Description
This creamy white chicken lasagna soup combines all the comforting flavors of traditional lasagna in a warm, hearty soup. Tender diced chicken, softened vegetables, and broken lasagna noodles simmered in a savory broth enriched with Italian seasoning and a trio of creamy cheeses create a delicious and satisfying meal ideal for any day.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- Salt and pepper, to taste
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 5 cups chicken broth
- 1 teaspoon Italian seasoning
- 8 lasagna noodles, broken into bite-sized pieces (or 2 cups of any short pasta)
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the Chicken: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove the chicken from the pot and set it aside.
- Sauté Vegetables: In the same pot, add a little more olive oil if necessary. Add the chopped onion, diced carrot, and diced celery. Cook the vegetables for about 5 minutes until they have softened. Add the minced garlic and cook for another minute until fragrant.
- Add Broth and Seasoning: Pour in the chicken broth, then add the Italian seasoning. Return the cooked chicken back into the pot. Bring the mixture to a gentle simmer over medium heat.
- Cook the Pasta: Add the broken lasagna noodles or the short pasta of your choice to the simmering soup. Cook the pasta for 10-12 minutes or until it reaches al dente, stirring occasionally to ensure the pasta doesn’t stick together.
- Add Cream and Cheeses: Lower the heat to low. Slowly stir in the heavy cream. Then add the ricotta cheese, shredded mozzarella, and grated Parmesan. Whisk continuously until the cheeses melt completely and the soup becomes creamy and smooth.
- Serve and Garnish: Ladle the creamy white chicken lasagna soup into bowls. Garnish with freshly chopped basil or parsley. Serve the soup hot and enjoy its comforting flavors.
Notes
- For a vegetarian version, substitute chicken with mushrooms or tofu and use vegetable broth.
- Broken lasagna noodles can be replaced with any short pasta such as penne, rotini, or shells.
- Be sure to stir occasionally while cooking pasta to prevent it from sticking to the bottom of the pot.
- The soup can be refrigerated for up to 3 days and reheated on the stove or microwave.
- Adjust seasoning with additional salt, pepper, or Italian seasoning as desired before serving.
