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!
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Chicken Lasagna Soup Video
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.
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.
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.
Next, stir in half and half, optional heavy cream, chopped spinach and warm through.
Finally, stir in 1 cup Parmesan Cheese for extra luscious creaminess…
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!
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.
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.
Slurp, shovel, repeat.
LOOKING FOR MORE ONE POT SOUPS?
- Thai Chicken Noodle Soup
- Miso Soup with Chicken, Veggies, Shiitake Mushrooms
- Loaded Zuppa Toscana
- Cheesy Taco Soup
- Mexican Chicken Corn Chowder
- Italian Vegetable Soup
- Lemon Chicken Soup with Tortellini
- Tomato Basil Soup
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One Pot White Chicken Lasagna Soup
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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
- 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
Instructions
- 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.
Video
Notes
**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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Julie says
My family loves this soup!! I did make some changes to try to make it less guilty pleasure. I added a bag of cooked caulirice to the cooked veg mixture (no one noticed) and omitted the flour. Also, at step 5, I added an additional can of beans, puréed, to thicken in place of that flour. I only used 1c of hag half because at that point my Dutch oven was full to the tippy top.
It made a giant pot full, which is good since everyone loves it! I felt a little better and everyone thought they were having a bowl of cheese heaven! Thanks!!
Jen says
Thanks Julie, I’m so pleased it’s a family favorite! Thanks for sharing your substitutions as well!
Marian Rickner says
So glad I tried this soup. It’s delicious! Creamy, super hardy with lots of flavor. A whole meal in one bowl. Add a loaf of crusty bread and you’re set.
Jen says
Thanks Marian, I’m so pleased you loved it!
Jaclyn Poupard says
This recipe is amazing!!! I just have one question…how long do the leftovers keep in the fridge?
Jen says
Thanks Jaclyn, so happy you loved it! Leftovers are good for up to 5 days.
CEO says
One of the best soups I made. My husband in not a big fan of soups he said it was the best soup he’s ever had.
Jen says
YAY! Thank you for the ultimate compliment!
Jennifer says
Made this tonight for the family and it was a huge hit! Thank you!
Jen says
Thanks Jennifer, I’m so pleased everyone loved it!
Vickie says
This was the best soup ever! Made it for a family soup night and everyone loved it! I used bow tie noodles instead of lasagna
Jen says
Thanks so much Vickie, I’m so pleased it was a hit with the entire family!
Jo Hoffman says
How many cups of bowtie did you use
Jen says
Hi Jo! In this recipe, I used 10 uncooked lasagna noodles broken into about 1-2 inch pieces, but you could also replace the noodles with 2 1/2 cups uncooked small shells, just simmer for less time!
Renee says
Hi, I am curious how many cups of bow tie noodles you used. I am looking to make this soup and was wanting to use the bow tie noodles as well over the lasagna noodles
Andrea calaway says
Do you think I could use my smaller Dutch oven for this recipe? The 4qt? I need to make two batches at the same time!
Jen says
Yes, if you divide the recipe into to batches, otherwise, you can half the recipe. Good luck!
Crystal G says
This is my very FAVORITE soup. I make it once a year just for me then freeze leftovers for those cold winter months. It is the best. I always have it with Panera tomato basil bread.
Jen says
Thanks so much Crystal, I’m so pleased you loved it so much! Great to hear it freezes well too!
Tami says
I love this soup. It’s easy and allows me to use up partial boxes of lasagna noodles in my pantry. I skip the heavy cream and half/half and use milk instead (about a half a cup). It’s always a hit!
Jen says
What a great idea to use up leftover pasta! I’m so pleased it’s a favorite!
Veronica says
Made this tonight with some minor revisions- to accommodate my daughters’ taste buds- and it was devoured by all! Swapped chicken for sweet Italian sausage, bell pepper for green peas, and kale for spinach! Served with a homemade loaf of sourdough bread- delicious!!! Thanks for sharing!
Jen says
All those changes sound delicious, I’m so glad it was a hit!
Caroline Allender says
Delicious, easy and ingredient friendly, Meaning a person would have most ingredients on hand. Most definitely will be making this soup again!
Jen says
Thanks Caroline, I’m so pleased it will be on repeat!
Susan Wallace says
This soup was amazing! The first time I made it was for a neighborhood soup-off. The pot was scraped clean; everyone loved it and raved about the flavors. I’ve shared the recipe with several friends who all agree that they receive rave reviews as well.
Jen says
I love the visual of the pot being scraped clean! So pleased it’s a fav!
Gabriela Govea says
Hi i wanted to ask if I wanted to make this as a regular lasagna, do you know what I would have to change to not make it soupy?
Jen says
Hi Gabriela! I actually have a recipe for chicken lasagna, https://carlsbadcravings.com/chicken-lasagna/ Enjoy!
Jill says
OMG! I think I’ve found my new favorite site for delicious recipes! This soup is amazing! I’d never heard of lasagna soup until a few weeks ago when a local restaurant had something extremely similar. i loved it then and was determined to find a recipe similar to it. This one blows the socks off of what I had eaten before (although both are excellent).
Thank you so much for sharing this. I made it just like instructed in the recipe and having done so…not a think I would change. Absolutely the best ever!
Jen says
Thanks Jill! I’m so thrilled you were able to find the soup recipe you were looking for! I hope you love all the future recipes you try here!
Crystal says
This recipe was absolutely delicious. I was skeptical about the beans but they were a perfect compliment to the pasta. Not only was this dish delicious but it made a large amount that was enough to feed my family of 5 (which includes 3 teenagers) for dinner and we had leftovers for lunch the next day. I served it with homemade crusty bread and it was delectable. I’m already anticipating the next time I’ll be making this dish.
Jen says
I’m so happy to hear that the beans were a good addition, and that it was a great meal for your family! Your bread sounds like an amazing pairing!
Emilie says
This is the most incredible soup!!! So yummy and full of flavor. Thanks for the recipe!
Jen says
Thanks Emilie!! I’m so happy to hear that you enjoyed it!