There’s something magical about a meal that feels like a warm hug, especially on those busy weeknights when you just want to gather around the table with your family. That’s exactly what my White Chicken Lasagna Soup is all about – a cozy, creamy bowl of comfort that brings the flavors of lasagna into a hearty, soul-warming soup. It’s become a staple in our house, and my kids always ask for seconds (which, let’s be honest, is the ultimate win for any home cook!).
I first whipped up this soup on a chilly fall evening when I was craving lasagna but didn’t have the time to layer and bake. I thought, “Why not turn all those delicious ingredients into a soup?” And wow, it was an instant hit! The rich broth, tender chicken, and cheesy goodness make it feel indulgent, but it’s so easy to pull together. It’s become my go-to recipe for busy nights, potlucks, and even when I need to cheer someone up with a little comfort food. Trust me, once you try it, you’ll see why it’s a family favorite!
Table of Contents
Table of Contents
Why You’ll Love This White Chicken Lasagna Soup
This soup is the ultimate comfort food with a twist – it takes everything you love about lasagna and turns it into a spoonable, soul-warming bowl of goodness. Here’s why it’s become a staple in my kitchen (and why it’ll be in yours too!):
Creamy, cheesy, and packed with flavor
Imagine the rich, velvety texture of alfredo sauce meeting the heartiness of lasagna – that’s what you get here! The combination of ricotta, mozzarella, and Parmesan creates layers of cheesy goodness in every bite. The garlic, herbs, and just a hint of red pepper flakes (if you’re feeling spicy) make the flavors pop. My kids always say it tastes like “liquid lasagna” – and they mean that as the highest compliment!
Ready in just 30 minutes
Unlike traditional lasagna that takes hours to assemble and bake, this soup comes together faster than you can say “dinner’s ready!” From chopping the onion to serving steaming bowls, it’s a weeknight miracle. I’ve made this after soccer practice, during busy work weeks, and even when unexpected guests drop by – it never lets me down.
Uses simple ingredients with easy substitutions
No fancy ingredients here – just pantry staples and fridge basics. Out of fresh herbs? Dried work great. Don’t have heavy cream? Whole milk will do in a pinch. I often use leftover rotisserie chicken to make it even easier. The best part? You probably have most of these ingredients on hand already. It’s the kind of recipe that adapts to what you’ve got, which is why it’s become my trusty back-pocket dinner solution.
The Simple Ingredients That Make Magic Happen
What I love about this White Chicken Lasagna Soup is how humble ingredients transform into something extraordinary. Here’s everything you’ll need – and trust me, these measurements matter for that perfect creamy texture!
The Flavor Builders:
- 1 tablespoon olive oil (extra virgin is my go-to)
- 1 medium onion, diced (about 1 cup – and yes, size matters for even cooking!)
- 3 cloves garlic, minced (fresh is best – no jarred stuff here)
The Spice Brigade:
- 1 teaspoon dried oregano (rub between your fingers to wake it up)
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, but gives a nice little kick)
The Heart of the Soup:
- 4 cups low-sodium chicken broth (homemade if you have it!)
- 2 cups cooked chicken, shredded (rotisserie chicken saves the day)
- 8 ounces lasagna noodles, broken into pieces (the fun, rustic way!)
The Creamy Dream Team:
- 1 cup heavy cream (this is where the magic happens)
- 1 cup ricotta cheese (whole milk for extra creaminess)
- 1 cup shredded mozzarella cheese (freshly grated melts better)
- ½ cup grated Parmesan cheese (the good stuff – skip the green can!)
Finishing Touches:
- Salt and pepper to taste (I’m generous with the pepper)
- Fresh parsley or basil, chopped (for that pop of color and freshness)
- Extra cheese (because is there ever really enough cheese?)
How to Make White Chicken Lasagna Soup
This soup is as easy as it gets, and I promise, even if you’re not a soup-making pro, you’ll nail this on the first try. Here’s how to bring it all together:
Sauté the aromatics
Start by heating that olive oil in a large pot over medium heat. Add your diced onion and let it work its magic – you’re looking for that beautiful translucent stage, which takes about 5 minutes. Trust me, don’t rush this step! Then, toss in the minced garlic, oregano, basil, and red pepper flakes (if you’re feeling a little spicy). Let it all sizzle for about a minute – your kitchen will smell amazing already!
Build the soup base
Next, pour in the chicken broth – it’ll sizzle and deglaze the pot, picking up all those tasty bits from the bottom. Add your shredded chicken and give it a good stir. Bring it to a gentle boil – you’re not looking for a rolling boil here, just enough to get things bubbling nicely.
Cook the noodles and finish with dairy
Now for the fun part – add those broken lasagna noodles. Let them simmer for 10-12 minutes, stirring occasionally. You want them al dente – firm to the bite but not crunchy. Once the noodles are ready, reduce the heat to low. This is crucial – you don’t want to curdle that dairy! Slowly stir in the heavy cream, then add the ricotta, mozzarella, and Parmesan. Stir gently until everything is melted and creamy. Taste it – add salt and pepper as needed. I always go heavy on the pepper because it just makes everything better!
