Description
Creamy 20-minute white chicken lasagna soup with tender chicken, broken lasagna noodles, and a silky Parmesan-mozzarella white sauce.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
3 cloves garlic, minced
6 cups chicken broth (low sodium)
1 teaspoon dried Italian seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, freshly ground
8 ounces lasagna noodles, broken into bite-sized pieces
2 cups cooked chicken, shredded or diced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Pinch of nutmeg
Fresh parsley, chopped (for garnish)
Extra grated Parmesan cheese (for garnish)
Red pepper flakes (optional)
Ricotta cheese, for serving
Instructions
1. If not using pre-cooked chicken, cook chicken breasts and shred or dice; set aside.
2. Heat olive oil in a large pot or Dutch oven over medium heat.
3. Sauté onion, carrots, and celery for 5–7 minutes until softened.
4. Add garlic and cook 1 minute until fragrant.
5. Stir in chicken broth, Italian seasoning, salt, and pepper; bring to a gentle boil, then reduce to a simmer.
6. Add broken lasagna noodles and cook 8–10 minutes until al dente.
7. Meanwhile, make the white sauce: melt butter in a saucepan over medium heat.
8. Whisk in flour and cook 1–2 minutes to form a smooth roux.
9. Gradually whisk in milk; cook, stirring, until thickened.
10. Stir in Parmesan, mozzarella, and a pinch of nutmeg until melted and smooth.
11. Add cooked chicken to the soup pot.
12. Gently pour the white sauce into the soup, stirring to combine.
13. Simmer 5 minutes to meld flavors; adjust seasoning to taste.
14. Ladle into bowls and garnish with parsley, extra Parmesan, red pepper flakes, and a dollop of ricotta.
Notes
Rotisserie chicken is a great time-saver.
No-boil lasagna noodles work; monitor cook time closely.
For thicker soup, simmer longer or add a cornstarch slurry.
For thinner soup, add more broth or milk.
Add red pepper flakes or hot sauce for a spicy kick.
Vegetarian option: omit chicken; add mushrooms or spinach and use vegetable broth.
Dairy-free option: use dairy-free butter and milk; substitute cheeses with dairy-free alternatives or nutritional yeast.
Noodles absorb liquid as the soup sits; add extra broth when reheating.
Refrigerate leftovers 3–4 days; for freezing, omit noodles and add fresh when reheating.
Serve with crusty bread and a green salad.
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: white chicken lasagna soup, 20-minute meal, creamy soup, weeknight dinner, rotisserie chicken, lasagna noodles