White Lasagna Soup

$- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 pound rotisserie chicken, shredded - 4 cups chicken broth - 1 cup heavy cream - 1 cup ricotta cheese - 2 cups fresh spinach, chopped - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper, to taste - 8 ounces lasagna noodles, broken into pieces - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - Fresh herbs like parsley or thyme can brighten the dish. - A pinch of red pepper flakes adds a nice kick. - You might enjoy diced tomatoes for some acidity. - You can use turkey instead of chicken for a different taste. - Cream cheese works well in place of ricotta if needed. - Vegetable broth can replace chicken broth for a vegetarian option. - Gluten-free pasta can be used for those with dietary needs. This ingredient list gives you the building blocks for a warm and tasty white lasagna soup. Each component adds flavor and texture, making every bowl a delight. Don't be afraid to mix and match based on what you have at home! First, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 pound rotisserie chicken, shredded - 4 cups chicken broth - 1 cup heavy cream - 1 cup ricotta cheese - 2 cups fresh spinach, chopped - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper, to taste - 8 ounces lasagna noodles, broken into pieces - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese Next, chop your onion and mince the garlic. This helps build flavor. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it turns soft and clear. Then, stir in the minced garlic. Cook it for just one more minute. Now it’s time to add the shredded rotisserie chicken. Mix it well with the onion and garlic. Pour in the chicken broth and bring the mix to a gentle boil. Once it boils, stir in the heavy cream and ricotta cheese. Make sure everything is mixed nicely. Then add the chopped spinach, dried basil, dried oregano, salt, and pepper. Stir to combine. Carefully add the broken lasagna noodles to the pot. Stir them from time to time to keep them from sticking together. Cook for about 10-12 minutes until the noodles are tender. After the noodles are cooked, reduce the heat to low. Stir in the shredded mozzarella and grated Parmesan cheese until they melt and make the soup creamy. Now, taste the soup and adjust the seasoning if needed. Serve it hot, and if you like, sprinkle a bit more Parmesan on top. Enjoy this comforting bowl of white lasagna soup! To make your White Lasagna Soup extra creamy, use full-fat cream. This helps create a rich, smooth texture. Stir in the heavy cream slowly to blend it well. Adding more ricotta cheese also boosts the creaminess. If you want even more flavor, try adding a splash of cream cheese. This small change makes a big difference. One common mistake is cooking the noodles too long. Overcooked noodles turn mushy and lose their charm. Always check the noodles a minute or two before the time is up. Another mistake is not seasoning enough. Taste your soup as you cook and adjust salt and pepper. Lastly, don’t skip the cheese at the end. Cheese adds flavor and helps thicken the soup. Serve your White Lasagna Soup hot and fresh. It pairs well with crusty bread or a simple salad. For an extra touch, sprinkle more Parmesan cheese on top. You can also add fresh herbs like basil or parsley for color. A glass of crisp white wine complements the soup nicely. Enjoying this meal with loved ones makes it even better. {{image_2}} To make a vegetarian version, swap the chicken for mushrooms or zucchini. You can use the same base. Start with the olive oil, onion, and garlic. Then, add your veggies in place of the chicken. Use vegetable broth instead of chicken broth. This keeps the soup rich and creamy. The spinach and ricotta cheese will still add great flavor. You can also add more cheese for extra creaminess. If you're watching carbs, there are simple swaps you can make. Instead of lasagna noodles, use zucchini noodles or shirataki noodles. These options keep the soup light and healthy. You can also skip the heavy cream. Use unsweetened almond milk instead. The soup will still be tasty and comforting. For a spicy kick, add some red pepper flakes or diced jalapeños. You can also stir in some diced tomatoes for a fresh taste. These ingredients will boost the flavor a lot. If you want more depth, add smoked paprika or cayenne pepper. This spicy twist makes the soup exciting and unique. To store your White Lasagna Soup, let it cool first. Use an airtight container to keep it fresh. Make sure to cover it tightly. You can store the soup in the fridge for up to three days. Always label the container with the date. This way, you know when to eat it. If you want to freeze the soup, use a freezer-safe container. Leave some room at the top for expansion. The soup can last up to three months in the freezer. To defrost, move it to the fridge for a day before you want to eat it. This keeps the flavor and texture great. To reheat, pour the soup into a pot. Heat it on low to medium heat. Stir often to prevent sticking. You can also use the microwave. Just heat in short bursts, stirring in between. If the soup is too thick, add a bit of chicken broth or water. Taste and adjust the seasoning if needed. You can use cooked chicken breast instead of rotisserie chicken. You can also try shredded turkey or even canned chicken. For a vegetarian option, use mushrooms or chickpeas. These options keep the soup tasty and filling. Yes, you can make this soup ahead of time. Cook it fully and let it cool. Store it in an airtight container in the fridge for up to three days. Reheat on the stove over low heat when you're ready to eat. To thicken the soup, add a bit more ricotta cheese or cream. You can also mix in a cornstarch slurry. Just combine one tablespoon of cornstarch with two tablespoons of water. Stir this mix into the soup and let it simmer. Yes, you can use no-boil lasagna noodles. Break them into pieces and add them directly to the soup. They will soften while cooking in the broth. Just be sure to add a bit more liquid to keep the soup creamy. Some great toppings include extra Parmesan cheese or fresh basil. You can also add a dollop of ricotta cheese for creaminess. A sprinkle of red pepper flakes gives a nice kick too. Feel free to get creative with your toppings! This blog post covered all you need to make White Lasagna Soup. We explored ingredients, cooking steps, and fun variations. You learned how to store leftovers and avoid common mistakes. Remember, cooking is about experimenting. Feel free to mix flavors and adjust ingredients to fit your taste. Enjoy your creamy, savory soup and share it with others!$

Cozy up with a bowl of Cheesy Chicken White Lasagna Soup that's perfect for any day! This hearty recipe combines tender chicken, creamy cheeses, and fresh spinach with comforting lasagna noodles for a delightful twist on a classic. Ready in just 30 minutes, it's an easy weeknight meal your family will love. Click to discover how to make this delicious soup and warm your heart! #CheesyChickenSoup #ComfortFood #EasyRecipes #LasagnaLovers

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 pound rotisserie chicken, shredded

4 cups chicken broth

1 cup heavy cream

1 cup ricotta cheese

2 cups fresh spinach, chopped

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper, to taste

8 ounces lasagna noodles, broken into pieces

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the shredded rotisserie chicken to the pot and mix well with the onion and garlic.

Pour in the chicken broth and bring the mixture to a gentle boil.

Stir in the heavy cream and ricotta cheese until well combined.

Add the chopped spinach, dried basil, dried oregano, salt, and pepper. Stir to incorporate.

Carefully add the broken lasagna noodles to the pot, stirring occasionally to prevent sticking. Cook for about 10-12 minutes or until the noodles are tender.

Once the noodles are cooked, reduce the heat to low. Stir in the shredded mozzarella and grated Parmesan cheeses until melted and creamy.

Taste and adjust the seasoning if needed.

Serve hot, garnished with additional Parmesan cheese if desired.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6