Print

Ultimate Creamy One-Pot White Chicken Lasagna Soup

Close-up of creamy white chicken lasagna soup with shredded chicken, spinach, and grated Parmesan cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Capture all the cheesy, savory flavor of lasagna in one simple, creamy soup pot. This easy white chicken lasagna soup uses rotisserie chicken for quick weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 cup heavy cream
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup grated Parmesan cheese, plus more for topping
  • 8 ounces cream cheese, cut into cubes
  • 1 cup shredded mozzarella cheese

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, Italian seasoning, basil, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice). Bring the mixture to a simmer.
  4. Add the broken lasagna noodles to the pot. Cook according to package directions, stirring often to prevent sticking, until the noodles are tender, about 10 to 12 minutes.
  5. Reduce the heat to low. Stir in the heavy cream, shredded chicken, and squeezed dry spinach. Heat through for about 3 minutes, but do not boil after adding the cream.
  6. Add the cubed cream cheese, stirring constantly until it melts completely and the soup base becomes smooth and creamy.
  7. Stir in the 1 cup of Parmesan cheese until fully incorporated.
  8. Finally, stir in the mozzarella cheese until it melts into the soup, creating that cheesy texture you want in a lasagna soup.
  9. Serve immediately. Top each bowl with extra Parmesan cheese.

Notes

  • For a richer flavor, substitute half of the chicken broth with Alfredo sauce. This makes a great Chicken Alfredo lasagna soup variation.
  • If you want a heartier meal, add 1 cup of sliced mushrooms when you cook the onions.
  • You can use any cooked chicken you have on hand, but using rotisserie chicken saves significant time on a weeknight.
  • This soup thickens as it cools. If you have leftovers, you may need to add a splash of broth or milk when reheating.

Nutrition

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