White Chicken Lasagna Soup (Video!)

One Pot White Chicken Lasagna Soup is wonderfully creamy, hearty and comforting but so easy – destined to become a new family favorite!  

This easy White Chicken Lasagna Soup tastes just like white chicken lasagna with cheesy layers of noodles smothered in velvety Italian spiced Parmesan infused sauce without all the layering or dishes! Simply sauté chicken and veggies and dump in all ingredients and simmer away for a pot of velvety, slurpilicoius flavor!


Chicken Lasagna Soup Video

White Chicken Lasagna Soup served with a spoon.

So it happened.  My Easy One Pot Lasagna Soup joined the 1 Million Pinterest Club along with my Cream Cheese Stuffed Banana Bread Coffee  Cake, Chili Lime Chicken Tacos and my Southwest Pepper Jack Salad (2M)!  And I must say it is well deserved because that soup is the BOMB with tons of glowing reviews – definitely a readers favorite.  If you haven’t tried that One Pot Lasagna Soup yet, please make it this winter because it is SO much easier than traditional lasagna and you will be doing yourself and your whole family a big, comforting cheesy pot of a favor.

Today’s One Pot White Chicken Lasagna Soup was definitely inspired by my aforementioned Easy One Pot Lasagna Soup, as I use the same technique but I wanted to created a lusciously creamy soup because who doesn’t love creamy soup?!  From my Chicken Gnocchi Soup to my White Bean Ham Tortellini Soup to my New England Clam Chowder and White Chicken Chili. creamy soups are the most comforting foods on the planet.

White Chicken Lasagna Soup in a white pot.

The inspiration for this White Chicken Lasagna Soup more comes from our trip to Cancun.  Random, right?  A couple years ago, Patrick and I were going to go with my family to Lake Powell.  I had been receiving home IV antibiotics through a PIC Line (IV inserted in the upper arm) for pneumonia and so I scheduled to have my line removed a day earlier then we were all going to drive up to Lake Powell that morning together.  Unfortunately, I got the call that a family member was sick which meant I would not be going to Lake Powell as I cannot be around anyone who is sick due to being immuno suppressed (due to my lung transplant in 1999, see story HERE).  So my hero husband booked us a spontaneous trip to Cancun the next morning. In fact, you can see a pic of my bandaged IV arm in Cancun HERE on IG.

So long story made longer, the All Inclusive Resort we stayed at boasted an AH-mazing Italian restaurant with a Bechamel Lasagna that I ordered on TWO separate occasions.  The way the velvety sauce cradled the thin noodles in every comforting bite was dream worthy.  And I knew I had to recreate it in one way or another.  So this One Pot White Chicken Lasagna is my tribute.  And its a good one.  Patrick couldn’t stop raving about the cheesy layers of goodness.  And I still can’t get over the “can’t-get-any-easier” approach of dumping all the noodles into one pot without the time-consuming, tedious, layering!

How to Make White chicken Lasagna Soup

To make your One Pot White Chicken Lasagna Soup, saute your chicken for a couple minutes, then remove to a plate, then saute your onions, carrots, bell peppers and garlic.

Showing how to make White Chicken Lasagna Soup cooking vegetables in a pot.

Sprinkle in some flour, cook, then stir in your chicken broth, white beans, and your cast of seasonings including parsley, basil, oregano and thyme because all that liquid cream needs some flA-vor!  Next, add your lasagna noodles and simmer away until the noodles are al dente.

Showing how to make White Chicken Lasagna Soup adding pasta to the pot.

Next, stir in half and half, optional heavy cream, chopped spinach and warm through.

Showing how to make White Chicken Lasagna Soup adding cream to the pot.

Finally, stir in 1 cup Parmesan Cheese for extra luscious creaminess…

Showing how to make White Chicken Lasagna Soup adding cheese to the pot.

And you are ready to top your individual bowls with shredded mozzarella cheese, freshly grated Parmesan cheese and ricotta cheese– as little or as MUCH as you like!

Showing finished White Chicken Lasagna Soup in a white pot.

