Description
This White Chicken Lasagna Soup combines the comforting flavors of traditional lasagna in a creamy, hearty soup form. Featuring tender shredded chicken, tender lasagna noodles, savory tomatoes, and a cheesy blend of mozzarella and Parmesan, finished with a touch of heavy cream and fresh basil garnish. Ready in 40 minutes, this soup is a perfect cozy meal that’s easy to make and serves 6.
Ingredients
Chicken and Broth
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 4 cups chicken broth
Vegetables and Seasoning
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 can diced tomatoes (approximately 14.5 oz)
- Salt and pepper to taste
Noodles and Cheese
- 8 oz lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
Garnish
- Fresh basil, for garnish
Instructions
- Sauté Onion and Garlic: In a large pot, heat a little oil over medium heat and sauté the chopped onion and minced garlic until they are softened and fragrant, about 3-5 minutes.
- Add Broth, Tomatoes, Seasoning, and Chicken: Pour in the chicken broth and add the canned diced tomatoes along with their juices. Stir in the Italian seasoning and the cooked, shredded chicken. Bring the mixture to a boil.
- Cook Lasagna Noodles: Add the broken lasagna noodles to the boiling soup. Reduce the heat and allow the soup to simmer until the noodles are tender and cooked through, about 10-12 minutes, stirring occasionally to prevent sticking.
- Add Cheeses: Stir in the shredded mozzarella and grated Parmesan cheese into the soup until they fully melt and incorporate, creating a creamy consistency.
- Finish with Cream and Seasoning: Pour in the heavy cream and gently stir. Taste the soup and season with salt and pepper as needed.
- Serve with Basil Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves before serving to add a bright, fresh flavor.
Notes
- Using cooked shredded chicken saves time; you can use rotisserie chicken or poach your own beforehand.
- Break the lasagna noodles into small pieces to make them easier to eat in soup form.
- For a lighter version, substitute half-and-half or milk for heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove to prevent the cheese from separating.
