This One-Pot White Chicken Lasagna Soup is a warm and cozy dish. It’s packed with tender chicken, creamy sauce, and plenty of noodles—just like your favorite lasagna but in a bowl!
It’s so easy to make, I love that I only need one pot to clean! Plus, the leftovers are perfect for lunch the next day, if there are any left! 😄
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing. I love olive oil for its flavor, but you can swap it for canola or vegetable oil if needed. Both options will do the job without altering the taste too much.
Garlic: Fresh garlic gives this soup a wonderful aroma. If you’re out, garlic powder can be used as a quick substitute—about 1/4 teaspoon for each clove.
Chicken: I recommend using shredded rotisserie chicken for convenience. If you’re looking for a healthier option, grilled chicken works great. For vegetarians, you can substitute with canned chickpeas or tofu for protein.
Lasagna Noodles: No-boil noodles are fantastic as they soften in the soup. Feel free to use regular lasagna noodles, just cook them separately if you can’t find the no-boil type.
Dairy: Whole milk gives a rich texture, but half-and-half or even coconut milk can work if you want something lighter or dairy-free.
Spinach: Fresh spinach is great for nutrients. You can use kale or even frozen spinach if needed; just make sure to thaw and drain it well beforehand.
How Do I Make Sure My Soup is Creamy?
Getting that perfect creaminess can be tricky, but here’s how to nail it! The key is to combine cheeses slowly and allow them to melt thoroughly.
- After adding the pasta, make sure to keep the heat low to avoid burning.
- Stir in the cheeses (ricotta, mozzarella, and Parmesan) together until they’re fully melted and blended into the soup.
- Adding milk or half-and-half gradually helps create that smooth texture.
This technique ensures that your soup is rich and comforting without clumping up. Enjoy your cooking!
One-Pot White Chicken Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 carrots, diced
- 3 cups cooked chicken breast, shredded or chopped
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 8 oz no-boil lasagna noodles, broken into smaller pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup fresh spinach, chopped
- Salt and fresh cracked black pepper, to taste
- Fresh chopped parsley, for garnish
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 20-25 minutes to cook. In no time, you’ll have a comforting meal that’s ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot over medium heat. Add in the minced garlic and chopped onion, cooking them for about 3-4 minutes until the onions are softened and fragrant. This creates a lovely flavor base for your soup!
2. Adding Veggies:
Next, toss in the diced carrots and continue to cook for another 3 minutes. This will help them soften up a bit, making for a flavorful and hearty soup.
3. Mixing in the Chicken:
Now it’s time to add the cooked chicken, chicken broth, milk (or half-and-half), and Italian seasoning. Stir it all together and bring the mixture to a gentle boil.
4. Cooking the Noodles:
Once it’s boiling, add the broken lasagna noodles into the pot and reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the noodles are tender.
5. Incorporating the Cheeses:
Stir in the ricotta cheese, mozzarella cheese, and Parmesan cheese. Keep stirring until everything is melted and creamy. This step adds that wonderfully rich texture we love in a lasagna soup!
6. Adding Spinach:
Now, add the chopped fresh spinach and let it sit in the hot soup for about 2-3 minutes, just until it wilts. This adds a nice pop of color and nutrients!
7. Final Seasoning:
Before serving, taste the soup and season with salt, pepper, and red pepper flakes if you like a little heat. Stir well.
8. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh chopped parsley. It’s time to dig in! Enjoy your creamy, comforting One-Pot White Chicken Lasagna Soup, preferably with some crusty bread on the side!
Happy cooking! 😊
Can I Use Different Types of Chicken for This Recipe?
Absolutely! You can use grilled, rotisserie, or even leftover chicken. If you prefer a vegetarian option, chickpeas or a meat substitute like tofu can be fantastic alternatives.
What Should I Do if I Don’t Have No-Boil Lasagna Noodles?
No worries! If you can’t find no-boil lasagna noodles, you can use regular lasagna noodles. Just cook them separately according to package instructions before adding them to the soup.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or microwave, adding a splash of milk to restore creaminess.
Can I Add More Vegetables to the Soup?
Definitely! Feel free to add more veggies like zucchini, bell peppers, or mushrooms for extra flavor and nutrition. Just chop them into small pieces and add them along with the carrots.
