This White Chicken Lasagna Soup is a warm hug in a bowl! Made with tender chicken, creamy sauce, and lasagna noodles, it brings all the comfort of lasagna without the fuss.
When it’s chilly outside, this soup is my go-to. It’s simple to whip up, and I love pairing it with crunchy bread. Trust me, you’ll want seconds for sure! 🍲😊
Key Ingredients & Substitutions
Olive Oil: Olive oil adds a lovely flavor to the sautéed onion and garlic. If you’re looking for a neutral taste, canola or avocado oil works well too!
Chicken: Shredded rotisserie chicken is a great time-saver. If you don’t have chicken breast, any leftover cooked chicken works just fine. You can even use turkey if you’re in the mood!
Cheeses: Ricotta gives that creamy texture, while Parmesan adds nuttiness. If you need a dairy-free version, try cashew cream or a dairy-free ricotta alternative.
Lasagna Noodles: Regular lasagna noodles are perfect, but feel free to use gluten-free noodles or even broken up pasta like fettuccine if that’s what you have on hand.
Spinach: Fresh spinach adds great color and nutrition. Kale can be a sturdy substitute, or you can use frozen spinach—just be sure to thaw and drain it well first.
How Do You Get the Perfect Creamy Texture in This Soup?
The key to making this soup creamy without it curdling is controlling the temperature while adding dairy ingredients. Always add your dairy to the pot at a lower heat after removing it from direct heat. Here’s how:
- Cook the noodles until al dente first, as they will continue cooking afterward.
- Gradually stir in the milk or half and half, allowing it to warm slightly before mixing in the ricotta and Parmesan.
- Keep the soup on low heat after adding dairy to prevent it from boiling.
This technique ensures a smooth and lush soup without any graininess. Enjoy your cooking!
How to Make White Chicken Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups cooked chicken breast, shredded or cubed
- 4 cups chicken broth
- 3 cups whole milk or half and half
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 6-8 lasagna noodles, broken into bite-size pieces
- 2 cups fresh spinach, roughly chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh thyme or basil leaves for garnish
- Optional: dollop of sour cream or extra ricotta for serving
How Much Time Will You Need?
This delicious soup will take around 30 minutes to prepare and cook. You’ll spend about 10 minutes getting everything ready, and then around 20 minutes cooking on the stove. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 3-4 minutes. This step adds a nice flavor base to your soup.
2. Add Garlic:
Next, add the minced garlic to the pot and cook for another 30 seconds. Garlic adds wonderful aroma and flavor, so be careful not to burn it!
3. Create the Broth:
Pour in the chicken broth and bring the mixture to a gentle simmer. This will be the liquid that makes your soup delicious and comforting.
4. Cook the Noodles:
Add the broken lasagna noodles to the pot and let them cook until they are al dente—about 7-9 minutes. Remember to stir occasionally so that the noodles don’t stick together!
5. Make it Creamy:
Stir in the cooked chicken pieces, milk (or half and half), ricotta cheese, and Parmesan cheese. Gently mix to ensure the cheeses melt and the soup becomes nice and creamy.
6. Add Greens and Seasonings:
Now, add the chopped spinach, dried oregano, and dried basil. Allow the soup to simmer for another 5 minutes, just until the spinach wilts. This not only adds color but also enhances the nutritional value of the dish.
7. Season and Serve:
Taste your soup and season it with salt and freshly ground black pepper as needed. Once it’s seasoned to perfection, ladle the soup into bowls.
8. Garnish:
Garnish each bowl with fresh thyme or basil leaves for an extra touch. You can also add a dollop of sour cream or a bit more ricotta on top if you like.
9. Enjoy:
Serve your hearty soup hot, alongside some crusty bread or garlic bread for dipping. Enjoy the comforting flavors that remind you of lasagna in a delightful soup form!
This creamy, comforting soup captures all the flavors of traditional white chicken lasagna in a simple and delicious bowl. Happy cooking!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, ensure it’s completely thawed before adding it to the soup. You can thaw it overnight in the fridge or quickly in a sealed bag in cold water. Just make sure to shred or cube it before mixing it in!
Can I Substitute the Milk or Half and Half?
Sure! If you prefer a lighter option, you can use low-fat milk or even unsweetened almond milk for a dairy-free version. For a richer taste, consider using heavy cream. Just note that the texture may change slightly.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. The noodles will continue to soak up broth, so when reheating, you might want to add a splash of broth or water to loosen it up again.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead but consider adding the noodles right before serving. If you add them too early, they can become overly soft. You can make the broth and add the chicken and seasonings, then simply cook the noodles when it’s time to eat!