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One-Pot Creamy White Chicken Lasagna Soup

A close-up of a hearty bowl of white chicken lasagna soup with chunks of chicken, spinach, and pasta in a creamy sauce.
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Make this hearty, creamy white chicken lasagna soup in one pot. It captures all the comforting flavors of classic white lasagna with tender chicken and noodles, ready fast for an easy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes with green chilies, undrained
  • 1 (10 ounce) can cream of chicken soup
  • 1 cup whole milk or half-and-half
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 4 ounces cream cheese, cubed
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/2 cup shredded mozzarella cheese, plus more for topping

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes with green chilies. Bring the mixture to a boil.
  4. Stir in the cream of chicken soup and milk or half-and-half. Reduce the heat to medium-low.
  5. Add the broken lasagna noodles to the simmering broth. Cook according to the noodle package directions, stirring often to prevent sticking, until the noodles are tender, about 10 to 12 minutes.
  6. Reduce the heat to low. Stir in the cubed cream cheese until it melts completely and the soup becomes creamy.
  7. Stir in the fresh spinach until it wilts. Mix in the 1/2 cup Parmesan cheese and 1/2 cup mozzarella cheese until fully incorporated and melted.
  8. Serve the soup hot. Top each bowl with extra mozzarella and Parmesan cheese.

Notes

  • You can use pre-cooked rotisserie chicken to save 10 minutes of cooking time at the start. Shred the meat and add it when you add the broth.
  • For a richer flavor, substitute half of the chicken broth with dry white wine and let it cook down for 2 minutes before adding the remaining broth.
  • If the soup thickens too much upon standing, stir in a splash of extra milk or broth to reach your preferred consistency.

Nutrition

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