One Pot White Chicken Lasagna Soup – This One Pot White Chicken Lasagna Soup is the ultimate comfort food with a twist! It combines all the flavors of a classic white chicken lasagna but in a cozy, creamy soup. With tender chicken, lasagna noodles, and a rich broth infused with garlic, Parmesan, and herbs, this hearty soup will warm you up from the inside out. Ready in just about an hour, it’s perfect for feeding a crowd or for leftovers during the week!
The first time I made this soup, I wasn’t quite sure what to expect. A lasagna… in soup form? I had some chicken breasts and lasagna noodles that I enjoyed to use up, so I chose to give it a shot. My husband was skeptical at first, but after just one bowl, he was hooked. Even my child couldn’t get enough! The best part? It’s all made in one pot, so cleanup is a breeze. Now, whenever I need a comforting meal that’s both filling and easy to throw together, this soup is my go-to. It’s become one of those recipes that feels like a cozy hug in a bowl.
What makes this One Pot White Chicken Lasagna Soup truly special?
You’ll love this One Pot White Chicken Lasagna Soup because it’s creamy, rich, and full of flavor, but much easier to make than traditional lasagna. You get the tender chicken, hearty noodles, and flavorful Parmesan cheese all in one bowl, without the fuss of layering or baking. Plus, it’s loaded with veggies like carrots, bell pepper, and spinach, so it’s a speck of comfort food with a healthy twist. And the best part? It’s customizable! You can adjust the creaminess, the spice level, and even swap out the veggies to suit your taste.
What You Need To Make This One Pot White Chicken Lasagna Soup Recipe?
Chicken Breasts: I like using boneless, skinless chicken breasts because they’re lean and cook quickly. You can easily swap in chicken thighs if you want something a little juicier or more flavorful. Either way, chop them up small so they cook evenly and soak up all the soup’s flavor.
Lasagna Noodles: These are what make this soup feel like lasagna without all the layering. Just break them into bite-sized pieces—no need to be exact here. They cook right in the soup, so you don’t need to boil them separately. It’s one less pot to clean, right?
Spinach: I go with frozen baby spinach because it’s easy, and you don’t have to worry about chopping or wilting fresh spinach. Just thaw it, squeeze out the extra water, and toss it in. It adds a nice pop of color and some extra nutrition.
Cannellini Beans: These creamy beans are a great way to add some heartiness to the soup without overpowering the other flavors. They break down just a little bit as they cook, giving the broth a nice texture. If you don’t have cannellini beans, great northern beans work well, too.
Parmesan Cheese: Freshly grated Parmesan is key here! It melts into the soup and gives it that deliciously savory, slightly salty flavor. The pre-grated stuff won’t melt the same, so if you can, take a few extra minutes to grate your own—it’s worth it.
Half and Half & Heavy Cream: The half and half keeps things creamy, but if you want to take it up a notch, adding a little heavy cream makes the soup extra luxurious. If you’re trying to keep it lighter, feel free to stick with just half and half, or even swap it for fat-free evaporated milk!
Steps To Make One Pot White Chicken Lasagna Soup:
Cook the chicken: Start by heating 1 tablespoon of olive oil in a big soup pot or Dutch oven over medium-high heat. Toss in the chopped chicken and cook until it’s almost done—just a few minutes. Once it’s mostly cooked through, take it out and set it aside on a plate for now.
Sauté the veggies: In the same pot (no need to dirty another one!), melt the butter and add the remaining 2 tablespoons of olive oil. Throw in the onions and carrots and cook for about 3 minutes, stirring occasionally. Next, add the bell pepper and garlic, letting them cook for another minute until they start to smell amazing.
Make it creamy: Now, sprinkle in the flour. Stir it constantly for about 3 minutes to get rid of that raw flour taste—it’ll get thick, but that’s okay!
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Add the broth and seasonings: Turn the heat down a bit and slowly stir in 8 cups of chicken broth. In a small bowl, whisk the cornstarch with 1 cup of broth, then pour that into the soup to thicken it up. Add the cooked chicken, cannellini beans, chicken bouillon, all your dried herbs, and those lasagna noodles. Don’t forget the bay leaves and a pinch of red pepper flakes if you like a little heat!
Simmer: Bring the soup to a boil, then turn the heat down and let it simmer for about 20-30 minutes. Stir it every now and then so the noodles don’t stick to the bottom. Once the noodles are tender, you’re ready for the next step!
