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Delicious White Chicken Lasagna Soup

Creamy white chicken lasagna soup with basil pesto swirl.
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This delicious white chicken lasagna soup is a deconstructed, spoonable version of the baked pasta dish you love. Loaded with tender chicken, broken lasagna noodles, and a luxuriously creamy broth, it delivers all the satisfaction of a labor-intensive dinner with a fraction of the effort and cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 6 cups chicken broth
  • 1 (15-ounce) can crushed tomatoes
  • 8 lasagna noodles, broken into bite-sized pieces
  • 1 cup whole milk
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and dried Italian seasoning and cook for one more minute until fragrant.
  2. Cook the Chicken: Add the cubed chicken to the pot. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink on the outside, about 5-6 minutes. You don't need to cook it all the way through yet.
  3. Build the Broth: Pour in the chicken broth and crushed tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
  4. Cook the Noodles: Add the broken lasagna noodles to the simmering broth. Cook according to the package directions, stirring occasionally to prevent sticking, until the noodles are al dente.
  5. Create the Creamy Base: Reduce the heat to low. Stir in the whole milk and the cubed cream cheese. Keep stirring until the cream cheese has completely melted into the soup, creating a smooth, creamy base.
  6. Add the Cheese: Turn off the heat. Stir in the shredded mozzarella and grated Parmesan cheese until the cheese is melted and the soup is luxuriously creamy. Taste and adjust seasoning with more salt and pepper if needed.

Notes

Pro Tip: For the creamiest texture, make sure your soup is not boiling when you add the cheeses. High heat can cause the dairy to separate, making the soup grainy. The pasta will continue to absorb liquid as the soup sits, so you may need to add a splash of broth or milk when reheating leftovers.

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