Imagine a bowl of creamy, aromatic White Chicken Lasagna Soup, with steam curling up and carrying the scent of garlic and herbs.
This comforting dish is surprisingly easy to make, offering a cozy, indulgent experience that’s perfect for any day of the week.
As the ingredients meld together, the transformation into a hearty, flavorful soup is pure magic.
Let’s bring this delightful dish to life and savor every spoonful.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 measuring spoon set
- 1 whisk
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces lasagna noodles, broken into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking White Chicken Lasagna Soup, follow this timeline:
Preparation and Cooking Timeline:
- Reading and Preparation (5 minutes):
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary ingredients and equipment listed in the recipe.
- Prep Work (10 minutes):
- Dice the medium onion.
- Mince the garlic cloves.
- Cube the boneless, skinless chicken breasts.
- Break the lasagna noodles into pieces.
- Measure out the chicken broth, heavy cream, and other ingredients.
- Cooking (30 minutes):
- 0-5 minutes: Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent.
- 5-6 minutes: Stir in minced garlic and sauté until fragrant.
- 6-12 minutes: Add cubed chicken breasts to the pot and cook until no longer pink.
- 12-15 minutes: Pour in chicken broth and heavy cream, then bring to a gentle boil.
- 15-25 minutes: Add broken lasagna noodles, dried basil, dried oregano, salt, and pepper. Reduce heat and simmer until noodles are tender.
- 25-28 minutes: Stir in baby spinach and cook until wilted.
- 28-30 minutes: Remove from heat and mix in ricotta cheese, Parmesan cheese, and mozzarella cheese.
- Resting Time (5 minutes):
- Allow the soup to rest for 5 minutes to let the flavors meld.
- Serving and Garnishing (2-3 minutes):
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onions and cook until translucent, about 5 minutes.
Stir in minced garlic and sauté for 1 minute until fragrant.
Add cubed chicken breasts to the pot and cook until no longer pink.
Pour in chicken broth and heavy cream, then bring to a gentle boil.
Add broken lasagna noodles, dried basil, dried oregano, salt, and pepper.
Reduce heat and simmer for 10-12 minutes until noodles are tender.
Stir in baby spinach and cook until wilted.
Remove from heat and mix in ricotta cheese, Parmesan cheese, and mozzarella cheese.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread for dipping and soaking up the creamy soup.
- Caesar Salad: Pair with a classic Caesar salad to add a crisp crunch and complement the rich flavors.
- Garlic Breadsticks: Offer garlic breadsticks for a flavorful and satisfying accompaniment.
- Roasted Vegetables: Add a side of roasted vegetables to introduce more texture and nutrition to the meal.
- Sparkling Water: Serve with sparkling water or a light white wine to cleanse the palate between bites.
Storage
Store leftover White Chicken Lasagna Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a splash of broth if needed.
Freezing
To freeze White Chicken Lasagna Soup, cool it completely and transfer it to airtight containers.
Leave space for expansion.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat White Chicken Lasagna Soup, gently warm on the stove over low heat.
Stir occasionally.
Alternatively, microwave individual portions, covered, in 1-minute intervals.
Stir between each to guarantee even heating.
Final Thoughts
White Chicken Lasagna Soup is a delightful twist on a classic Italian dish.
It combines the comforting flavors of lasagna with the warmth of a hearty soup.
This dish is perfect for a cozy family dinner or a gathering with friends.
The creamy broth, tender chicken, and melty cheeses create a delicious and satisfying meal.
Adjust the seasoning to your liking and feel free to experiment with additional herbs or spices.
With its simple ingredients and straightforward preparation, this soup is sure to become a staple in your recipe collection.
Enjoy the comforting taste of lasagna in a whole new way with White Chicken Lasagna Soup.
Frequently Asked Questions
Can I Substitute Chicken Breasts With Turkey or Tofu?
You can substitute 1 pound chicken breasts with equivalent turkey or tofu. Make certain turkey is cubed and cooked thoroughly. For tofu, press to remove moisture and cube. Adjust seasoning for flavor balance to maintain recipe integrity.
Is There a Dairy-Free Option for This Soup?
You can substitute the heavy cream with coconut milk and replace ricotta, Parmesan, and mozzarella cheeses with dairy-free alternatives. Make sure you choose unsweetened, plain versions for best flavor. Adjust seasoning to taste after incorporating substitutes.
How Can I Make This Soup Gluten-Free?
Substitute lasagna noodles with gluten-free pasta. Confirm chicken broth is gluten-free certified. Maintain precise ingredient measurements. Utilize proper culinary techniques, like simmering and sautéing, to enhance flavors. Always verify ingredient labels to prevent gluten cross-contamination.
What Vegetable Alternatives Can I Use Instead of Spinach?
You’ve got options for spinach substitutes: try 2 cups of kale, cut into thin ribbons, or 2 cups of Swiss chard, chopped. Sauté until tender. Adjust cooking time slightly, ensuring any added greens maintain their vibrant color.
Can I Make This Soup in a Slow Cooker?
Yes, you can use a slow cooker. Sauté onions, garlic, and chicken first. Add all ingredients except cheeses. Cook on low for 6-7 hours or high for 3-4 hours. Stir in cheeses before serving.
White Chicken Lasagna Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 measuring spoon set
- 1 Whisk
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 3 clove garlic minced
- 1 pound boneless, skinless chicken breasts cubed
- 4 cup chicken broth
- 1 cup heavy cream
- 8 ounce lasagna noodles broken into pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cup baby spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and cook until translucent, about 5 minutes.
- Stir in minced garlic and sauté for 1 minute until fragrant.
- Add cubed chicken breasts to the pot and cook until no longer pink.
- Pour in chicken broth and heavy cream, then bring to a gentle boil.
- Add broken lasagna noodles, dried basil, dried oregano, salt, and pepper.
- Reduce heat and simmer for 10-12 minutes until noodles are tender.
- Stir in baby spinach and cook until wilted.
- Remove from heat and mix in ricotta cheese, Parmesan cheese, and mozzarella cheese.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Notes