Now the list of ingredients might seem long, but keep in mind you are just dumping and running after a quick veggie saute to let the sauce simmer and cook the noodles while your whole home fills with the tantalizing rich aroma of of one of the most comforting soups you will ever devour, one pot soups.

White Chicken Lasagna Soup in a bowl.

I can never get enough of the texture of the thin al dente lasagna noodles blanketed by Parmesan cream velvety goodness.  And I don’t want to.  Thank you Cancun.

White Chicken Lasagna Soup in a bowl with parsley and cheese on top.

Slurp, shovel, repeat.


Close up view of White Chicken Lasagna Soup.

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©Carlsbad Cravings by CarlsbadCravings.com


Easy One Pot White Chicken Lasagna Soup - my family LOVES this soup! It tastes just like creamy white chicken lasagna without all the layering or dishes! Simply saute chicken and veggies and dump in all ingredients and simmer away!

One Pot White Chicken Lasagna Soup

This easy White Chicken Lasagna Soup tastes just like white chicken lasagna with cheesy layers of noodles smothered in velvety Italian spiced Parmesan infused sauce without all the layering or dishes! Simply sauté chicken and veggies and dump in all ingredients and simmer away for a pot of velvety, slurpilicoius flavor!
Servings: 8 -12 servings
Total Time: 1 hr
Prep Time: 15 mins
Cook Time: 45 mins

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  • 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
  • 9-11 cups low sodium chicken broth, divided
  • 3 tablespoons cornstarch
  • 15 oz can canneli beans, rinsed and rained
  • 1 tablespoon chicken 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 approx. 1-2 inch pieces*
  • 2-3 cups half and half (may sub fat free evaporated milk)
  • 1/2 cup heavy cream (optional)
  • 10 oz chopped frozen baby spinach, thawed
  • 1 cup freshly grated Parmesan cheese

Cheese Garnish

  • shredded mozzarella cheese
  • freshly grated Parmesan cheese
  • ricotta cheese


  • Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
  • Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
  • Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.
  • Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).
  • Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.



Don’t miss the “how to make” recipe video at the top of the post!
*I love lasagna noodles in this recipe – they are slurpilicious! Don’t worry about them breaking evenly – you won’t notice once they cook. You can also replace the noodles with 2 ½ cups uncooked small shells if desired and simmer for less time.
**If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.

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  1. Ashley Emmons says


    This looks SO delish! Wondering if I could leave out the noodles in exchange for extra beans.

    I know the texture wouldn’t be as thick but trying to opt for a more gluten free option (obviously omitting the flour as well).

    Thoughts on the soup texture without the noodles cooked in?

    Thank you!!

    • Jen says

      Hi Ashley, I think extra beans would be great; I also think cauliflower would be extra tasty. Add the cauliflower the last 5 minutes of cooking.

  2. Debrah says

    Do you have an instapot version?

    • Jen says

      Sorry Debrah but I do not yet.

  3. Meliss says

    This was the best soup I have ever had! My boyfriend was also obsessed with it! Thanks for the great recipe!

    • Jen says

      Thanks for the ultimate compliment Melissa! I’m so happy you both loved it so much!

  4. Cas says

    How is this real?!?! So delish! We tried it with and without the half and half amazing either way. My husband said we need to save this one, he loved it!! Thanks for sharing!

    • Jen says

      You’re so welcome Cas, thanks for your awesome comment! I’m thrilled it was such a huge hit!

  5. Ashley says

    What brand and size pot is this in your recipe? I want one for Christmas!

    • Jen says

      Hi Ashley, it’s a 7 quart Cuisinart, love it!

  6. Vincent says

    My whole family ate this soup. My husband ate 5 bowls. Seriously. It’s so thick and creamy. My only issue was I had to add extra broth for cooking. I think next time I’ll switch the order and cook the noodles before adding cornstarch slurry. But flavor and creaminess were spot on!! Thanks for a yummy soup!

    • Jen says

      Thanks so much Vincent, I’m so happy everyone loved it!

