One Pot White Chicken Lasagna Soup – Indulge in the comforting flavors of lasagna without the hassle of layering with this delicious One Pot White Chicken Lasagna Soup. This recipe takes all the traditional ingredients of a classic lasagna and transforms them into a creamy and flavorful soup. It’s the perfect balance of tender chicken, aromatic herbs, wholesome vegetables, and velvety cheese. With its easy one-pot preparation, this soup will warm your heart and bring your family together around the dinner table. Get ready to savor every spoonful of this extraordinary soup that guarantees to be a hit with your loved ones.
In our little family, this One Pot White Chicken Lasagna Soup has become an absolute favorite. It all started one chilly evening when my husband came home tired and hungry after a long day at work. As soon as he walked through the door, the aroma of the simmering soup filled the air, instantly piquing his curiosity. He couldn’t resist dipping a spoon into the pot and taking his first taste. The moment he savored the rich creaminess and the comforting flavors reminiscent of his childhood lasagna, his face lit up with joy. From that day on, this soup has held a special place in our hearts and our kitchen. It has become our go-to recipe for cozy family dinners and for gathering friends around the table. Each time we enjoy this soup, it’s not just the taste that warms our souls but the memories it evokes—the laughter, the love, and the togetherness. This One Pot White Chicken Lasagna Soup has truly become the heart and soul of our family meals.
Why This Creamy One Pot White Chicken Lasagna Soup Will Be Your New Favorite?
- Creamy and Comforting: Indulge in a bowl of pure comfort with this velvety soup that wraps you in a warm and creamy embrace. It’s like a hug for your taste buds!
- Easy One-Pot Wonder: No need for multiple dishes or complicated steps. This recipe simplifies the process by bringing all the lasagna flavors together in one pot, saving you time and effort.
- Wholesome Ingredients: With tender chicken, nutrient-packed vegetables, and fiber-rich cannellini beans, this soup is not only delicious but also packed with goodness.
- Bursting with Flavor: The combination of aromatic herbs like dried parsley, basil, oregano, and thyme, along with the richness of Parmesan cheese, creates a symphony of flavors that will leave you craving more.
- Family-Friendly: This soup is a crowd-pleaser, loved by both kids and adults alike. It’s a fantastic way to introduce your little ones to new flavors while satisfying the whole family’s appetite.
- Versatile and Customizable: Feel free to adjust the ingredients according to your preferences. You can add extra vegetables or swap the half and half for fat-free evaporated milk for a lighter version.
Ingredients:
- 1 lb. (450g) boneless skinless chicken breasts, chopped
- 3 tablespoons (45ml) olive oil, divided
- 3 tablespoons (42g) butter
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 1 green bell pepper, chopped
- 4-6 cloves of garlic, minced
- 1/3 cup (40g) all-purpose flour
- 9-11 cups (2.1-2.6L) low-sodium chicken broth, divided
- 3 tablespoons (27g) cornstarch
- 1 can (15 oz./425g) cannellini beans, rinsed and drained
- 1 tablespoon (15g) chicken bouillon
- 1 tsp (2g) dried parsley
- 1 tsp (2g) dried basil
- 1/2 tsp (1g) dried oregano
- 1/2 tsp (1g) dried thyme
- 1/2 tsp (2.5g) salt
- 1/2 tsp (1g) black pepper
- 2 bay leaves
- Dash to 1/4 teaspoon (0.5-1g) red pepper flakes (optional)
- 10 uncooked lasagna noodles, broken into approximately 1-2 inch pieces*
- 2-3 cups (480-720ml) half and half (or substitute fat-free evaporated milk)
- 1/2 cup (120ml) heavy cream (optional)
- 10 oz. (280g) chopped frozen baby spinach, thawed
- 1 cup (100g) freshly grated Parmesan cheese
Directions:
Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped chicken and cook until almost cooked through. Transfer the chicken to a plate.
In the same pot, melt the butter with 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and sliced carrots. Cook while stirring for about 3 minutes. Then, add the chopped bell pepper and minced garlic, and cook for an additional minute.
Sprinkle in the flour and cook, stirring constantly for about 3 minutes until it forms a thick paste.
Reduce the heat to low, and gradually stir in 8 cups of chicken broth. In a separate bowl, whisk together 3 tablespoons of cornstarch with 1 cup of additional chicken broth, then add this mixture to the soup as well.
Stir in the cooked chicken, cannellini beans, chicken bouillon, dried parsley, dried basil, dried oregano, dried thyme, salt, black pepper, bay leaves, and red pepper flakes (if using). Finally, add the broken lasagna noodles.
Bring the soup to a boil, then reduce the heat and let it simmer until the lasagna noodles are tender, stirring occasionally to prevent sticking (approximately 20-30 minutes).
Reduce the heat to low. Remove and discard the bay leaves. Stir in the half and half (or evaporated milk), optional heavy cream, and the thawed chopped spinach. Heat the soup through.
Stir in 1 cup of freshly grated Parmesan cheese until melted and well incorporated. If desired, you can add additional half and half or chicken broth for a less “chunky” consistency. Season with additional salt and pepper to taste.
Serve the soup in bowls, garnishing each serving with a sprinkle of shredded mozzarella cheese, freshly grated Parmesan cheese, and a dollop of ricotta cheese.
