If you’re looking for a cozy dish that warms the heart, this Creamy White Chicken Lasagna Soup is just the ticket! I remember the first time I made it for my family; my son Jake couldn’t stop raving about it, and he usually prefers pizza. This soup combines all the flavors of classic white chicken lasagna in a comforting bowl, perfect for any night of the week.
Table of Contents
Why You’ll Love It
- It’s a one-pot meal, making cleanup a breeze.
- The creamy texture is so satisfying and rich.
- You can customize it with your favorite veggies.
- It’s a hit with kids and adults alike!
Pure Comfort
This soup is pure comfort food. With tender chicken, creamy sauce, and layers of pasta, it feels like a warm hug on a chilly day.
What You Need
- 1 1 tablespoon olive oil – for sautéing
- 1 1 large yellow onion, diced – adds sweetness and depth
- 3 3 cloves garlic, minced – for aromatic flavor
- 1 1 lb cooked chicken breast, shredded – use rotisserie chicken for convenience
- 4 4 cups chicken broth – low-sodium is best
- 1 1 cup heavy cream – for creaminess
- 8 8 oz lasagna noodles, broken into pieces – can substitute with gluten-free pasta
- 1 1 teaspoon Italian seasoning – for herby goodness
- 1 1 cup spinach, chopped – fresh or frozen works
- 1 1 cup ricotta cheese – for that classic lasagna taste
- 1 1 cup mozzarella cheese, shredded – for topping
- 1/2 1/2 cup grated Parmesan cheese – for extra flavor
Time to Cook
Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: easy | Make-Ahead: Yes, can be made a day in advance
Steps to Make It
- Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it turns translucent, about 5 minutes. The aroma will fill your kitchen, making everyone curious about what’s cooking.
- Next, stir in the minced garlic and cook for an additional minute. You want the garlic to become fragrant but not browned. This step adds a wonderful depth of flavor to your soup.
- Add the shredded chicken to the pot, followed by the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together beautifully.
- Now, pour in the heavy cream and stir well. The soup will start to look rich and creamy, making it even more tempting. Keep it simmering for another 5 minutes.
- Toss in the broken lasagna noodles and Italian seasoning. Cook until the noodles are tender, about 10 minutes. Stir occasionally to prevent sticking, and enjoy watching the noodles soften.
- Add the chopped spinach, ricotta cheese, and half of the mozzarella and Parmesan cheeses. Stir until everything is combined and the cheeses melt into the soup. It should look deliciously creamy and inviting.
- Once everything is heated through, taste and adjust the seasoning if needed. Serve hot, garnished with the remaining mozzarella and Parmesan cheese. This soup is best enjoyed fresh, but leftovers can be just as delightful.
Make It Perfect
- For a lighter version, you can substitute half-and-half for the heavy cream.
- If you want to add more veggies, try including mushrooms or bell peppers.
- This soup pairs wonderfully with a side of garlic bread or a simple salad.
- To make it spicier, add a pinch of red pepper flakes while cooking.
Mix It Up
- Swap out the chicken for cooked turkey for a post-holiday twist.
- For a vegetarian option, use chickpeas instead of chicken and vegetable broth.
- Add a can of diced tomatoes for a touch of acidity and color.
Perfect Partners
- Garlic bread
- Caesar salad
- Steamed broccoli
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FAQs
Can I make this soup ahead of time?
Yes, you can prepare it a day in advance. Just reheat gently before serving.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I freeze this soup?
Yes, it freezes well. Just let it cool completely before transferring it to freezer-safe containers.
What can I substitute for ricotta cheese?
You can use cottage cheese or cream cheese for a different texture.
Is this soup kid-friendly?
Absolutely! The creamy texture and familiar flavors make it a hit with kids.
Conclusion
This Creamy White Chicken Lasagna Soup is a delightful twist on traditional lasagna. It’s comforting, easy to make, and sure to become a family favorite. So grab your soup crocks and dig in!
Creamy White Chicken Lasagna Soup
Equipment
- Large Pot
Ingredients
Ingredients
- 1 tablespoon olive oil for sautéing
- 1 large yellow onion, diced adds sweetness and depth
- 3 cloves garlic, minced for aromatic flavor
- 1 lb cooked chicken breast, shredded use rotisserie chicken for convenience
- 4 cups chicken broth low-sodium is best
- 1 cup heavy cream for creaminess
- 8 oz lasagna noodles, broken into pieces can substitute with gluten-free pasta
- 1 teaspoon Italian seasoning for herby goodness
- 1 cup spinach, chopped fresh or frozen works
- 1 cup ricotta cheese for that classic lasagna taste
- 1 cup mozzarella cheese, shredded for topping
- 1/2 cup grated Parmesan cheese for extra flavor
Instructions
- Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it turns translucent, about 5 minutes.
- Next, stir in the minced garlic and cook for an additional minute. You want the garlic to become fragrant but not browned.
- Add the shredded chicken to the pot, followed by the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Pour in the heavy cream and stir well, keeping it simmering for another 5 minutes.
- Toss in the broken lasagna noodles and Italian seasoning. Cook until the noodles are tender, about 10 minutes.
- Add the chopped spinach, ricotta cheese, and half of the mozzarella and Parmesan cheeses. Stir until everything is combined.
- Once everything is heated through, taste and adjust the seasoning if needed. Serve hot, garnished with the remaining cheeses.