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Creamy One-Pot White Chicken Lasagna Soup Ready in 45 Minutes

Close-up of a bowl filled with rich white chicken lasagna soup, featuring shredded chicken, tortellini, spinach, and grated cheese.
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This recipe brings all the comforting flavors of classic lasagna into a rich, creamy soup. It is an easy, one-pot meal perfect for cozy evenings and weeknight dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces lasagna noodles, broken into small pieces
  • 6 cups chicken broth
  • 1 (15 ounce) can white beans, rinsed and drained
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cubed
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 1/4 cup ricotta cheese, for topping (optional)

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, about 5 to 7 minutes. You do not need to cook them through.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Add the broken lasagna noodles, white beans, spinach, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, or until the lasagna noodles are tender. Stir occasionally to prevent sticking.
  5. Reduce the heat to low. Stir in the cubed cream cheese until it melts completely into the broth, creating a creamy base.
  6. Stir in the heavy cream, Parmesan cheese, and mozzarella cheese until the cheese is melted and the soup is smooth and creamy. Taste and adjust seasoning if needed.
  7. Serve immediately. Top each bowl with a dollop of ricotta cheese (if using), extra Parmesan, and mozzarella cheese.

Notes

  • For an extra layer of flavor, add 1/4 cup of sun-dried tomatoes (drained if packed in oil) along with the spinach.
  • If you prefer shredded chicken instead of chunks, cook the chicken breasts whole in the broth until done, remove, shred, and return to the pot before adding the cream cheese.
  • This soup thickens as it cools. If reheating, you may need to add a splash of extra broth or milk to restore the desired consistency.

Nutrition

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

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