Description
Creamy White Chicken Lasagna Soup is a cozy twist on the classic lasagna, bringing together tender chicken, creamy broth, and hints of Italian herbs in a single bowl.
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 5 cups chicken broth
- 1 teaspoon Italian seasoning
- 8 lasagna noodles, broken into bite-sized pieces (or 2 cups of any short pasta)
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until no longer pink. Remove the chicken from the pot and set aside.
2. In the same pot, add a bit more olive oil if needed. Add the chopped onion, carrot, and celery, cooking until they’re softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
3. Pour in the chicken broth and add the Italian seasoning. Return the cooked chicken to the pot and bring to a gentle simmer.
4. Add the broken lasagna noodles (or pasta of choice) to the pot and cook for 10-12 minutes, or until al dente. Stir occasionally to prevent the pasta from sticking.
5. Reduce the heat to low and slowly stir in the heavy cream. Then, add the ricotta, mozzarella, and Parmesan, whisking until the cheeses are fully melted and the soup is creamy.
6. Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot and enjoy!
Notes
For a richer flavor, sauté the vegetables in butter instead of oil.
You can substitute rotisserie chicken to save time.
This soup thickens as it sits—add more broth when reheating if needed.