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Creamy White Chicken Lasagna Soup: Easy One Pot Comfort Food

A close-up of creamy white chicken lasagna soup topped with shredded chicken, melted cheese, and spinach.
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Make this creamy white chicken lasagna soup for a cozy, satisfying meal. It captures the cheesy, rich flavor of baked lasagna in an easy one-pot soup ready fast for weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 (15 ounce) can white beans, rinsed and drained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into small pieces
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese (for topping or stirring in)
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken and set it aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Add the broken lasagna noodles and the rinsed white beans to the simmering broth. Cook according to the noodle package directions, usually about 8 to 10 minutes, stirring occasionally to prevent sticking.
  6. Return the cooked chicken to the pot. Reduce the heat to low.
  7. Stir in the heavy cream and milk until fully combined. Heat through gently; do not boil after adding dairy.
  8. Stir in the mozzarella cheese and Parmesan cheese until the soup is creamy and the cheese melts.
  9. Stir in the fresh spinach until it wilts into the soup.
  10. Serve immediately. Top each bowl with a dollop of ricotta cheese and extra Parmesan, if desired.

Notes

  • For a quicker cooking time, use pre-cooked rotisserie chicken instead of raw chicken breasts. Add the shredded chicken when you add the broth.
  • If you prefer a thicker soup, reserve 1/4 cup of the broth and mix it with 1 tablespoon of cornstarch before stirring it into the simmering soup base.
  • Garnish with fresh parsley or a drizzle of good quality olive oil for extra flavor.

Nutrition

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