Go Back

White Chicken Lasagna Soup

A comforting and aromatic soup that combines the flavors of classic lasagna with tender chicken, creamy broth, and fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 430
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, cooked and shredded Use day-old roasted or poached chicken for better flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 tsp Italian seasoning
  • 8 oz lasagna noodles, broken into pieces Break into bite-sized pieces for better spoonfuls.
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese Grate your own for a fresher taste.
  • 1/2 cup heavy cream Can substitute with half-and-half for a lighter option.
  • to taste Salt and pepper Adjust seasoning based on cheese and tomato saltiness.
  • Fresh basil, for garnish Torn basil enhances the presentation and flavor.

Method
 

Preparation
  1. In a large pot, sauté onion and garlic until softened.
  2. Add chicken broth, diced tomatoes, Italian seasoning, and shredded chicken. Bring to a boil.
  3. Add broken lasagna noodles and simmer until noodles are cooked through.
  4. Stir in mozzarella and Parmesan cheese until melted.
  5. Stir in heavy cream and season with salt and pepper.
  6. Serve hot, garnished with fresh basil.

Notes

Cool the soup to room temperature within an hour, then store in airtight containers. Keeps in fridge for 3–4 days or freeze for up to 2 months. Reheat on low and add broth/cream if thickened.