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.
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.
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.
