This One-Pot White Chicken Lasagna Soup is creamy and comforting, packed with tender chicken, noodles, and melted cheese. Plus, it all cooks in one pot—easy cleanup!
It’s like your favorite lasagna but in soup form, which means double the coziness! I love serving it with crusty bread for dipping, because who can resist a good dunk?
Key Ingredients & Substitutions
Olive Oil: Olive oil adds a nice flavor to sauté the veggies. If you’re looking for a stronger taste, you might use avocado oil. It’s also great for high-heat cooking!
Chicken: I love using rotisserie chicken since it saves time. If you don’t have that, cooked chicken breasts or thighs work well. You can also use canned chicken if you’re in a pinch.
Lasagna Noodles: Regular lasagna noodles work best. If you’re avoiding gluten, consider gluten-free pasta. Broken spaghetti or fettuccine can be good stand-ins, too!
Dairy: Heavy cream makes it creamy but feel free to swap it with half and half or a non-dairy milk for a lighter version. You can also leave out ricotta or use cottage cheese instead for a different texture.
Spinach: Fresh spinach adds color and nutrients. If you don’t have fresh spinach, frozen chopped spinach can work—just make sure to thaw and drain it first!
How Do I Prevent the Noodles from Getting Mushy?
Getting the pasta just right is crucial, and here’s how to make it happen:
- Add the broken lasagna noodles when the soup is boiling to ensure they cook quickly.
- Stir occasionally to help them cook evenly and avoid sticking to the bottom of the pot.
- Cook them just until al dente since they’ll continue to soften a bit while cooling.
- If you’re worried about overcooking, you can cook the noodles separately and add them just before serving.
Remember, a little care goes a long way in keeping those noodles perfectly tender yet firm! Enjoy your cooking!
One-Pot White Chicken Lasagna Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 4 cups cooked chicken, shredded (rotisserie or poached)
- 4 cups chicken broth (low-sodium preferred)
- 1 cup water
For the Noodles and Seasoning:
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Creaminess and Cheese:
- 1 cup heavy cream or half and half
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
Final Touches:
- 2 cups fresh spinach, chopped
- Fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This hearty soup can be prepared in about 30 minutes. You’ll spend around 10 minutes chopping and sautéing the vegetables, 10 minutes cooking the noodles, and about 5-10 minutes stirring in the creamy cheeses and spinach. It’s quick, easy, and all made in one pot!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these for about 5-6 minutes until they soften and become fragrant.
2. Add Garlic:
Stir in the minced garlic and cook for an additional minute until it smells wonderful. This step is crucial for adding depth to your soup!
3. Combine Chicken and Liquids:
Add the shredded chicken, chicken broth, and water to the pot. Bring everything to a boil—this is where the magic starts to happen!
4. Cook the Noodles:
Once boiling, add your broken lasagna noodles, dried basil, oregano, crushed red pepper flakes (if you like a bit of heat), salt, and pepper. Lower the heat to a simmer and cook for about 10 minutes, stirring occasionally to keep the noodles from sticking together.
5. Create the Creamy Base:
Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, mozzarella cheese, ricotta cheese, and chopped spinach. Mix everything until the cheeses are melted and gooey, and the spinach is wilted—this should take about 3-4 minutes.
6. Final Seasoning:
Give your soup a taste and adjust with more salt and pepper if needed. Remember, the flavors often come together beautifully at this stage!
7. Serve and Enjoy:
Ladle your delicious soup into bowls and garnish with freshly chopped parsley for a pop of color. Serve warm and enjoy it with crusty bread or garlic bread!
This rich and creamy soup captures the flavors of white chicken lasagna with comforting cheesy goodness—all in a single pot! It’s perfect for a chilly day or any time you’re craving something cozy and delicious!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the frozen chicken completely before shredding. The best way is to leave it in the fridge overnight or place it in a sealed bag submerged in cold water for quicker thawing.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup up to the point of adding the cream and cheeses, then store it in the fridge for up to 2 days. When ready to serve, reheat on the stove, then stir in the cream and cheeses until melted and combined.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over medium heat, stirring occasionally. You may want to add a splash of broth or cream to bring it back to a creamy consistency.
Can I Make This Recipe Gluten-Free?
Yes, you can! Just substitute regular lasagna noodles with gluten-free noodles. Be sure to check the cooking time, as gluten-free pasta may require different cooking times for the best texture!