Irresistible White Chicken Lasagna Soup is a comforting bowl packed with tender shredded chicken, creamy ricotta, gooey mozzarella, and a flavorful broth that combines all the best parts of a classic lasagna in a warm, easy-to-eat soup form. It’s like your favorite Italian dinner, but quicker to make and perfect for chilly days.
I love making this soup when I want something cozy without spending hours in the kitchen. The way the creamy cheese blends with the tender chicken and hints of garlic and herbs always feels like a big comforting hug in a bowl. Plus, it’s simple enough to throw together on a weeknight but impressive enough to share with friends and family.
My favorite way to serve this soup is with a piece of crusty bread on the side to soak up every last drop. It’s great for a quick lunch or a relaxed dinner, and leftovers taste even better the next day. Whenever I make this, I end up craving it again soon after—it’s just so satisfying and full of flavor without being heavy.
Key Ingredients & Substitutions
Chicken breasts: These give tender, lean protein. If you prefer, shredded rotisserie chicken works well to save time. For a lighter option, chicken thighs add more flavor but slightly more fat.
Cheese ravioli or small lasagna noodles: I like using ravioli for a shortcut with built-in cheesy pockets. If you can’t find them, broken lasagna noodles or even small pasta shapes like penne work great.
Ricotta, mozzarella & Parmesan cheeses: These three cheeses build the creamy, cheesy base that makes this soup feel like lasagna. For dairy-free options, try vegan ricotta and mozzarella alternatives, though the flavor will be different.
Chicken broth: Choose low-sodium broth so you can control the salt. If needed, vegetable broth can be used too, making this soup friendly for some dietary preferences.
Herbs: Dried basil and oregano add classic Italian flavor. Fresh basil or parsley tossed in at the end keeps the soup bright and fresh-tasting.
How Do You Keep the Chicken Tender and Shred Easily?
The key to tender chicken is gentle simmering. Cook the chicken breasts slowly in the broth—not boiling rapidly—to avoid drying them out.
- Keep the heat low to medium-simmer once the broth boils.
- Check the chicken at about 20 minutes; it should reach an internal temperature of 165°F (75°C).
- Let it cool slightly before shredding; warm chicken shreds more easily than hot.
- Use two forks to pull the meat apart gently for nice, chunky shreds.
By following these steps, your chicken will be juicy and tender, blending perfectly with the creamy soup base.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup all in one place.
- Wooden spoon – great for stirring the soup without scratching the pot.
- Chef’s knife – makes chopping onions, garlic, and herbs quick and easy.
- Cutting board – provides a safe surface for all your chopping tasks.
- Two forks – handy for shredding the cooked chicken neatly.
- Measuring cups and spoons – to get your broth, spices, and cheese just right.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a heartier, spiced twist that adds a bit of kick.
- Add fresh spinach or kale near the end for a pop of color and extra nutrients.
- Mix in sun-dried tomatoes to introduce a sweet and tangy burst to the creamy soup.
- Use a blend of Italian cheeses like provolone or fontina with mozzarella for richer flavor.
Irresistible White Chicken Lasagna Soup
Ingredients You’ll Need:
For The Soup Base:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth (preferably low sodium)
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
For The Pasta & Cheese Layers:
- 8 ounces cheese ravioli or small lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup heavy cream or half-and-half
For Garnish:
- ¼ cup fresh basil or parsley, chopped
- Fresh thyme sprigs (optional)
Time Needed
This recipe takes about 10 minutes to prep and roughly 30 minutes to cook. That means in just around 40 minutes, you can have a bowl of creamy, comforting white chicken lasagna soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
2. Cook the Chicken in Broth:
Add the chicken breasts to the pot along with the chicken broth, water, dried basil, oregano, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat and simmer gently for about 20 minutes, or until chicken is fully cooked.
3. Prepare the Pasta and Chicken:
Remove the chicken breasts and let them cool slightly. While the pasta (ravioli or small lasagna noodles) cooks in the simmering broth according to package instructions (usually 4-5 minutes), shred the chicken into bite-sized pieces using two forks.
4. Make The Creamy Cheese Broth:
Lower the heat and stir in ricotta, mozzarella, Parmesan, and heavy cream. Mix until the cheeses melt completely and the broth becomes creamy and smooth.
5. Combine and Serve:
Return the shredded chicken to the pot, stir to mix evenly, and adjust seasoning with salt and pepper if needed. Serve the soup hot, garnished with fresh chopped basil or parsley and a sprig of fresh thyme on top for a lovely touch.
Enjoy your comforting, cheesy white chicken lasagna soup with crusty bread for a hearty, satisfying meal everyone will love!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure to fully thaw the chicken breasts before cooking. Thaw them overnight in the fridge or use the cold water method (sealed in a bag, submerged in cold water, changing the water every 30 minutes).
Can I Substitute the Cheese Ravioli?
Absolutely! If cheese ravioli isn’t available, small lasagna noodles (broken into bite-sized pieces) work well. You can also use other stuffed pastas or small pasta shapes like penne or rotini.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. If the soup thickens too much, add a splash of broth or water when reheating.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup fully, then let it cool before refrigerating. It actually tastes great the next day once the flavors meld. Just reheat on medium-low heat, stirring often to keep the cheese creamy and smooth.