CREAMY CHICKEN LASAGNA SOUP

Imagine twirling your fork through a bowl of pure comfort – cheesy, creamy, and packed with all the delicious flavors of lasagna, but in soup form! We’re talking about Creamy White Chicken Lasagna Soup | Cozy & Comforting, your new go-to recipe for chilly evenings or anytime you need a hug in a bowl. Forget slaving over layers of pasta; this recipe brings you all the lasagna goodness with a fraction of the effort. Get ready to impress your family (and yourself!) with this unbelievably easy and flavorful soup!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create this bowl of comforting deliciousness. Don’t worry if you need to make a few substitutions; we’ll talk about those later!

For the Soup Base:

• 2 tablespoons olive oil: For sautéing our veggies.
• 1 medium onion, chopped: The aromatic foundation.
• 2 carrots, peeled and chopped: Adds sweetness and texture.
• 2 celery stalks, chopped: More aromatic goodness.
• 2 cloves garlic, minced: Because garlic makes everything better!
• 6 cups chicken broth: Low sodium is best so you can control the salt.
• 1 (14.5 ounce) can diced tomatoes, undrained: Adds a touch of acidity.
• 1 teaspoon dried oregano: A classic Italian herb.
• 1/2 teaspoon dried basil: Complements the oregano perfectly.
• Salt and pepper to taste: Seasoning is key!

For the Chicken and Pasta:

• 1.5 pounds cooked chicken, shredded: Rotisserie chicken is a lifesaver!
• 8 ounces lasagna noodles, broken into bite-sized pieces: Adds that lasagna essence.

For the Creamy White Sauce:

• 4 tablespoons butter: For richness and flavor.
• 1/4 cup all-purpose flour: To thicken our sauce.
• 4 cups milk: Whole milk provides the creamiest results.
• 1/2 cup heavy cream: For extra indulgence.
• 1 cup ricotta cheese: Adds creamy texture and flavor.
• 1/2 cup grated Parmesan cheese: Salty and cheesy goodness.
• 1/4 cup grated mozzarella cheese: For melty, cheesy perfection.
• Pinch of nutmeg: A secret ingredient for warmth and complexity.

For Garnish (Optional but Recommended!):

• Fresh parsley, chopped: Adds a pop of color and freshness.
• Extra Parmesan cheese: Because you can never have too much cheese!
• Red pepper flakes: For a little kick.

Step-by-Step to a Bowl of Comfort

Alright, let’s get cooking! This recipe is easier than you think, and I’ll guide you through every step.

Getting Started:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!

Building the Soup Base:

3. Pour in the chicken broth and diced tomatoes (undrained). Stir in the dried oregano and basil. Season with salt and pepper to taste.
4. Bring the soup to a simmer and add the shredded chicken and broken lasagna noodles. Cook until the noodles are tender, about 8-10 minutes.

Making the Creamy White Sauce:

5. While the soup is simmering, prepare the white sauce. In a separate saucepan, melt the butter over medium heat.
6. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is important to prevent lumps!
7. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
8. Remove from heat and stir in the heavy cream, ricotta cheese, Parmesan cheese, mozzarella cheese, and nutmeg. Season with salt and pepper to taste.

Bringing It All Together:

9. Pour the creamy white sauce into the pot with the soup. Stir until everything is well combined and heated through.
10. Taste and adjust seasonings as needed. You might want to add more salt, pepper, or even a little extra Parmesan.

Serving and Enjoying:

11. Ladle the soup into bowls and garnish with fresh parsley, extra Parmesan cheese, and red pepper flakes (if desired).
12. Serve immediately and enjoy! This soup is even better the next day as the flavors meld together.

Why This Chicken Lasagna Soup is Pure Magic

Okay, so you might be wondering why this soup is so darn good. It’s all about the perfect balance of flavors and textures! The savory chicken, the tangy tomatoes, the creamy white sauce, and the chewy lasagna noodles create a symphony in your mouth. Plus, it’s incredibly comforting and satisfying – perfect for a chilly evening or a busy weeknight.

Tips and Tricks for Soup Perfection

Even though this recipe is super easy, here are a few tips and tricks to ensure your soup is absolutely amazing:

• Don’t Overcook the Noodles: Nobody likes mushy noodles! Keep an eye on them and cook them just until they’re tender.
• Use Good Quality Chicken Broth: The broth is the foundation of your soup, so choose a good quality one for the best flavor.
• Shred Your Own Chicken: While rotisserie chicken is convenient, shredding your own cooked chicken will give you the best flavor and texture.
• Don’t Skip the Nutmeg: This small addition adds a subtle warmth and complexity to the white sauce that you won’t want to miss.
• Customize Your Cheese: Feel free to experiment with different cheeses in the white sauce. Provolone, Asiago, or even a little bit of Gruyere would be delicious!

