WHITE LASAGNA SOUP
This White Lasagna Soup is creamy, comforting, and packed with tender chicken, pasta, and cheesy goodness. Perfect for cozy dinners any night of the week.
Ingredients
For Soup:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes optional
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz uncooked lasagna noodles broken into pieces
- ½ cup parmesan cheese grated
- 1 teaspoon Italian seasoning
- 1 cup mozzarella cheese shredded, for topping
Instructions
Cook Chicken:
- Heat olive oil in a large pot over medium heat. Add chicken and cook until no longer pink, about 5–6 minutes per side. Remove and shred.
Sauté Aromatics:
- In the same pot, sauté garlic and red pepper flakes for 1 minute until fragrant.
Prepare Soup Base:
- Add chicken broth, heavy cream, Italian seasoning, salt, and pepper. Bring to a simmer.
Cook Pasta:
- Add broken lasagna noodles and shredded chicken. Cook until noodles are tender, about 10–12 minutes.
Serve:
- Stir in parmesan cheese. Ladle into bowls and top with shredded mozzarella and chopped parsley. Serve hot.
Notes
- Make Ahead: Chicken can be cooked ahead of time and shredded before adding to soup.
- Variations: Add spinach or mushrooms for extra vegetables.
- Serving Suggestion: Serve with garlic bread or a side salad.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop.