This warm and creamy White Chicken Lasagna Soup is packed with tender chicken, noodles, and a blend of delicious spices. It’s like lasagna but in a cozy bowl!
You can’t help but smile when you smell this bubbling away on the stove. I like to top mine with a sprinkle of cheese and a bit of parsley for a pop of color. So tasty!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing because of its flavor and health benefits. If you’re out, you can use canola oil or vegetable oil instead. For a fun twist, try flavored oils like garlic or chili oil.
Chicken: Rotisserie chicken is my go-to for this recipe—it saves time, and it’s tasty! If you prefer, you can use leftover chicken or poach raw chicken breasts in the broth for added flavor.
Lasagna Noodles: I love breaking regular lasagna noodles into pieces. If you want a gluten-free option, go for gluten-free pasta. Another great choice is egg noodles—they’ll cook faster too!
Heavy Cream: If you’re looking for a lighter version, half-and-half or whole milk can work, but expect a slightly thinner consistency. Coconut milk is a nice dairy-free alternative!
How Do I Get the Best Flavor From My Soup?
Cooking techniques can really make a difference in flavor. Here’s how to enhance your White Chicken Lasagna Soup:
- Sautéing the onion and garlic first helps unlock their sweetness and depth. Don’t skip this step!
- Let the soup simmer gently after adding the broth. This helps the flavors combine beautifully.
- Add the cream at the end and mix gently to keep the soup creamy without curdling. Heat it through, but avoid boiling!
By following these tips and adapting ingredients as needed, you’ll create a delicious bowl of soup that feels just like a warm hug on a chilly day!
White Chicken Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 8 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 6 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup sliced mushrooms
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh basil or sage leaves (optional)
- Cracked black pepper for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and you’ll need an additional 20 minutes to cook. In just about 35 minutes, you’ll have a delicious and hearty bowl of soup that warms the soul!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 4-5 minutes. This step adds great flavor!
2. Add Your Seasonings:
Next, stir in the minced garlic, dried Italian seasoning, and red pepper flakes (if you like a little kick!). Cook for 1 minute until everything is fragrant; you’ll love the smell!
3. Bring In the Broth:
Now, pour in the chicken broth and bring it to a nice simmer. This will form the flavorful base of your soup.
4. Cook the Noodles:
Add the broken lasagna noodles and sliced mushrooms to the pot. Cook until the noodles become tender, which should take about 8-10 minutes. Stir occasionally to keep everything from sticking.
5. Mix in the Chicken and Spinach:
Stir in the cooked shredded chicken and chopped spinach. Cook for another 2-3 minutes until the spinach is wilted and everything is heated through.
6. Creamy Goodness:
Reduce the heat to low. Carefully stir in the heavy cream, ricotta cheese, and Parmesan cheese. Mix gently to combine and let the cheese melt into the broth. Remember, we don’t want to boil after adding the cream and cheese!
7. Season to Taste:
Finally, season your soup with salt and freshly ground black pepper to suit your flavor preference.
8. Serve and Enjoy:
Serve the soup hot, garnished with fresh basil or sage leaves, a sprinkle of extra Parmesan, and cracked black pepper. It pairs wonderfully with toasted bread or garlic bread!
Enjoy this comforting, creamy, and flavorful twist on traditional lasagna in soup form!
Can I Use Frozen Chicken in This Recipe?
Yes! If you’re starting with frozen chicken, remember to thaw it completely before cooking. You can do this overnight in the fridge or quickly by placing the sealed chicken in cold water. Just make sure to pat it dry before shredding.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the soup base, including the noodles, and refrigerate it for up to 2 days. When you’re ready to serve, reheat it on the stove and add in the cream and cheeses. This keeps the soup creamy and fresh!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat gently on the stove, adding a splash of broth or cream to maintain the soup’s creamy texture.
What Can I Substitute for the Heavy Cream?
If you’re looking for a lighter option, half-and-half or whole milk works well, but the soup may be slightly less rich. For a dairy-free alternative, consider using coconut milk or a cashew cream for extra creaminess!
