Treat your family to warm bowls of comfort with this Easy One Pot White Chicken Lasagna Soup. This creamy twist on classic lasagna comes together in a single pot to minimize cleanup while delivering the same cozy flavors we crave.
Packed with tender chicken, white beans, and broken lasagna noodles swimming in a velvety Parmesan broth, this crowd-pleasing soup proves weeknight dinners can be both simple and spectacular.
Why You’ll Love This White Chicken Lasagna Soup
This recipe combines everything wonderful about traditional Italian flavors with the ease of a one-pot wonder. You get melty cheeses, perfectly cooked noodles, and nutrient-packed vegetables without spending hours in the kitchen.
The preparation simplifies the classic layered lasagna technique by deconstructing those flavorful components into a spoonable masterpiece worthy of any occasion.
Time-Saving Convenience
Since everything cooks in one Dutch oven or large pot, you won’t face a mountain of dishes afterwards. Additionally, you’ll appreciate how quickly this dish transitions from stovetop to table.
While similar to lasagna casseroles in flavor, this soup version requires significantly less hands-on time and cooks much faster. The result lets you serve substantial homemade comfort food on busy nights.
Crowd-Pleasing Flavors
Children and adults alike will adore the familiar pasta elements combined with the soothing warmth of homemade chicken soup. The creamy broth enriched with Parmesan creates a luxurious feel without demanding complicated techniques, while vegetables like spinach and carrots add vital nutrients. What’s more, customizable garnishes allow everyone to personalize their bowls with preferred cheeses.
Recipe
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Easy One Pot White Chicken Lasagna Soup
- Total Time: 1 hr
- Yield: 8 servings 1x
Description
Creamy one-pot wonder with chicken, lasagna noodles, and white beans in a Parmesan broth
Ingredients
- 1 pound boneless skinless chicken breasts, chopped
- 3 tablespoons olive oil, divided
- 3 tablespoons butter
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 1 green bell pepper, chopped
- 4–6 cloves garlic, minced
- 1/3 cup flour (40 g)
- 9–11 cups low sodium chicken broth, divided
- 3 tablespoons cornstarch
- 15 oz can canneli beans, rinsed and drained (425 g)
- 1 tablespoon vegetable bouillon
- 1 tsp each dried parsley, dried basil
- 1/2 tsp each dried oregano, dried thyme, salt, pepper
- 2 bay leaves
- dash-1/4 teaspoon red pepper flakes (optional)
- 10 uncooked lasagna noodles, broken into 1–2 inch pieces
- 2–3 cups half and half (473–710 ml)
- 1/2 cup heavy cream (optional) (118 ml)
- 10 oz chopped frozen baby spinach, thawed (283 g)
- 1 cup freshly grated Parmesan cheese (100 g)
- shredded mozzarella cheese
- freshly grated Parmesan cheese
- ricotta cheese
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
- Melt butter with remaining olive oil in the pot. Add onions and carrots while cooking and stirring for 3 minutes.
- Add bell pepper and garlic, cooking for 1 minute while stirring constantly.
- Sprinkle flour over mixture and cook while stirring constantly for 3 minutes.
- Turn heat to low while gradually stirring in 8 cups chicken broth.
- Whisk cornstarch with 1 cup additional chicken broth and add to the soup.
- Stir in chicken, beans, vegetable bouillon and all herbs and spices. Add broken lasagna noodles.
- Bring soup to a boil then reduce to a simmer until noodles become tender, stirring occasionally (20-30 minutes).
- Turn heat to low and discard bay leaves.
- Stir in half and half, optional heavy cream, and spinach while warming through.
- Stir in Parmesan cheese until melted. Adjust consistency with extra broth if needed.
- Garnish individual servings with desired cheeses.
Notes
- Break lasagna noodles into uneven pieces for interesting texture variation
- Squeeze excess liquid from thawed spinach before adding to the soup
- Store soup without dairy additions when freezing for best results
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients and Substitutions
This versatile recipe accommodates various dietary preferences while maintaining its comforting essence. Below you’ll find perfect swaps if you’re missing an ingredient or want to alter flavor profiles.
Base Components
- Chicken: Replace boneless skinless chicken breasts with thighs for richer flavor. For vegetarian versions, use chickpeas or white beans.
- Broth: Low-sodium chicken broth controls salt content. Vegetable or mushroom broth work equally well.
- Lasagna noodles: Any wide pasta like mafaldine or pappardelle works when broken into pieces. Use gluten-free noodles if required.
Creaminess Enhancers
- Half and half: Substitute evaporated milk for lighter options or coconut milk for dairy-free versions.
- Heavy cream: Optional for extra richness, or omit entirely.