Finishing touches: Turn the heat to low and fish out those bay leaves (nobody wants to accidentally bite into one!). Stir in the half and half, the optional heavy cream if you want to make it extra rich, and the spinach. Let it warm through, then stir in 1 cup of freshly grated Parmesan until it melts into the soup.
Adjust and serve: If the soup is too thick for your liking, feel free to add a little more broth or half and half to thin it out. Taste and adjust the salt and pepper as needed. Ladle the soup into bowls and top with your favorite cheeses—mozzarella, extra Parmesan, or even a dollop of ricotta.
Tip:
Here’s a little trick to take your One Pot White Chicken Lasagna Soup to the next level: let it sit for about 10-15 minutes after cooking. I know it’s hard to wait when it smells so good, but trust me, this gives the flavors time to blend together even more, and the soup thickens to that perfect lasagna-like texture. If you prefer a thinner soup, just add a little extra broth when you’re reheating it. And don’t be afraid to get creative with the cheese garnish—adding a dollop of ricotta on top right before serving makes the whole thing feel like a real lasagna experience in soup form. Yum!
Frequently Asked Questions:
Can I use pre-cooked chicken instead of raw?
Absolutely! If you’ve got leftover rotisserie chicken or pre-cooked chicken on hand, just shred it and add it to the soup during the simmering step after the veggies have cooked. You’ll save time, and it’s a great way to use up leftovers.
Can I freeze this soup?
Yes! This soup freezes pretty well, though the noodles might get a little softer when reheating. If you plan to freeze it, you could cook the noodles separately and add them when you reheat the soup. Just store it in an airtight container for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat it on the stove.
Can I make this soup lighter?
Definitely! You can skip the heavy cream and use all half-and-half or even fat-free evaporated milk instead. You’ll still get a creamy texture without as much richness. You can also pack in extra veggies—think zucchini, mushrooms, or even some extra spinach—to lighten it up a bit more.
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One Pot White Chicken Lasagna Soup
Ingredients
- 1 lb boneless skinless chicken breasts, chopped
- 3 tbsp olive oil divided
- 3 tbsp butter
- 1 large onion chopped
- 2 carrots peeled and sliced
- 1 green bell pepper chopped
- 4-6 cloves garlic minced
- ⅓ c flour
- 9-11 c low-sodium chicken broth divided
- 3 tbsp cornstarch
- 15 ounces cannellini beans rinsed and drained
- 1 tbsp chicken bouillon
- 1 teaspoon each of dried parsley and dried basil
- ½ teaspoon each of dried oregano dried thyme, salt, and pepper
- 2 bay leaves
- Dash to ¼ teaspoon red pepper flakes optional
- 10 uncooked lasagna noodles broken into 1-2 inch pieces
- 2-3 c half and half or sub with fat-free evaporated milk
- ½ c heavy cream optional
- 10 ounces chopped frozen baby spinach thawed
- 1 c freshly grated Parmesan cheese
Cheese Garnish:
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Ricotta cheese
Instructions
- Go ahead and heat up about a tablespoon of olive oil in a big Dutch oven or soup pot over medium-high heat. Add the chopped chicken and cook until it’s almost done. Once it’s mostly cooked through, take it out and set it aside on a plate.
- In the same pot, melt the butter with the remaining 2 tablespoons of olive oil over medium-high heat. Toss in the onions and carrots, cooking for about 3 minutes while stirring. Then, add the bell pepper and garlic and let them cook for another minute until everything smells amazing. Sprinkle in the flour and stir constantly for about 3 minutes—don’t worry if it starts to look thick!
- Turn the heat down to low, and gradually stir in 8 cups of chicken broth. In a separate bowl, whisk together the cornstarch and 1 more cup of broth, then add that to the pot. Stir in the cooked chicken, beans, chicken bouillon, and all the herbs and spices. Finally, toss in the lasagna noodles.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20-30 minutes, stirring occasionally to keep the noodles from sticking to the bottom of the pot.
- Once the noodles are tender, turn the heat to low, remove the bay leaves, and stir in the half and half, optional heavy cream, and thawed spinach. Let everything warm through. Stir in the Parmesan cheese until it’s fully melted. If the soup is too thick for your taste, feel free to add more half-and-half or broth to thin it out. Just give it a good sprinkle of salt and pepper, adjusting to your taste.
- When serving, garnish with your favorite cheeses—mozzarella, more Parmesan, or a spoonful of ricotta!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
