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White Chicken Lasagna Soup

A warm, creamy soup that offers the comforting essence of lasagna in a quick, one-pot meal. Perfect for any day you need a little extra love.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional) For added heat
Broth and Chicken
  • 4 cups low-sodium chicken broth
  • 2 cups cooked chicken, shredded
  • 8 ounces lasagna noodles, broken into pieces
Creamy Components
  • 1 cup heavy cream
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
To Taste
  • Salt and pepper to taste
  • Fresh parsley or basil, chopped For garnish
  • Extra cheese (optional)

Method
 

Preparation
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat.
  2. Add 1 diced onion and sauté until translucent (about 5 minutes).
  3. Stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes for 1 minute.
Cooking
  1. Pour in 4 cups of chicken broth and add 2 cups of shredded chicken. Bring to a gentle boil.
  2. Toss in 8 ounces of broken lasagna noodles and simmer for 10-12 minutes until they’re al dente.
  3. Lower the heat and slowly mix in 1 cup of heavy cream, followed by 1 cup of ricotta, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan. Stir until smooth and creamy.
  4. Taste and adjust with salt and pepper. Serve hot, garnished with fresh herbs and extra cheese if desired.

Notes

For best flavor, toast the garlic before adding it to the pot. This soup can be made ahead of time; it develops even better flavor the next day. Got leftovers? Store in the fridge for 3-4 days or freeze for up to 3 months.