One Pot White Chicken Lasagna Soup
This One Pot White Chicken Lasagna Soup is everything you love about lasagna but in a simple, cozy soup form. Think tender chicken, creamy Parmesan, and a rich, savory broth, all with those delicious lasagna noodles—no layering, no baking, just pure comfort in one pot. It’s the kind of soup that fills you up and warms you from the inside out, perfect for busy weeknights when you need something hearty without the fuss. And hey, it makes great leftovers too, if it lasts that long! Trust me, you’ll be coming back for seconds.
12 Servings
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
To make this One Pot White Chicken Lasagna Soup gluten-free, it’s an easy swap! Just use gluten-free lasagna noodles (most grocery stores carry them now) and double-check that your chicken broth is also gluten-free. Some brands sneak gluten into their broths, so it’s always good to check the label. Everything else in the recipe is naturally gluten-free, so with these simple adjustments, you can enjoy all the creamy, cozy goodness without any gluten worries!