Can I make this soup ahead of time?

Yes, this White Chicken Lasagna Soup can be made ahead of time and stored in the refrigerator for up to three days. To reheat, simply warm it on the stove over medium heat until heated through.

How can I make it vegetarian?

For a vegetarian version, you can replace the shredded chicken with your favorite plant-based protein, such as chickpeas or lentils, and use vegetable broth instead of chicken broth. Don't forget to include more veggies!

What can I use instead of heavy cream?

If you want a lighter option, you can substitute the heavy cream with half-and-half or a combination of milk and cream. Alternatively, use a non-dairy milk option like almond milk and add more nutritional yeast for creaminess.

Can I freeze the leftover soup?

Yes, this soup freezes wonderfully! Make sure to allow it to cool completely, then store it in airtight containers. You can enjoy it for up to three months. Thaw overnight in the refrigerator before reheating.

How do I know when the lasagna noodles are done?

Check the package instructions for cooking time, but typically the noodles should be al dente, meaning they are cooked through but still firm to the bite. It’s essential not to overcook them as they will continue to soften in the soup.

White Chicken Lasagna Soup: Easy & Delicious Recipe

Ingredients

Units Scale

1 lb cooked chicken, shredded
8 oz lasagna noodles, broken into pieces
4 cups chicken broth
2 cups heavy cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves minced garlic
1 diced onion
2 cups chopped spinach or kale
1 tsp Italian seasoning
Salt and pepper to taste
Olive oil for cooking

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic; sauté until softened and fragrant.
Add the shredded chicken and Italian seasoning to the pot. Stir well for a couple of minutes.
Pour in the chicken broth and bring to a boil. Reduce the heat and stir in the broken lasagna noodles, cooking until al dente.
Lower the heat and incorporate the heavy cream, ricotta, mozzarella, and Parmesan cheeses, stirring until creamy and well combined.
Add chopped spinach or kale, cooking just until wilted. Taste for seasoning and adjust with salt and pepper as necessary. Serve hot with extra cheese if desired.

Notes

Serve in bread bowls for an elevated experience. Pairs well with garlic bread or a crisp garden salad.

Author: Benjamin Scott
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: High Protein

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 5g
Sodium: 700mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg