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Creamy One-Pot White Chicken Lasagna Soup

Close-up of a bowl of creamy white chicken lasagna soup with chunks of chicken, spinach, and noodles.
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Make this hearty, cheesy soup that captures all the comforting flavors of white chicken lasagna without the layering. It is a simple, one-pot meal perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 (15 ounce) can white beans, rinsed and drained (optional, for heartiness)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 8 ounces cream cheese, cut into cubes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1 cup fresh spinach, roughly chopped (optional)
  • 1/4 cup sun-dried tomatoes, chopped (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. You do not need to cook them through completely.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  4. Add the broken lasagna noodles and the rinsed white beans (if using). Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  5. Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, cream cheese cubes, and mozzarella cheese. Stir constantly until the cheeses are fully melted and the broth is smooth and creamy.
  6. Stir in the fresh spinach and sun-dried tomatoes (if using). Cook just until the spinach wilts, about 1 minute. Do not let the soup boil after adding the cream and cheese.
  7. Taste and adjust seasoning if needed. Serve the creamy white chicken lasagna soup immediately, topped with extra Parmesan cheese.

Notes

  • For pre-cooked chicken, use 2 cups of shredded rotisserie chicken. Add it in Step 4 along with the noodles, and reduce the initial cooking time for the chicken.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Whisk this slurry into the simmering broth before adding the cream and cheeses.
  • This soup tastes best when served right away, as the noodles can absorb too much liquid upon standing.

Nutrition

Find it online: https://cookerycommand.com/creamy-white-chicken-lasagna-soup/