White Chicken Lasagna Soup
A creamy and hearty soup that combines the flavors of lasagna with tender chicken, vegetables, and a rich broth, perfect for chilly evenings.
Ingredients
For the Soup Base
- 1 tablespoon olive oil For sautéing
- 1 pound cooked chicken breast, shredded or cubed Can use rotisserie chicken for extra flavor
- 1 onion, diced For flavor base
- 2 cloves garlic, minced For flavor
- 4 cups chicken broth Can use vegetable broth for a lighter taste
- 1 can (15 oz) ricotta cheese For creaminess
- 1 can (14.5 oz) diced tomatoes Adds acidity and flavor
- 1 teaspoon Italian seasoning For herby flavor
- Salt and pepper to taste Adjust according to preference
For the Noodles and Greens
- 8 lasagna noodles, broken into pieces Use broken pieces for better absorption of broth
- 2 cups spinach or kale Can also use Swiss chard or zucchini
For Topping
- 1 cup shredded mozzarella cheese For a rich finish
Instructions
Preparation
- Heat a large pot over medium heat and drizzle in the olive oil.
- Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Stir in the cooked chicken until heated through.
Cooking
- Pour in the chicken broth and diced tomatoes, then sprinkle in the Italian seasoning, salt, and pepper.
- Bring the mixture to a simmer.
- Add broken lasagna noodles and cook according to package instructions until al dente.
- Stir in the ricotta cheese and spinach (or kale), cooking until greens are wilted.
- Ladle the soup into bowls and top each with shredded mozzarella cheese.
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Notes
For best flavor, serve immediately after cooking. Leftovers can be stored for 3-4 days refrigerated or frozen for longer storage, but flavors develop further if allowed to meld overnight.