Delicious White Chicken Lasagna Soup
A comforting and creamy soup version of traditional lasagna, filled with tender chicken and rich cheeses, perfect for chilly evenings.
Ingrédients
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 spice
Soup Ingredients
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Extra cheese (optional) For serving
Instructions
Preparation
- Start by gathering all your ingredients.
- Dice your onion, mince the garlic, and shred the chicken if it isn’t pre-cooked.
Cooking
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, oregano, basil, and optional red pepper flakes. Cook for another minute.
- Pour in chicken broth.
- Add shredded chicken and bring to a gentle boil.
- Add broken lasagna noodles and lower heat to simmer for 10-12 minutes until noodles are al dente.
- Reduce heat to low, slowly mix in heavy cream.
- Stir in ricotta, mozzarella, and Parmesan cheese until well combined.
- Season with salt and pepper to taste.
- Ladle soup into bowls, garnish with fresh herbs and extra cheese, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. When reheating, add broth if needed to loosen the soup.