Description
This creamy white chicken lasagna soup combines the comforting flavors of a classic lasagna with the warmth and ease of a hearty soup. Made with tender shredded chicken, broken lasagna noodles, and a trio of cheeses in a rich, creamy broth, this dish comes together quickly for a satisfying weeknight meal.
Ingredients
Scale
Main 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 the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
- Add Broth, Chicken, and Noodles: Pour in the chicken broth and bring the mixture to a simmer. Stir in the shredded cooked chicken and broken lasagna noodles, then cook for 10-12 minutes until the noodles are tender but not mushy.
- Add Cream and Cheeses: Stir in the heavy cream, ricotta cheese, shredded mozzarella, and grated Parmesan. Continue to cook for another 3-4 minutes until the cheeses melt and the soup becomes creamy and smooth.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot for a comforting and delicious meal.
Notes
- Use pre-cooked or rotisserie chicken to speed up preparation.
- Break lasagna noodles into smaller pieces for easier eating and quicker cooking.
- You can substitute half-and-half for heavy cream for a lighter soup, though it may be slightly less creamy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Adding fresh herbs like basil or parsley can enhance the flavor.