That’s it! Serve it up hot, garnished with fresh herbs and extra cheese if you’re feeling fancy. Watch everyone’s faces light up when they take that first spoonful. It’s pure comfort in a bowl!
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Creamy White Chicken Lasagna Soup in Just 30 Minutes
A comforting and creamy White Chicken Lasagna Soup that combines the flavors of lasagna in a hearty soup form. Perfect for a cozy family dinner.
- Total Time: 30 minutes
- Yield: 6 servings 1x
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)
- 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
- Salt and pepper to taste
- Fresh parsley or basil, chopped
- Extra cheese (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic, dried oregano, dried basil, and red pepper flakes (if using) for about 1 minute.
- Pour in chicken broth, then add shredded cooked chicken. Bring to a gentle boil.
- Add broken lasagna noodles and simmer for 10-12 minutes, until the noodles are al dente.
- Reduce heat to low. Slowly mix in heavy cream, followed by ricotta cheese, shredded mozzarella, and grated Parmesan. Stir until smooth and creamy.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs and extra cheese if desired.
Notes
- You can use rotisserie chicken for convenience.
- Adjust the red pepper flakes to your preferred level of spiciness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Tips for Perfect White Chicken Lasagna Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “Oh my gosh, can I have the recipe?” good. Here are my can’t-live-without tips:
Rotisserie chicken is your best friend – I keep a store-bought one in my fridge at all times for emergency soup situations. The meat’s already perfectly seasoned and juicy, and it shaves off at least 15 minutes of prep time. Just shred it while it’s still warm – the meat practically falls apart!
Control the spice level to your taste – My family likes just a little kick, so I use about ¼ teaspoon red pepper flakes. If you’re serving kids or prefer mild flavors, you can skip it altogether. Love heat? Bump it up to ¾ teaspoon!
Don’t overcook those noodles! They’ll keep softening in the hot soup even after you take it off the heat. I pull mine when they’re just shy of al dente. And if you’re planning leftovers, undercook them even more – they’ll be perfect when reheated.
Low and slow with the dairy – Adding cold cream and cheese to boiling soup is a recipe for curdling. Always reduce the heat to low before stirring in the dairy, and add it gradually while stirring constantly. Patience pays off with the creamiest texture!
White Chicken Lasagna Soup Variations
One of my favorite things about this soup is how easily it adapts to different tastes and dietary needs. Here are some delicious twists I’ve tried (and loved!) over the years:
Gluten-free? No problem! Swap regular lasagna noodles for your favorite gluten-free pasta—I’ve had great success with brown rice noodles. Just keep an eye on cooking times since they can get mushy faster. Vegetarian version? Skip the chicken and use veggie broth—add extra mushrooms or white beans for protein. My daughter loves when I stir in a couple handfuls of fresh spinach right at the end—it wilts perfectly into the hot soup and adds a pop of color. Feeling fancy? Try adding sun-dried tomatoes or artichoke hearts for an extra flavor boost. The possibilities are endless!
Serving and Storing White Chicken Lasagna Soup
Oh, the joy of serving this soup! I always bring it to the table piping hot in my favorite big soup bowls – the kind that keep it warm while we eat. Here’s how I finish it off: a generous sprinkle of fresh chopped parsley or basil (basil makes it extra fancy!), lots of grated Parmesan, and if we’re feeling indulgent, a dollop of extra ricotta right on top. My kids love crumbling garlic bread into theirs – it’s like instant croutons!
Now, about leftovers – because yes, you’ll want to save every last drop! Let the soup cool completely before transferring to airtight containers. It keeps beautifully in the fridge for 3 days. When reheating, go low and slow on the stove with a splash of broth or milk to bring back that creamy texture. Pro tip: The noodles will soak up liquid, so don’t be alarmed if it thickens up overnight – just thin it out as needed. Sadly, I don’t recommend freezing, as the dairy can separate. But honestly? In our house, there’s never any left to freeze anyway!
White Chicken Lasagna Soup Nutrition
Nutrition can vary depending on the exact ingredients and brands you use, but here’s a general idea of what’s in each comforting bowl: about 450 calories, 25g of protein, and 35g of carbs. Keep in mind, these are estimates – your own soup might be a little different, but it’s always packed with flavor and comfort!
FAQs About White Chicken Lasagna Soup
Can I freeze White Chicken Lasagna Soup?
I don’t recommend freezing this soup – the dairy tends to separate when thawed, and the noodles get mushy. But here’s a trick: Make the broth base (without dairy) and freeze that. When ready to eat, thaw, reheat, then stir in fresh cream and cheese!
What’s the best way to reheat leftovers?
Low and slow is key! Warm it on the stove over medium-low, stirring often. It’ll thicken in the fridge, so add a splash of broth or milk to bring back the creamy texture. Microwave works too – just stop to stir every 30 seconds.
Can I make this in a slow cooker?
Absolutely! Sauté the onions and garlic first for best flavor, then add everything except the dairy to the crockpot. Cook on low 4-5 hours. Stir in the cream and cheeses during the last 30 minutes.
What can I use instead of lasagna noodles?
Any short pasta works great! I’ve used broken fettuccine, penne, even egg noodles in a pinch. Just adjust cooking time based on the package directions. For low-carb, try zucchini noodles added at the very end.
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