Creamy White Chicken Lasagna Soup
This easy creamy soup delivers big lasagna flavor without the hassle. It's packed with tender chicken, melty cheese, and hearty vegetables, making it a comforting weeknight meal.
Ingredients
Aromatics
- 2 tablespoons Olive oil or butter For sautéing and building flavor.
- 1 medium Yellow onion, diced Aromatic sweetness for the base.
- 2 stalks Celery, diced Adds subtle depth and body.
- 2 small Carrots, diced Classic soup comfort and a touch of sweetness.
- 4–6 cloves Garlic, minced The backbone of the flavor.
Seasonings
- 2 teaspoons Italian seasoning The herb blend that says 'lasagna' without trying too hard.
- 1/2 teaspoon Crushed red pepper flakes Optional for gentle heat.
- 1 leaf Bay leaf Earthy aroma during simmering.
Soup Base
- 6 cups Low-sodium chicken broth Flavorful base without oversalting.
- 1.5 cups Milk or half-and-half Choose half-and-half for extra richness.
- 1/2 cup Heavy cream The indulgent touch.
Main Ingredients
- 3 cups Shredded cooked chicken Rotisserie or leftover roast chicken keeps it easy.
- 8–10 sheets Lasagna noodles, broken into pieces Classic shape and texture; no-boil works too.
- 3–4 cups Fresh spinach, roughly chopped Greens to balance the richness.
- 1 cup Ricotta cheese Creamy dollops that mimic lasagna layers.
- 1.5 cups Shredded mozzarella Melty, stretchy goodness.
- 1/2 cup Grated Parmesan Salty umami kick.
Optional Ingredients
- 2 tablespoons Cornstarch For thickening if needed.
- 2 tablespoons Water To make the cornstarch slurry.
- 1 teaspoon Lemon zest For brightness.
- 1 tablespoon Lemon juice For added flavor.
- 2 tablespoons Fresh parsley or basil, chopped For a fresh finish.
- Kosher salt and black pepper Season to taste.
Instructions
Preparation
- In a large heavy pot, heat olive oil or butter over medium heat.
- Add onion, celery, and carrots with a pinch of salt. Cook 6–8 minutes until softened and lightly golden.
- Stir in garlic, Italian seasoning, and red pepper flakes. Cook 1 minute until fragrant.
Simmering and Cooking
- Pour in chicken broth and add the bay leaf. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Add broken lasagna noodles. Simmer for 10–12 minutes, stirring occasionally until al dente.
- Stir in milk or half-and-half and heavy cream. Keep the heat low to avoid curdling.
- Taste and season with salt and pepper.
- If thicker soup is desired, whisk cornstarch and water, then stir into the soup. Simmer 2–3 minutes.
Final Steps
- Stir in shredded chicken and spinach. Cook 2–3 minutes until spinach wilts and chicken is warmed through.
- Remove from heat and stir in Parmesan and half the mozzarella until melted.
- Swirl in lemon zest and juice.
- Ladle into bowls, top with a spoonful of ricotta and the remaining mozzarella. Garnish with parsley or basil.
- Add extra pepper and a drizzle of olive oil if desired.
Notes
Store in airtight containers for up to 4 days. For best results, freeze without noodles and without the ricotta topping. Reheat gently over medium-low heat, adding broth or milk as needed.