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The Ultimate Creamy White Chicken Lasagna Soup (One Pot & Ready in 45 Minutes)

A close-up of a white bowl filled with creamy white chicken lasagna soup, featuring chicken pieces, spinach, and sun-dried tomatoes.
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Make this rich, cheesy soup that captures all the flavors of white chicken lasagna in one easy pot. It is ready for dinner in under 45 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 8 ounces lasagna noodles, broken into small pieces
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Add the chicken pieces, Italian seasoning, salt, and pepper to the pot. Cook the chicken until it is lightly browned on all sides, about 5 to 7 minutes.
  4. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Add the broken lasagna noodles to the simmering broth. Cook according to the noodle package directions, usually 8 to 10 minutes, stirring occasionally to prevent sticking.
  6. Stir in the heavy cream. Let the soup heat through but do not let it boil after adding the cream.
  7. Reduce the heat to low. Stir in the mozzarella cheese and Parmesan cheese until the cheese melts and the soup thickens slightly.
  8. Remove the pot from the heat. Stir in the ricotta cheese, chopped spinach, and sun-dried tomatoes until combined. The residual heat will wilt the spinach.
  9. Serve immediately.

Notes

  • For shredded chicken instead of cubed, cook the chicken breasts whole in the broth until done, then shred them with two forks before returning them to the soup base.
  • If you prefer a thicker soup, let it sit off the heat for 10 minutes before serving; the noodles will absorb more liquid.
  • Use whole milk ricotta for the creamiest texture.

Nutrition

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