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One-Pot Creamy White Chicken Lasagna Soup

Overhead view of a bowl of creamy white chicken lasagna soup topped with dollops of ricotta, spinach, and red pepper flakes.
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This soup brings all the comforting flavors of white chicken lasagna into a simple, one-pot soup. It is hearty, cheesy, and perfect for an easy weeknight dinner.

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
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes with juice (optional, for slight color variation)
  • 8 ounces lasagna noodles, broken into small pieces
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cubed
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 cup ricotta cheese, dolloped on top before serving
  • 2 cups fresh spinach, roughly chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. You do not need to cook them completely through yet.
  2. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (if using), broken lasagna noodles, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 10 to 12 minutes, or until the lasagna noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom.
  5. Reduce the heat to low. Add the cubed cream cheese and stir continuously until it is completely melted and the broth is smooth and creamy.
  6. Stir in the heavy cream and Parmesan cheese until fully incorporated. Taste the soup and adjust salt and pepper as needed.
  7. Stir in the fresh spinach and cook just until it wilts, about 1 minute.
  8. Ladle the soup into bowls. Top each serving with a spoonful of ricotta cheese and an extra sprinkle of Parmesan cheese before you serve it.

Notes

  • Breaking the lasagna noodles into small, uneven pieces helps mimic the layered texture of lasagna in the soup.
  • If you prefer a thicker soup, you can use slightly less chicken broth or simmer uncovered for a few extra minutes at the end.
  • For a shortcut, use pre-cooked shredded chicken; add it in step 6 with the cream and cheeses.

Nutrition

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