Can you freeze White Lasagna Soup?

Freezing cream-based soups is tricky because the dairy often separates and becomes grainy upon thawing. You can freeze chicken lasagna soup if you omit the pasta and dairy, adding them fresh when you reheat. If you must freeze a fully assembled batch, use heavy cream instead of half-and-half and expect a slightly textured finish after reheating on the stove.

How do you store leftover Lasagna Chicken Soup?

Let the soup cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to three days. The pasta will absorb some of the broth as it sits, so you will likely need to stir in a splash of chicken broth or water when reheating it on the stove over medium-low heat.

What are the ingredients for white lasagna soup?

The core ingredients include boneless chicken breasts, chicken broth, broken lasagna noodles, fresh or frozen spinach, sun-dried tomatoes, Italian seasonings, half-and-half, cornstarch, mozzarella cheese, and Parmesan cheese. Aromatics like butter, onion, and garlic provide the base flavor for the rich broth.

Which broth is best for lasagna soup?

A high-quality, low-sodium chicken broth is the best choice for lasagna soup with chicken. It provides a neutral, savory base that lets the Italian seasoning and Parmesan shine. If you use regular broth, taste the soup before adding any extra salt, as the cheese will also contribute a significant amount of sodium to the final dish.

Can I make this soup in a slow cooker?

Yes, you can adapt White Chicken Lasagna Soup for a slow cooker. Add the chicken, aromatics, seasonings, and broth to the crock and cook on low for four hours. Shred the chicken, then stir in the noodles and cook on high for another thirty minutes. Stir in the dairy and cheese at the very end until melted.

Cozy White Chicken Lasagna Soup Recipe in 48 Min

Name: White Chicken Lasagna Soup: The Cozy One-Pot Dinner You Need
Prep time: 10 min
Cook time: 38 min
Total time: 48 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 lb chicken breasts (boneless, skinless); Salt and black pepper to taste; 1 tbsp butter; 1 medium yellow onion (diced); 3 cloves garlic (minced); 1 tsp Italian seasoning; 6 cups chicken broth (low sodium); 1 cup sun-dried tomatoes (julienned, in oil); 8 oz lasagna noodles (broken into 2-inch pieces); 2 cups fresh spinach (chopped); 1 tbsp cornstarch; 2 tbsp cold water; 1 cup half-and-half; 1/2 cup mozzarella cheese (shredded); 1/2 cup Parmesan cheese (finely grated)

Description

White Chicken Lasagna Soup combines tender shredded chicken, broken lasagna noodles, and spinach in a creamy parmesan broth. This comforting one-pot dinner captures the flavors of classic baked lasagna in a fraction of the time.

Ingredients

Scale

For the soup base:

1 tbsp olive oil

1 lb chicken breasts (boneless, skinless)

Salt and black pepper to taste

1 tbsp butter

1 medium yellow onion (diced)

3 cloves garlic (minced)

1 tsp Italian seasoning

6 cups chicken broth (low sodium)

1 cup sun-dried tomatoes (julienned, in oil)

8 oz lasagna noodles (broken into 2-inch pieces)

2 cups fresh spinach (chopped)

For the creamy finish:

1 tbsp cornstarch

2 tbsp cold water

1 cup half-and-half

1/2 cup mozzarella cheese (shredded)

1/2 cup Parmesan cheese (finely grated)

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Instructions

1. Season the chicken breasts with salt and pepper. Heat the olive oil in a large pot over medium-high heat and sear the chicken until golden brown on both sides. Remove the chicken and set it aside on a plate.

2. Reduce the heat to medium and melt the butter in the pot. Add the diced onion and cook until translucent and sweet, about 4 minutes. Stir in the minced garlic and Italian seasoning, cooking until the garlic sizzles and turns fragrant.

3. Pour in the chicken broth and use a wooden spoon to scrape the browned bits off the bottom of the pot. Return the chicken to the broth, bring to a simmer, cover, and cook until the chicken is tender and shreds easily with a fork.

4. Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the simmering broth.

5. Add the broken lasagna noodles and sun-dried tomatoes to the pot. Simmer until the pasta is al dente, about 10 minutes, stirring occasionally so the noodles do not stick together.

6. Stir the chopped spinach into the pot and let it wilt into the hot broth for about 1 minute.

7. Whisk the cornstarch and cold water together in a small bowl to create a slurry. Pour this slurry into the simmering soup and stir well to combine.

8. Pour in the half-and-half and stir continuously until the broth turns a creamy ivory color and thickens slightly, about 2 minutes.

9. Turn off the heat completely. Sprinkle the mozzarella and Parmesan cheeses into the pot a handful at a time, stirring gently until the cheese melts into smooth, silky ribbons. Taste the broth and add more salt if needed before serving.

Notes

Store this soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove over medium-low heat and add a splash of chicken broth to loosen the noodles.

You can substitute the chicken breasts with boneless skinless chicken thighs or use pre-shredded rotisserie chicken to save time.

For a lighter version, replace the half-and-half with whole milk and reduce the cheese by half.

If you prefer a stronger flavor, stir in a tablespoon of basil pesto just before serving.

Prep Time: 10 min
Cook Time: 38 min
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 385 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 85 mg