This Creamy White Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a cozy, creamy soup form. Made with tender shredded chicken, broken lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses, it’s a quick and satisfying meal perfect for warming up on chilly days.
Ingredients
Ingredients
1 tablespoon olive oil
1 pound chicken breast, cooked and shredded
1 medium onion, chopped
2 cloves garlic, minced
1 can (14 oz) chicken broth
1 cup heavy cream
8 lasagna noodles, broken into pieces
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until they soften and release their fragrance.
Add Broth and Cook Noodles: Pour in the chicken broth and bring it to a gentle simmer. Stir in the shredded cooked chicken and broken lasagna noodles. Let it cook for 10-12 minutes until the noodles become tender and absorb some of the flavors.
Create the Creamy Base: Stir in the heavy cream, ricotta cheese, shredded mozzarella, and grated Parmesan. Cook for an additional 3-4 minutes, stirring occasionally, until the cheeses melt and the soup reaches a creamy consistency.
Season and Serve: Finish by seasoning the soup with salt and pepper to taste. Serve hot, garnished if desired for an extra touch.