Notes:
- Feel free to customize the soup by adding other vegetables such as mushrooms or zucchini.
- For a lighter version, substitute the half and half with fat-free evaporated milk.
- This soup reheats well, making it perfect for leftovers or meal prepping.
- If you prefer a spicier kick, increase the amount of red pepper flakes to suit your taste.
In conclusion, this One Pot White Chicken Lasagna Soup is a recipe that has it all—creamy, comforting, and bursting with flavors. It brings the essence of a classic lasagna to a heartwarming bowl of soup, making it a favorite among families and friends. With its easy one-pot preparation, wholesome ingredients, and customizable options, it’s a versatile dish that can be tailored to your preferences. Whether you’re looking for a cozy weeknight dinner or a dish to impress your guests, this soup will not disappoint. So gather your loved ones, create new memories, and enjoy the warmth and deliciousness of this extraordinary recipe. From our family to yours, may this One Pot White Chicken Lasagna Soup bring you joy, comfort, and a whole lot of happy taste buds!
FAQs
Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and reheated when ready to serve. Just store it in an airtight container in the refrigerator for up to 3 days. You may need to add a little extra broth or half and half when reheating to adjust the consistency.
Can I freeze this soup?
Absolutely! This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers or zip-top bags. It can be stored in the freezer for up to 3 months. Thaw the soup overnight in the refrigerator before reheating.
Can I use pre-cooked chicken?
Yes, you can use pre-cooked chicken if you have leftovers or rotisserie chicken. Simply skip the step of cooking the chicken in the beginning and add the cooked chicken towards the end of the recipe when you stir in the beans and herbs.
Can I use different types of pasta?
While the recipe calls for broken lasagna noodles, you can certainly substitute with other types of pasta. Penne, farfalle, or rotini would work well in this soup.
Can I omit the heavy cream?
Yes, you can omit the heavy cream if you prefer a lighter version of the soup. The half and half or evaporated milk provide enough creaminess, but the heavy cream adds extra richness to the broth.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen. Simply wash and chop the fresh spinach, then add it towards the end of the cooking time to wilt it in the soup.
Can I make this soup vegetarian?
Absolutely! Simply omit the chicken and substitute vegetable broth for the chicken broth. You can also add additional vegetables like mushrooms or bell peppers to enhance the flavors.
One Pot White Chicken Lasagna Soup
Ingredients
- 1 lb. 450g boneless skinless chicken breasts, chopped
- 3 tablespoons 45ml olive oil, divided
- 3 tablespoons 42g butter
- 1 large onion chopped
- 2 carrots peeled and sliced
- 1 green bell pepper chopped
- 4-6 cloves of garlic minced
- 1/3 cup 40g all-purpose flour
- 9-11 cups 2.1-2.6L low-sodium chicken broth, divided
- 3 tablespoons 27g cornstarch
- 1 can 15 oz./425g cannellini beans, rinsed and drained
- 1 tablespoon 15g chicken bouillon
- 1 tsp 2g dried parsley
- 1 tsp 2g dried basil
- 1/2 tsp 1g dried oregano
- 1/2 tsp 1g dried thyme
- 1/2 tsp 2.5g salt
- 1/2 tsp 1g black pepper
- 2 bay leaves
- Dash to 1/4 teaspoon 0.5-1g red pepper flakes (optional)
- 10 uncooked lasagna noodles broken into approximately 1-2 inch pieces*
- 2-3 cups 480-720ml half and half (or substitute fat-free evaporated milk)
- 1/2 cup 120ml heavy cream (optional)
- 10 oz. 280g chopped frozen baby spinach, thawed
- 1 cup 100g freshly grated Parmesan cheese
Instructions
- Heat 1 tablespoon of olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped chicken and cook until almost cooked through. Transfer the chicken to a plate.
- In the same pot, melt the butter with 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and sliced carrots. Cook while stirring for about 3 minutes. Then, add the chopped bell pepper and minced garlic, and cook for an additional minute.
- Sprinkle in the flour and cook, stirring constantly for about 3 minutes until it forms a thick paste.
- Reduce the heat to low, and gradually stir in 8 cups of chicken broth. In a separate bowl, whisk together 3 tablespoons of cornstarch with 1 cup of additional chicken broth, then add this mixture to the soup as well.
- Stir in the cooked chicken, cannellini beans, chicken bouillon, dried parsley, dried basil, dried oregano, dried thyme, salt, black pepper, bay leaves, and red pepper flakes (if using). Finally, add the broken lasagna noodles.
- Bring the soup to a boil, then reduce the heat and let it simmer until the lasagna noodles are tender, stirring occasionally to prevent sticking (approximately 20-30 minutes).
- Reduce the heat to low. Remove and discard the bay leaves. Stir in the half and half (or evaporated milk), optional heavy cream, and the thawed chopped spinach. Heat the soup through.
- Stir in 1 cup of freshly grated Parmesan cheese until melted and well incorporated. If desired, you can add additional half and half or chicken broth for a less "chunky" consistency. Season with additional salt and pepper to taste.
- Serve the soup in bowls, garnishing each serving with a sprinkle of shredded mozzarella cheese, freshly grated Parmesan cheese, and a dollop of ricotta cheese.
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