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Close-up of a creamy bowl of White Chicken Lasagna Soup, showcasing its rich texture and inviting ingredients.

Amazing White Chicken Lasagna Soup

This creamy and comforting White Chicken Lasagna Soup captures the essence of lasagna in a bowl. It features tender chicken, lasagna noodles, and a rich, cheesy sauce, topped with dollops of ricotta for an authentic lasagna experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup all-purpose flour
  • 2 cups cooked, shredded chicken
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1 cup ricotta cheese
  • 1/4 cup chopped fresh parsley
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • whisk
  • Ladle
  • Bowls for serving

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic, oregano, basil, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  4. Sprinkle flour over the onion mixture and cook, stirring constantly, for 1-2 minutes, until the flour is incorporated and slightly golden.
  5. Gradually whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
  6. Reduce heat to low and simmer for 10-15 minutes, or until the soup has thickened slightly.
  7. Stir in heavy cream and Parmesan cheese. Simmer for another 5 minutes, stirring occasionally, until the cheese is melted and the sauce is smooth. Be careful not to boil.
  8. Add shredded chicken and lasagna noodles to the soup. Cook until the noodles are tender, about 8-10 minutes. Check for doneness frequently, as cooking times may vary depending on the noodles.
  9. Remove from heat. Stir in parsley.
  10. Ladle soup into bowls and top with a dollop of ricotta cheese and extra Parmesan cheese.
  11. Season with salt and pepper to taste. Serve immediately.

Notes

For a smoother sauce, ensure the flour is fully incorporated and cooked during the roux stage. Use a high-quality, low-sodium chicken broth for the best flavor. To prevent noodles from becoming mushy, par-cook them slightly before adding them to the soup. Do not boil the cream to prevent curdling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.