Delicious White Chicken Lasagna Soup (Print-Friendly Format)
Creamy chicken lasagna soup offers rich flavors, tender pasta, melted cheeses, and aromatic herbs in every spoonful.
# Ingredients You’ll Need:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
1 teaspoon dried oregano
05 -
1 teaspoon dried basil
06 -
0.5 teaspoon red pepper flakes (optional)
07 -
4 cups low-sodium chicken broth
08 -
2 cups cooked chicken, shredded
09 -
8 ounces lasagna noodles, broken into pieces
10 -
1 cup heavy cream
11 -
1 cup ricotta cheese
12 -
1 cup shredded mozzarella cheese
13 -
0.5 cup grated Parmesan cheese
14 -
Salt, to taste
15 -
Black pepper, to taste
→ Garnish
16 -
Fresh parsley or basil, chopped
17 -
Extra cheese (optional)
# How to Make It:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes for 1 minute until fragrant.
02 -
Pour in chicken broth and add shredded cooked chicken. Bring to a gentle boil.
03 -
Add broken lasagna noodles to the pot and simmer for 10 to 12 minutes, or until pasta is al dente.
04 -
Reduce heat to low. Gradually mix in heavy cream, ricotta cheese, shredded mozzarella, and grated Parmesan cheese. Stir until the soup becomes smooth and creamy.
05 -
Adjust with salt and black pepper to taste. Ladle soup into bowls and garnish with fresh parsley or basil and extra cheese if desired.
# Extra Tips:
01 -
For a vegetarian adaptation, substitute chicken with spinach or mushrooms.
02 -
To freeze, store soup without noodles and add fresh pasta upon reheating for best texture.