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Creamy White Chicken Lasagna Soup

Creamy White Chicken Lasagna Soup is a cozy twist on the classic lasagna, bringing together tender chicken, creamy broth, and hints of Italian herbs in a single bowl.
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Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound chicken breast diced
  • Salt and pepper to taste
  • 1 medium onion chopped
  • 2 garlic cloves minced
  • 1 large carrot diced
  • 2 celery stalks diced
  • 5 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 8 lasagna noodles broken into bite-sized pieces (or 2 cups of any short pasta)
  • 1/2 cup heavy cream
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or parsley chopped (for garnish)

Equipment

  • Large Soup Pot or Dutch Oven – for cooking the soup and allowing enough room for noodles to cook evenly.
  • Wooden Spoon or Ladle – to stir and serve the soup.
  • Whisk – for stirring in the cheese to achieve a smooth texture.
  • Knife and Cutting Board – For chopping vegetables.
  • Measuring Cups and Spoons – for accurate measurements.

Method
 

  1. Cook the Chicken: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until no longer pink. Remove the chicken from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add a bit more olive oil if needed. Add the chopped onion, carrot, and celery, cooking until they’re softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
  3. Add Broth and Seasoning: Pour in the chicken broth and add the Italian seasoning. Return the cooked chicken to the pot and bring to a gentle simmer.
  4. Cook the Pasta: Add the broken lasagna noodles (or pasta of choice) to the pot and cook for 10-12 minutes, or until al dente. Stir occasionally to prevent the pasta from sticking.
  5. Add Cream and Cheeses: Reduce the heat to low and slowly stir in the heavy cream. Then, add the ricotta, mozzarella, and Parmesan, whisking until the cheeses are fully melted and the soup is creamy.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot and enjoy!