Making It Your Own: Variations and Substitutions

This recipe is a great starting point, but feel free to get creative and make it your own! Here are a few ideas:

• Add Veggies: Feel free to add other vegetables like spinach, mushrooms, or zucchini to the soup.
• Spice It Up: Add a pinch of red pepper flakes to the soup base for a little heat.
• Use Different Pasta: If you don’t have lasagna noodles, you can use other pasta shapes like penne, rotini, or even ditalini.
• Make It Vegetarian: Omit the chicken and use vegetable broth for a vegetarian version. Add some white beans or chickpeas for protein.
• Add Some Heat: Looking for a spicy kick? Some red pepper flakes added to the base will do the trick.

Storing and Reheating Your Soup

Leftovers are your friend! This soup tastes even better the next day as the flavors meld together. Store the soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up on the stovetop or in the microwave until heated through. You may need to add a little extra broth or milk if the soup has thickened too much.

Craving More Comfort Food?

If you’re a fan of creamy, comforting soups, you’ll definitely want to check out some of my other favorites! For another lasagna inspired delight, you should try LASAGNA SOUP. If you’re in the mood for something with a garlic kick, the GARLIC CHICKEN GNOCCHI SOUP is an absolute dream. Or, for a taste of fall in a bowl, give the BUTTERNUT CHICKEN SOUP a try. You won’t regret it! And for even more cheesy lasagna goodness, consider this LASAGNA SOUP in the crockpot! For a soup so delicious it might lead to wedding bells, consider MARRY ME CHICKEN SOUP. Lastly, you can’t go wrong with a classic, so try this CREAMY CHICKEN SOUP.

Ready to Dig In?

I hope you’re as excited about this Creamy White Chicken Lasagna Soup as I am! It’s the perfect recipe for a cozy night in, a potluck with friends, or anytime you need a little bit of comfort in your life. So grab your ingredients, put on some music, and let’s get cooking! You’re going to love this soup!

Creamy Chicken Lasagna Soup

Amelia Chen-Morrison

Enjoy the comforting flavors of lasagna in a creamy, easy-to-make soup! This recipe combines shredded chicken, lasagna noodles, and a rich white sauce for a satisfying and flavorful meal. Perfect for a chilly evening or a quick weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Wooden spoon or spatula
• saucepan
• Whisk
• Ladle
• Bowls for serving

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper to taste
• 1.5 pounds cooked chicken, shredded
• 8 ounces lasagna noodles, broken into bite-sized pieces
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups milk
• ½ cup heavy cream
• 1 cup ricotta cheese
• ½ cup grated Parmesan cheese
• ¼ cup grated mozzarella cheese
• Pinch of nutmeg
• Fresh parsley, chopped, for garnish
• Extra Parmesan cheese, for garnish
• Red pepper flakes, for garnish optional

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn it!
• Pour in the chicken broth and diced tomatoes (undrained). Stir in the dried oregano and basil. Season with salt and pepper to taste.
• Bring the soup to a simmer and add the shredded chicken and broken lasagna noodles. Cook until the noodles are tender, about 8-10 minutes.
• While the soup is simmering, prepare the white sauce. In a separate saucepan, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is important to prevent lumps!
• Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
• Remove from heat and stir in the heavy cream, ricotta cheese, Parmesan cheese, mozzarella cheese, and nutmeg. Season with salt and pepper to taste.
• Pour the creamy white sauce into the pot with the soup. Stir until everything is well combined and heated through.
• Taste and adjust seasonings as needed. You might want to add more salt, pepper, or even a little extra Parmesan.
• Ladle the soup into bowls and garnish with fresh parsley, extra Parmesan cheese, and red pepper flakes (if desired).
• Serve immediately and enjoy!

Notes

Don’t overcook the noodles – cook them until just tender. Use a good quality chicken broth for the best flavor. For a richer flavor, use whole milk in the white sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. You may need to add a little extra broth or milk if the soup has thickened too much. For a spicier soup, add a pinch of red pepper flakes to the soup base. To customize the cheese in the white sauce consider using provolone, asiago, or gruyere. You can also add other veggies like spinach, mushrooms, or zucchini to the soup.