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One-Pot White Chicken Lasagna Soup: it’s creamy, cheesy, noodle-y, and all-around delicious! This White Chicken Lasagna Soup has chicken, cannellini beans, lasagna noodles, and a creamy broth thanks to loads of half and half and cheese. If you’re in the mood for something super warm and comforting, this is it!
How to Make White Chicken Lasagna Soup
This White Chicken Lasagna Soup is so easy and delicious, it is totally worth the effort. This isn’t a hard recipe by any means but does require a few steps.
First, cook the chicken in a large pot with lots of seasonings and a little bit of oil. Once that’s cooked you’ll set it aside and move on to your veggies. Saute your veggies and create a roux with a little flour and broth. Make sure to add your liquids slowly and whisk, whisk, whisk, or else you’ll end up with a lumpy sauce.
Then, once you’ve added all the liquid, add in your seasonings, beans, and my favorite part– lasagna noodles. Simmer that on the stove for a bit and add your spinach, cheese, and cooked chicken. Let that all warm up together in the pot to create a yummy and cozy soup.
Serve with more cheese on top (optional, but why wouldn’t you?) and enjoy!
What to Serve with Lasagna Soup
This soup is so warm and comforting and is perfect for a chilly day. Serve this with some homemade bread. There is nothing better than soup and bread. I love dipping bread in this creamy and cheesy broth. Try this soup with my Easy One Hour Dinner Rolls or my Garlic Pull Apart Rolls.
One Pot Soup Recipes
One-pot soup recipes are my go-to when I need a lot of food, fast! I love making soup because I always have leftovers, and it reheats so well for lunch the next day. I like to serve soup with homemade rolls and a side salad for a soup-salad-breadsticks at home moment.
Here are a few of my very favorite one-pot soup recipes to make. Let me know on Instagram if you’ve tried them!
One Pot Tortellini Tomato Soup
One Pot White Chicken Lasagna Soup
4
servings5
minutes25
minutesKeep the screen of your device on
Ingredients
3 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, chopped
1 tsp salt
1/2 tsp pepper
2 tsp dried basil, divided
2 Tbsp butter
1 large onion, chopped
2 carrots, peeled and slices
1/3 cup flour
8 cups chicken broth
15 oz can cannellini beans, rinsed and rained
1 tsp dried parsley
1/2 tsp dried oregano
2 tsp salt
1 tsp pepper
8-10 uncooked lasagna noodles broken into bite-sized pieces
2 cups half and half
10 oz chopped frozen baby spinach, thawed
1 cup parmesan cheese
1 cup mozzarella cheese
Directions
- To a large pot, add 2 Tbsp oil. Once hot, add in chicken and season with salt, pepper, and 1 tsp dried basil. Cook until the chicken is cooked through. Remove the chicken and set aside.
- To the same pot, add 1 Tbsp oil and butter. Add in the diced carrots and sliced onion and sauté for 4-5 minutes.
- Stir in the flour and let cook for 1 minute. Slowly whisk in broth. Don’t rush or your sauce will end up lumpy.
- Add in dried parsley, dried oregano, remaining 1 tsp dried basil, salt, pepper, beans, and lasagna noodles.
- Simmer, covered, stirring occasionally, for 20-22 minutes or until pasta is tender. Add the chicken back to the soup.
- Turn heat to low and stir in half and half, spinach, Parmesan, and mozzarella, until the cheese is melted and everything is warmed through.
- Serve in a bowl with more mozzarella and Parmesan on top. Enjoy!
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