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Creamy One-Pot White Chicken Lasagna Soup

A close-up of a white bowl filled with creamy white chicken lasagna soup, topped with shredded chicken, spinach, and grated Parmesan.
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Make weeknight dinners simple with this creamy white chicken lasagna soup. This recipe delivers the comforting flavors of classic lasagna in a quick, one-pot soup format.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can cream of chicken soup
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup cream cheese, cut into cubes
  • 1/2 cup heavy cream
  • 1 cup fresh spinach, packed
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup ricotta cheese (optional, for extra creaminess)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with their liquid). Bring the mixture to a simmer.
  4. Stir in the cream of chicken soup, broken lasagna noodles, and shredded chicken. Return the soup to a gentle boil, then reduce heat to medium-low, cover, and cook for 10 to 12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  5. Reduce the heat to low. Add the cubed cream cheese and stir until it melts completely into the broth, creating a creamy base.
  6. Stir in the heavy cream, fresh spinach, Parmesan cheese, and optional ricotta cheese. Continue stirring until the spinach wilts and the soup is heated through. Do not boil after adding the cream.
  7. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor, substitute 1 cup of the chicken broth with 1 cup of prepared Alfredo sauce.
  • If you do not have cooked chicken, you can poach 1 pound of raw chicken breasts directly in the simmering broth until cooked through, then shred before adding the cream cheese.
  • Add 1/4 cup of sun-dried tomatoes (drained and chopped) along with the tomatoes for an extra layer of flavor.

Nutrition

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