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Creamy One-Pot White Chicken Lasagna Soup Ready in 40 Minutes

Close-up of a hearty bowl of white chicken lasagna soup topped with shredded cheese and spinach.
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Make this comforting White Chicken Lasagna Soup for an easy weeknight dinner. It captures all the cheesy, creamy flavors of lasagna in a simple, one-pot soup ready fast.

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
  • 2 cloves garlic, minced
  • 8 ounces lasagna noodles, broken into small pieces
  • 6 cups chicken broth
  • 1 (15 ounce) can diced tomatoes with green chilies, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  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. Add the broken lasagna noodles, chicken broth, diced tomatoes with green chilies, Italian seasoning, salt, and pepper to the pot. Bring the mixture to a boil.
  4. 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. Return the cooked chicken to the pot. Stir in the heavy cream. Heat through gently, but do not let it boil after adding the cream.
  6. Remove the pot from the heat. Stir in the ricotta cheese until it melts into the broth, making it creamy.
  7. Stir in the mozzarella cheese and Parmesan cheese until melted and smooth.
  8. Add the fresh spinach and stir until it wilts into the soup.
  9. Serve immediately, topping each bowl with extra Parmesan cheese if desired.

Notes

  • For a richer flavor, use cooked, shredded rotisserie chicken instead of raw chicken; add it in step 6.
  • If you prefer a thicker soup, use 1/2 cup less chicken broth initially.
  • You can substitute the lasagna noodles with small pasta shapes like shells or rotini if you prefer.

Nutrition

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