One Pot White Chicken Lasagna Soup
Grab a spoon and dig into this insanely good White Chicken Lasagna Soup. This satisfying one-pot comfort food recipe tastes like alfredo lasagna with its creamy noodles and cheese. It’s filling, flavorful, and delicious!
Crockpot Lasagna is a wonderful family-friendly recipe too!
This One Pot White Chicken Lasagna Soup is the perfect comfort food to feed your family on weeknights or any night. It’s like wrapping yourself in a warm blanket of delicious homemade goodness. Just like our One Pan Chicken and Spinach Pasta.
This soup is like creamy white Alfredo lasagna in soup form. Yum!
Why You’ll Love the Recipe
- Freezer-Friendly: Soup is so versatile. It freezes well, and it’s easy to take out and warm up for a quick meal. We like to pack this soup with fresh veggies, so it’s a complete meal in a bowl that doesn’t disappoint.
- Family-Friendly: The kids don’t mind the peppers, onions, zucchini, and spinach because they’re surrounded by thick, creamy sauce and noodles. Literally a kid’s dream!
Another family favorite is this Chicken enchilada Verde Soup when we’re craving soup.
Ingredients
Although there are quite a few ingredients, this one-pot white chicken lasagna soup comes together easily.
- Cooked chopped chicken – we like to use store-bought roasted chicken to make the recipe easy.
- Olive oil
- Butter
- Onion
- Carrots
- Bell peppers
- Zucchini
- Garlic
- Flour
- Chicken Stock
- Cornstarch
- Chicken boullion
- Bay leaves
- Herbs – parsley, basil, oregano, and thyme
- Salt and black pepper
- Red pepper flakes
- Lasagna noodles – whole wheat or white flour.
- Half and half
- Heavy cream
- Frozen spinach – you can also use fresh spinach that you can wilt in the pot.
- Parmesan cheese – freshly grated is best.
For Topping
Additional parmesan cheese and mozzarella cheese
Step By Step Instructions
STEP 1 – COOK VEGGIES AND ADD FLOUR
First, melt your butter and olive oil in a large pot over medium-high heat. Then, cook carrots, onions, and peppers for about 3 minutes or until tender.
Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly, creating a thick mixture.
STEP 2 – ADD CHICKEN BROTH, CHICKEN, HERBS and SPICES, and NOODLES
Now, turn the heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly. Whisk together cornstarch with 1 cup of remaining chicken broth and stir into soup.
Add cooked chicken, chicken bouillon, and herbs and spices to the pot. Stir in broken lasagna noodles.
STEP 3 – SIMMER
Bring the pot back to a boil and then reduce to a simmer until lasagna noodles are cooked through, about 20-30 minutes. Stir occasionally so the noodles don’t stick to the bottom of the pot.
STEP 4 – ADD HALF AND HALF, HEAVY CREAM and SPINACH
Next, turn the heat down to low and discard bay leaves. Pour in half and half, optional heavy cream, and spinach, and let warm. Stir in Parmesan cheese. Add additional salt and pepper if needed.
STEP 5 – GARNISH
Garnish with mozzarella cheese and additional parmesan cheese, and enjoy!
Expert Tips & Tricks
- To make this one-pot meal, start with a roasted chicken to make it even easier, but you can certainly cook your chicken at home before adding it to the recipe.
- Don’t worry about breaking the noodles evenly before putting them in the soup. No one will know the difference once it’s cooked!
- We use whole wheat noodles for a little nutrition boost, but you can certainly use regular if that’s what your family prefers.
- You can also use a small shell pasta like macaroni, bow tie, or penne in the recipe.
Since this soup recipe is a one-pot wonder (you saute and veggies in the same pot you cook the rest of the soup), clean-up is a breeze!
A bonus for us busy moms!
What to serve with White Chicken Lasagna Soup
You can serve your soup with warm crusty bread and/or a side salad.
How to store
REFRIGERATOR – place the chicken lasagna soup in an airtight container in the fridge for up to 4 days.
FREEZER – cool the cooked soup completely, place it in an airtight container, and store it in the freezer for up to 3 months. Take it out of the freezer the night before you want to serve it.
REHEATING – to reheat, place the soup in a pan and bring it to a simmer. Alternatively, you can heat individual portions in the microwave until hot.
More Soup Recipes
30-Minute Chicken Soup – the easiest and best-tasting chicken soup.
Crock Pot Enchilada Soup – one easy and tasty soup recipe that’s ready when you get home.
Slow Cooker Vegetable Soup – a rich and tasty soup that’s healthy and delish!
Instant Pot Loaded Potato Soup – creamy comfort food in a bowl.
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White Chicken Lasagna Soup Recipe
Ingredients
- 1 pound cooked chopped chicken, we like to use a store-bought roasted chicken
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, diced
- 2 carrots, peeled and sliced
- ½ red pepper, diced
- 1 zucchini, shredded
- 5-6 garlic cloves, minced
- ⅓ cup flour
- 9 cups low sodium chicken broth, divided
- 3 tablespoons cornstarch
- 1 tablespoon chicken bouillon
- 2 bay leaves
- 1 tablespoon each dried parsley. dried basil, dried basil
- 1 teaspoon each dried oregano, dried thyme, salt, pepper
- ¼ teaspoon red pepper flakes, optional
- 10 uncooked regular or whole wheat lasagna noodles, broken into 1-2 inch pieces
- 2-3 cups half and half
- ½ cup heavy cream, optional
- 8 oz chopped frozen spinach
- 1 ½ cups grated Parmesan cheese
Instructions
- Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender. Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
- Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly. Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, and all herbs and spices to the pot. Stir in broken lasagna noodles.
- Bring the pot back to a boil and then reduce to a simmer until lasagna noodles are cooked through about 20-30 minutes. Stir occasionally so noodles don't stick to the bottom of the pot.
- Turn heat down to low and discard bay leaves. Pour in half and half, optional heavy cream and spinach, and let warm. Stir in Parmesan cheese. Add additional salt and pepper if needed.
- Garnish with mozzarella cheese, and enjoy!
Notes
This post was originally published in 2017.
Spoiler: This soup is way better than anything you can get out of a can…it warms your soul! Enjoy!
This is my kind of comfort food! Served this for dinner last night and it was a hit all around the table; hearty delicious and bold!
Yes! This recipe really brings the family together around the table. It’s hearty, flavorful, and creamy.
So creamy and so incredibly delicious! Got a kiddo sick this week with the flu. I’ll be making this at least once for him! Love how easy this is! Love it! YUM!
So creamy and flavorful, and with the rotisserie chicken it’s so easy! I had fresh spinach on hand so I used that instead of frozen. I’ll be making this again!
Yes, the rotisserie chicken makes this soup recipe come together quickly and easily. Thanks for giving it a try!
Well, I’ll be darned…lasagna soup. I’m definitely interested! And I liked the ingredients you included in it. During the winter I love soups but that doesn’t stop me from enjoying them year round. Do you add cheese to it when serving?? Like maybe some parm?? Thank you for sharing, Erin! 🙂
It’s hearty and good! I added a little cheese for garnish on top. I think any cheese you like would do well…it is Italian 🙂 I too enjoy soup year round.
I enjoy them year round too! Soup is good! I added some cheese for garnish before serving, not necessary, but you know, extra cheese is always appreciated 🙂 Parm would be good.