- Cheeses: Parmesan adds umami depth, while mozzarella creates stretchy goodness. Ricotta dollops provide creamy touches.
How to Make White Chicken Lasagna Soup
This straightforward process delivers restaurant-quality soup with minimal effort. Follow these key steps for guaranteed success.
Step 1: Brown the Chicken
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add chopped chicken breasts and cook for 4-5 minutes until mostly cooked through. Transfer the chicken to a clean plate using a slotted spoon.
Step 2: Sauté Vegetables
Melt butter with the remaining olive oil in the same pot. Add chopped onions and sliced carrots, stirring for 3 minutes until softened. Incorporate chopped green bell pepper and minced garlic, cooking an additional minute until fragrant.
Step 3: Create the Roux
Sprinkle flour over the vegetable mixture, stirring constantly for 3 minutes to create a thick paste. This roux will later thicken your soup naturally without requiring heavy creams alone.
Step 4: Build the Soup Base
Gradually pour in 8 cups of chicken broth while stirring to dissolve any flour clumps. Whisk cornstarch with 1 additional cup of broth before adding it to the pot for enhanced thickness. Return chicken to the pot along with rinsed cannellini beans, vegetable bouillon, and all listed herbs and spices.
Step 5: Simmer Noodles
Add broken lasagna noodles to the pot and bring everything to a boil. Reduce heat to a gentle simmer, stirring occasionally to prevent noodles from sticking. Cook uncovered for 20-30 minutes until pasta reaches al dente texture.
Step 6: Final Creamy Additions
Remove bay leaves, then stir in half and half, optional heavy cream, and thawed chopped spinach. Warm through without boiling. Stir in 1 cup Parmesan cheese until completely melted. Adjust broth or half and half if you deem the soup too thick. Season with salt and pepper to taste.
Step 7: Garnish Generously
Ladle steaming soup into bowls and top with shredded mozzarella, extra Parmesan, or dollops of creamy ricotta. For contrasting texture, sprinkle toasted breadcrumbs on top right before serving.
Pro Tips for Success
- Break noodles unevenly: Varying sizes of lasagna pieces create interesting textural contrasts in every spoonful.
- Thaw spinach first: Squeeze excess moisture from thawed frozen spinach to prevent watering down your soup.
- Gradual broth additions: Adding broth slowly after making the roux prevents lumps and ensures smooth consistency.
Flavor Variations
Tailor this white chicken lasagna soup to fit your preferences or pantry contents with these simple twists.
Meat Lovers’ Version
Cook Italian sausage along with chicken for extra protein. Simply brown sausage crumbles before cooking chicken and proceed with the recipe as written.
Veggie Boost
Add sliced zucchini, mushrooms, or kale along with bell peppers and carrots for additional vegetable nutrition. Saute them during Step 2 for maximum flavor infusion.
Cajun Twist
Increase red pepper flakes and stir in Cajun seasoning blend to taste when adding herbs. Top with pepper jack cheese for spicy kicks that balance the creamy broth.
Serving Suggestions
Complete your meal with complementary sides that enhance the comforting feel of this soup. Crusty bread or garlic knots make perfect partners for dipping into the creamy broth. Simple mixed green salads dressed with balsamic vinaigrette or Caesar dressing provide refreshing contrasts to the rich soup. For another comforting chicken favorite, try this creamy white chicken chili that delivers similar coziness in every bite.
Storage and Freezing Instructions
Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop while stirring occasionally, adding splashes of broth if needed. To freeze, prepare the soup without dairy products, then store for up to 3 months. Thaw overnight in the fridge, reheat thoroughly, and stir in half and half before serving. Note that pasta may become softer after freezing.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
FAQs About White Chicken Lasagna Soup
Can I use dry herbs instead of fresh ones?
Absolutely, dried herbs work wonderfully here. Remember that dried herbs have more concentrated flavors than fresh ones, so use the suggested amounts unless substituting fresh instead.
What type of lasagna noodles work best?
Regular oven-ready or boil-style lasagna noodles both break easily and cook through properly. Avoid thick specialty noodles or those with elaborate ridges since they require longer cooking times.
This soup seems too thick. What can I do?
Stir in additional broth or half and half until achieving your desired consistency. Bear in mind the soup naturally thickens as it cools, so you may prefer serving it slightly thinner.
Final Thoughts
This white chicken lasagna soup bridges the gap between high-effort casseroles and quick weeknight meals without sacrificing delightful flavors. Its simple one-pot preparation, customizable components, and gratifying textures ensure it earns regular appearances on family menus throughout all seasons. Moreover, generous leftovers provide easy lunches that taste even better after flavors meld overnight.
