If you're craving something cozy yet bursting with familiar Italian flavors, let me introduce you to this delightful White Chicken Lasagna Soup Recipe. It’s like your favorite lasagna, but in a warm, toasty bowl — perfect for cooler evenings or any time you want comforting without fuss. You’ll notice it’s creamy, cheesy, and packed with tender chicken and pasta, making it a real hit for family dinners or casual get-togethers.
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Why You’ll Love This White Chicken Lasagna Soup Recipe
This soup captures the best parts of lasagna without all the layers or oven time, which means you get deep, hearty flavors faster and easier. It fills your kitchen with a wonderful, inviting aroma and promises a rich, cheesy finish that melts in your mouth.
- Texture you want: Tender shredded chicken and silky pasta cooked perfectly in a creamy broth.
- Flavor that pops: Italian seasoning teamed with garlic and cheese for that classic lasagna taste.
- Everyday ingredients: No fancy pantry items needed — all staples you probably have on hand.
- Works for any night: Quick enough for weeknights but cozy enough for weekend gatherings.
Ingredient Spotlight
Let’s talk about the essentials that make this White Chicken Lasagna Soup Recipe shine. Each ingredient plays a role in building that rich, savory profile — but don’t worry if you need to swap a few. Choosing quality items makes a noticeable difference, especially the cheese and chicken.
- Chicken breasts: Go for boneless and skinless for easy shredding and a lean protein boost.
- Lasagna noodles: Breaking them into bite-sized pieces lets them cook evenly in soup, giving you that comforting pasta feel.
- Cheeses (mozzarella & Parmesan): Freshly grated if you can; it melts and blends better, adding creamy richness and that classic bite.
Seasonality & Sourcing
Chicken and dairy are widely available year-round, making this recipe easy whenever the craving strikes. For the freshest flavor, pick up chicken breasts from your local market or butcher. If tomatoes in a can are your go-to, opt for quality brands with minimal additives — they bring the best tang. Fresh basil for garnish shines brightest in late spring through summer, but dried basil works well too if fresh isn't in season. Buying in bulk or on sale helps, especially for staples like broth and pasta.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by chopping your onion finely and mincing the garlic so they release their fragrance quickly. Heat a large pot over medium heat — not too hot, or you risk burning the aromatics before they soften. Add a little oil, then sauté the onion and garlic until they're translucent and smell wonderfully sweet and toasty, which usually takes about 5 minutes. Try not to rush this step; burnt garlic can spoil the whole batch.
Step 2 — Cook & Build Flavor
Now pour in your chicken broth along with diced tomatoes and sprinkle in the Italian seasoning. Toss in the shredded chicken, then bring everything to a gentle boil. Once boiling, add the broken pieces of lasagna noodles. Keep an eye on them—they cook fast and should be tender but not mushy, usually in about 8-10 minutes. If they seem underdone, just give them a few more minutes; overcooked pasta can be saved by adding a bit more broth or cream later.
Step 3 — Finish & Rest
When the noodles are just right, stir in your mozzarella and Parmesan cheeses off the heat so they melt smoothly without clumping. Then swirl in the heavy cream for a velvety texture. Season with salt and pepper to taste. Let the soup rest briefly in the pot; this melds flavors beautifully and lets the creamy texture settle. Serve hot, topped with fresh basil leaves for that burst of herbal brightness.
Troubleshooting White Chicken Lasagna Soup Recipe
If your soup ends up too dry, simply stir in extra chicken broth or a splash more cream to loosen it up. Feeling it’s bland? Don’t be shy to add more salt, pepper, or a pinch more Italian seasoning — flavors often develop as it rests. If your noodles get soggy, consider cooking them separately and adding right before serving next time to keep that perfect bite. Remember, every stove is a bit different, so adjust cooking times accordingly.
Pro Tips
I always recommend using freshly shredded chicken—leftover roasted chicken works wonderfully and saves time. Also, don’t skip that low and slow sauté for the aromatics; it creates a flavor base that carries the whole soup. When adding cheese, off-heat melting prevents grainy texture. And lastly, stir gently to keep noodles intact.
- Heat control: Keep it medium-low to avoid scorching your garlic and onions early on.
- Timing window: Noodles should be watched carefully to avoid overcooking—taste as you go.