  7. Meredith says

    Made this and it was delicious! I added some bacon right before the onions and then used shredded carrots and shredded chicken that I had on hand. Otherwise, followed the recipe as-is and everyone loved it!! (Next time, I may omit the flour or the cornstarch to keep the soup a little thinner as it thickened quite a bit.)

    • Jen says

      Thanks so much Meredith, I’m so pleased it was a winner! And I love the addition of bacon!

  8. Mitzi says

    This was delicious!! Does it freeze well? I live alone and would like to put in containers for lunch or dinner

    • Jen says

      Unfortunately it doesn’t freeze well, sorry!

  9. Brooklyn says

    Hi, how would this do in a crockpot on low or even warm for a few hours? I have to run some errands and if I put this on now, it’ll be perfect when we come home from this snowstorm.

    • Jen says

      Hi Brooklyn, I haven’t personally tried it but I think the warm setting would be okay and not make the pasta soggy.

  10. Brooke says

    Hi, for some reason my attempt at this created a wealth of soup to the point that I had to move half of it into a 2nd pot. I only finished making that one. The first pot has no dairy products, would that freeze and reheat okay?

    • Jen says

      That’s a lot of soup! The non-dairy soup should freeze okay but the noodles can become a little funky.

  11. Michelle says

    Unfortunately my husband is a very picky eater. Would this still taste ok if I left out the beans, carrots and bell pepper? I know, sacrilege. Should I add more noodles if I do not use beans? He LOVES your lasagna soup!! Thank you for all of your great recipes!

    • Jen says

      Absolutely! You can leave all of those ingredients out and maybe add a vegetable he does like or increase the noodles like you suggested. Enjoy!

  12. Starla says

    This soup is divine and one of my absolute favorites!

    Thank you so much!

    • Jen says

      You’re so welcome Starla, I’m so pleased it’s on repeat!

  13. Mic says

    Can you use fresh spinach for this?

  14. michele reyes says

    Absolutely delicious! Only adjustment I would make in the future is to use small pasta shells instead of lasagna noodles as my son doesn’t like dealing with the larger pasta pieces in his soup. I also didn’t use the corn starch.

    • Jen says

      Thanks Michele, I’m so pleased it would be a hit! This soup would definitely be delish with a different pasta -yum!

  15. Kendell says

    This was absolutely delicious!!

    • Jen says

      Thanks so much Kendell, I’m so glad you loved it!

      • Courtney says

        I made this soup tonight and it was a hit! My husband loved it. I always appreciate reading comments before I make a new recipe so thought I’d share my thoughts for other readers
        I omitted the heavy cream and reduced the half and half to 1.5 cups to cut some of the richness and dairy. It was quite thick which was very comforting on a rainy night, but if you prefer a more soupy consistency I would omit or half the cornstarch. I am sensitive to onions, so subbed celery in its place. I completely forgot to add the spinach(found it in the microwave 3 hours later! LOL) but it tasted great even without it! Will definitely make this again and I’d be curious to try it in a crockpot.

        • Jen says

          Thanks for your review Courtney and your helpful tips!

  16. Brittany Neal says

    Would this taste ok if I used rotisserie chicken?

    • Jen says

      Absolutely! Add it towards the end to warm through.

  17. Valerie says

    I’ve been making this (without the beans) for a few years now, and it is EVERYONE’s favorite!! Even the picky eaters, and those who don’t love soup. Everyone celebrates when it’s white lasagna soup night! Thank you so much!

    • Jen says

      Thanks so much for taking the time to comment Valerie! I love hearing this lasagna soup is a repeat favorite!

  18. Janelle Hogue says

    This was amazing! Made it exactly how the recipe read , but if my kids were not eating it I would add more spice . Loved it ☺️

    • Jen says

      Thanks so much Janelle, I’m so pleased the whole family loved it!

  19. Jen says

    Could this be made with sausage instead of chicken?

    • Jen says

      Yes, that would be amazing!

  20. Laura says

    Do you have the Nutritional breakdown of this wonderful recipe? Protein, Sodium, Potassium, Phosophurus, Calories?

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