White Chicken Lasagna Soup
A comforting, hearty soup that combines the rich flavors of traditional lasagna in a warm bowl.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free noodles)
Ingredients
- 2 cups shredded cooked chicken (use rotisserie for convenience)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 9 lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Sauté the onion in olive oil over medium heat for about 5 minutes, then add garlic and sauté for an additional minute.
- Add the shredded chicken, broth, diced tomatoes, and Italian seasoning to the pot and bring to a simmer.
- Cook the broken lasagna noodles in the pot for about 10-12 minutes, stirring occasionally, until tender.
- Stir in the ricotta cheese and season with salt and pepper, cooking for another 2-3 minutes.
- Top the soup with mozzarella and Parmesan cheese, cover for a few minutes to let the cheese melt.
- Serve in bowls and garnish with fresh basil if desired. Enjoy hot!
Notes
For a dairy-free option, substitute ricotta with dairy-free cream cheese and use vegan cheeses.