- Make-ahead move: Prep shredded chicken and chop veggies ahead to speed up cooking day.
- Avoid this pitfall: Resist boiling the cream; add it off heat for silky results.
Variations & Substitutions
Feel free to swap regular lasagna noodles for whole wheat or gluten-free versions without losing the comforting chew. If dairy is a concern, try coconut cream in place of heavy cream and use vegan cheeses to keep it creamy. You can mix in veggies like spinach or zucchini for color and nutrition, or tweak Italian seasoning to suit your flavor preference — add some red pepper flakes for a kick!
Great Debates
Butter or oil for sautéing? I lean towards olive oil for that subtle fruity note, but a little butter adds richness that’s hard to beat. And when it comes to using canned tomatoes, some swear by fire-roasted for extra smoky depth—but regular diced tomatoes keep it bright and fresh. Both work well, it's a matter of personal taste and what’s in your pantry.
Make-Ahead, Storage & Freezing
This soup keeps beautifully in the fridge for up to 3 days if stored in airtight containers. When reheating, do so gently on the stove or microwave, adding a splash of broth or cream if it seems too thick. It also freezes well—divide into portions, freeze, and thaw overnight in the fridge. Reheat slowly to preserve texture; though pasta might soften slightly, the flavors deepen wonderfully.
Yield & Conversions
This White Chicken Lasagna Soup Recipe makes about 6 servings, perfect for a family meal or leftovers. Want to double it? Just use a larger pot and double all ingredients evenly. Halving is easy too—just keep your proportions balanced. For metric lovers, 1 lb chicken is roughly 450 grams, and 4 cups broth equals about 950 ml, making scaling straightforward.
Serving Ideas & Pairings
Simple garlic bread or a crisp green salad with a light vinaigrette pairs perfectly with this soup, cutting through its richness. A sprinkle of red pepper flakes or extra Parmesan at the table lets everyone customize their bowl. For a heartier meal, steamed veggies or roasted Brussels sprouts bring color and texture contrasts that keep things interesting.
FAQs
Absolutely! Rotisserie chicken is a fantastic shortcut and adds great flavor to this White Chicken Lasagna Soup Recipe.
Yes, substitute heavy cream with coconut cream or a plant-based milk, and use vegan cheeses or nutritional yeast for a cheesy flavor without dairy.
From start to finish, expect about 30-40 minutes, including prep and simmering time for the noodles to get tender.
Definitely. Freeze in portions and thaw in the fridge overnight before gently reheating to maintain the best texture and flavor.
Notes, Tools & Special Equipment
A large, heavy-bottomed pot or Dutch oven works best to avoid hot spots and burning. A sharp knife makes chopping onions and garlic quicker and safer. If you have a kitchen thermometer, ensure chicken is cooked through to 165°F (74°C) before shredding. For shredding chicken easily, using two forks or even a stand mixer with paddle attachment can be a game-changer.
PrintPrintable Recipe 📖
White Chicken Lasagna Soup Recipe
A comforting and creamy White Chicken Lasagna Soup that combines the flavors of classic lasagna in a hearty soup form, featuring tender shredded chicken, lasagna noodles, rich cheeses, and a touch of fresh basil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Soup Base
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon Italian seasoning
Noodles & Cheese
- 8 oz lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup heavy cream
Seasoning & Garnish
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat a little oil over medium heat and sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes.
- Add Liquids and Chicken: Pour in the chicken broth, diced tomatoes with their juices, and add Italian seasoning along with the cooked, shredded chicken. Bring the mixture to a boil.
- Cook Noodles: Add the broken lasagna noodles to the boiling soup and reduce the heat to a simmer. Cook until the noodles are tender, about 12-15 minutes.
- Melt Cheeses: Stir in the shredded mozzarella and grated Parmesan cheeses until fully melted and incorporated into the soup.
- Add Cream and Season: Pour in the heavy cream and stir to combine. Season the soup with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves before serving.
Notes
- Use cooked shredded rotisserie chicken for a quicker preparation.
- To save time, use pre-minced garlic or garlic powder as an alternative.
- Ensure broken lasagna noodles are not too small to avoid them becoming mushy during cooking.
- For a lighter version, substitute heavy cream with half-and-half.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
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