If you’re looking for a cozy dinner that brings everyone together, this Hearty White Lasagna Soup is just the ticket. My son, Jake, loves lasagna, but he also loves soup, so this dish combines both worlds into one delicious bowl. It’s like a mini lasagna, but in soup form, making it perfect for chilly evenings.
Table of Contents
Why You’ll Love It
- It’s a comforting twist on classic lasagna.
- The creamy cheese makes every spoonful delightful.
- It’s easy to customize with your favorite ingredients.
- Perfect for busy weeknights or a family gathering.
Pure Comfort
This White Lasagna Soup is pure comfort food. The creamy broth, savory chicken, and small pasta create a warm hug in a bowl. Plus, it’s a great way to sneak in some veggies without anyone noticing.
What You Need
- 1 lb 1 lb boneless, skinless chicken breasts – You can substitute with rotisserie chicken for a quicker option.
- 1 1 large yellow onion, diced – Adds flavor; shallots can be used instead.
- 3 cloves 3 cloves garlic, minced – Garlic powder can be used in a pinch.
- 4 cups 4 cups low-sodium chicken broth – Vegetable broth works for a vegetarian version.
- 1 cup 1 cup heavy cream – Substitute with half-and-half for a lighter option.
- 8 oz 8 oz small pasta (like ditalini) – Any small pasta shape will work.
- 1 cup 1 cup ricotta cheese – Cottage cheese can be a lower-fat substitute.
- 1 cup 1 cup shredded mozzarella cheese – Feel free to use any cheese you love.
- 1/2 cup 1/2 cup grated Parmesan cheese – Nutritional yeast can be used for a dairy-free option.
- to taste Salt and pepper to taste – Adjust according to your preference.
- for garnish Fresh parsley, chopped – Basil can also be a great garnish.
Time to Cook
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made ahead and stored in the fridge.
Steps to Make It
- Start by cooking the chicken. In a large pot over medium heat, add the chicken breasts and cook for about 6-8 minutes until they’re golden brown on the outside. This gives your soup a nice flavor base.
- Remove the chicken from the pot and let it rest. In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. The aroma will fill your kitchen and make everyone curious.
- Next, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn it; burnt garlic can taste bitter.
- Pour in the chicken broth and bring the mixture to a gentle boil. This will take about 5 minutes. Once boiling, reduce the heat to a simmer.
- Add the heavy cream and stir well. The soup will start to look creamy and inviting. Let it simmer for another 5 minutes to blend the flavors.
- While the soup simmers, cook the small pasta in a separate pot according to package instructions until al dente. Drain and set aside. This helps keep the pasta from getting too mushy in the soup.
- Shred the cooked chicken into bite-sized pieces and return it to the pot. Then, add the cooked pasta, ricotta cheese, mozzarella, and Parmesan. Stir until the cheeses melt into the soup, creating a creamy texture.
- Season with salt and pepper to taste, adjusting as needed. Let it simmer for a few more minutes until everything is heated through.
- Serve hot, garnished with fresh parsley. This soup is best enjoyed with a side of crusty bread for dipping.
Make It Perfect
- For extra flavor, consider adding Italian seasoning or red pepper flakes.
- If the soup thickens too much, just add a splash more broth or water.
- Leftovers can be stored in an airtight container in the fridge for up to three days.
- Reheat gently on the stove to maintain the creamy texture.
Mix It Up
- Add spinach or kale for extra nutrition.
- Use ground turkey or sausage instead of chicken for a different flavor.
- Try a dairy-free version by using coconut milk and dairy-free cheeses.
Perfect Partners
- Serve with garlic bread for a complete meal.
- A fresh green salad pairs nicely with this hearty soup.
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FAQs
Can I make this soup ahead of time?
Yes, you can prepare it a day in advance and reheat when ready to serve.
How should I store leftovers?
Store in an airtight container in the fridge for up to three days.
Can I freeze this soup?
Yes, but it’s best to freeze it without the pasta. Add fresh pasta when reheating.
What can I substitute for ricotta cheese?
Cottage cheese is a great alternative, or you can use a vegan ricotta.
Is this soup spicy?
Not at all! It’s mild, but you can add red pepper flakes for a kick.
Conclusion
This Hearty White Lasagna Soup is a delightful twist on classic lasagna, perfect for family dinners. With its creamy cheese and savory chicken, it’s sure to become a favorite. So, grab a bowl and enjoy this comforting dish tonight!
Hearty White Lasagna Soup
This Hearty White Lasagna Soup combines the comforting flavors of lasagna in a warm, creamy soup. It’s a delightful meal that’s easy to customize, perfect for chilly evenings or family gatherings.
Equipment
- Large Pot
- Separate pot for pasta
Ingredients
Hearty White Lasagna Soup Ingredients
- 1 lb lbs Boneless, skinless chicken breasts You can substitute with rotisserie chicken for a quicker option.
- 1 Large yellow onion, diced Adds flavor; shallots can be used instead.
- 3 cloves Garlic, minced Garlic powder can be used in a pinch.
- 4 cups cups Low-sodium chicken broth Vegetable broth works for a vegetarian version.
- 1 cup cup Heavy cream Substitute with half-and-half for a lighter option.
- 8 oz oz Small pasta (like ditalini) Any small pasta shape will work.
- 1 cup cup Ricotta cheese Cottage cheese can be a lower-fat substitute.
- 1 cup cup Shredded mozzarella cheese Feel free to use any cheese you love.
- 1/2 cup cup Grated Parmesan cheese Nutritional yeast can be used for a dairy-free option.
- to taste Salt and pepper Adjust according to your preference.
- for garnish Fresh parsley, chopped Basil can also be a great garnish.
Instructions
- Start by cooking the chicken. In a large pot over medium heat, add the chicken breasts and cook for about 6-8 minutes until they’re golden brown on the outside.
- Remove the chicken from the pot and let it rest. In the same pot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Next, stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Add the heavy cream and stir well. Let it simmer for another 5 minutes to blend the flavors.
- While the soup simmers, cook the small pasta in a separate pot according to package instructions until al dente. Drain and set aside.
- Shred the cooked chicken into bite-sized pieces and return it to the pot. Then, add the cooked pasta, ricotta cheese, mozzarella, and Parmesan. Stir until the cheeses melt into the soup.
- Season with salt and pepper to taste, adjusting as needed. Let it simmer for a few more minutes until everything is heated through.
- Serve hot, garnished with fresh parsley.