with tender chicken, cheesy goodness, and flavorful broth, it’s like a hug in a bowl.
Honestly, who needs plates? You can enjoy all the layers of flavor with just a spoon. Plus, it’s quick to whip up, making it a weeknight winner for busy days!
Key Ingredients & Substitutions
Olive Oil: I love using olive oil for sautéing because it adds a nice richness. You can swap it out for avocado oil or butter if you prefer a different flavor or if olive oil is unavailable.
Chicken Broth: Low sodium chicken broth works best to control salt levels. If you’re vegetarian or looking for a lighter version, vegetable broth is a great alternative.
Lasagna Noodles: Fresh or dried lasagna noodles are perfect in this soup. If you can’t find them, wide egg noodles work too. For a gluten-free option, try gluten-free pasta.
Heavy Cream: While heavy cream gives this soup its creamy texture, you can substitute half-and-half or even coconut milk if you’re looking for a lighter or dairy-free option.
Cheeses: Ricotta, mozzarella, and Parmesan blend beautifully together. If you’re in a pinch, cream cheese can work instead of ricotta! Just remember to soften it before adding.
What’s the Best Way to Cook the Vegetables for Flavor?
Cooking the vegetables properly is key to building flavor. Start by adding them to the pot and cooking them until they’re soft. Here’s how:
- Heat the oil in your pot over medium heat.
- Add diced onions, carrots, and celery (this combo is called a mirepoix). Cook for about 5-7 minutes until they’re softened.
- Then, add the minced garlic for only a minute to prevent it from burning. This helps create a delicious base for your soup!
White Chicken Lasagna Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked shredded chicken breast
- 1 cup heavy cream
- 6 ounces fresh or dried lasagna noodles, torn into large pieces or wide egg noodles
- 1 cup chopped fresh spinach or kale
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley or basil for garnish (optional)
- Crusty bread for serving
How Much Time Will You Need?
This delightful soup takes about 15-20 minutes to prep and about 20 minutes to cook, making it ready in just under an hour. Perfect for a comforting weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until they are softened and translucent, which should take about 5-7 minutes.
2. Add Garlic:
Next, add the minced garlic and cook for an additional minute until it becomes fragrant. This will enhance the flavors in the soup.
3. Build the Broth:
Stir in the dried Italian seasoning, then add salt and pepper to taste. Pour in the chicken broth and bring it to a boil. This is where the flavors start to meld together!
4. Cook the Noodles:
Once the broth is boiling, add the torn lasagna noodles or wide egg noodles. Reduce the heat to a simmer and cook for about 8-10 minutes or until the noodles are tender.
5. Add Chicken and Spinach:
Stir in the shredded cooked chicken and chopped spinach (or kale). Let it cook for an additional 2-3 minutes until the spinach wilts and everything is heated through.
6. Create the Creamy Base:
Lower the heat and gently stir in the heavy cream, ricotta cheese, mozzarella, and Parmesan cheese. Mix until all the cheeses melt, creating a beautifully creamy texture in the soup.
7. Season and Spice:
Adjust seasoning with additional salt and pepper if needed. If you like a little heat, sprinkle in some crushed red pepper flakes for an extra kick!
8. Serve and Enjoy:
Serve the soup hot in bowls, garnishing with fresh parsley or basil if desired. Don’t forget to have some crusty bread on the side for a perfect dipping companion!
This soup captures the creamy, cheesy, and layered flavors of a classic white chicken lasagna but in a comforting, easy-to-eat form. Enjoy your delicious bowl of warmth!
Can I Use Rotisserie Chicken Instead of Cooking My Own?
Absolutely! Using rotisserie chicken saves time and adds great flavor. Just shred the meat and add it when you stir in the other ingredients.
What If I Don’t Have Lasagna Noodles?
No worries! You can substitute with any type of pasta you have on hand, such as penne, fusilli, or even wide egg noodles. Just adjust the cooking time according to the pasta’s instructions.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time, but it’s best to add the noodles closer to serving. Store the soup in the refrigerator for up to 3 days, then reheat and add the noodles when ready to serve to keep them from getting too soft.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup; just leave out the noodles. To reheat, gently warm on the stove or in the microwave, adding a bit of extra broth or cream if needed to restore the creamy texture.
