White Chicken Lasagna Soup
This White Chicken Lasagna Soup is everything you love about classic lasagna—turned into a cozy, creamy, one-pot wonder! Loaded with tender chicken, hearty veggies, and lasagna noodles in a rich Parmesan cream sauce, this comforting chicken lasagna soup brings serious flavor with minimal effort. Perfect for chilly nights, this white lasagna soup captures the essence of white chicken lasagna in slurpable form. Whether you're craving lasagna soup for a weeknight dinner or meal prepping for the week, this white lasagna version is a guaranteed hit with the whole family!
Ingredients
For the Soup:
- 1 lb boneless skinless chicken breasts, chopped
- 3 tbsp olive oil divided
- 3 tbsp unsalted butter
- 1 large onion chopped
- 2 carrots peeled and sliced
- 1 green bell pepper chopped
- 4-6 cloves garlic minced
- 1/3 cup all-purpose flour
- 9-11 cups low-sodium chicken broth divided
- 3 tbsp cornstarch
- 1 15-oz can cannellini beans, rinsed and drained
- 1 tbsp chicken bouillon
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp each dried oregano dried thyme, salt, black pepper
- 2 bay leaves
- 1/4 tsp red pepper flakes optional, for a slight kick
- 10 uncooked lasagna noodles broken into 1-2 inch pieces
- 2-3 cups half-and-half or fat-free evaporated milk
- 1/2 cup heavy cream optional, for extra richness
- 10 oz frozen chopped baby spinach thawed
- 1 cup freshly grated Parmesan cheese
For Garnish:
- Shredded mozzarella cheese
- Freshly grated Parmesan cheese
- Ricotta cheese
Instructions
- Cook the Chicken: Heat 1 tbsp olive oil in a large Dutch oven or soup pot over medium-high heat. Add chopped chicken and cook until nearly cooked through, about 4-5 minutes. Remove to a plate and set aside.
- Sauté the Vegetables: In the same pot, melt 3 tbsp butter with 2 tbsp olive oil over medium-high heat. Add onions and carrots, and cook, stirring, for 3 minutes. Add green bell pepper and garlic, and cook for 1 minute more.
- Thicken the Base: Sprinkle 1/3 cup flour over the vegetables and cook, stirring constantly, for 3 minutes to form a thick roux. Gradually stir in 8 cups chicken broth, whisking to combine.
- Add Remaining Ingredients: In a small bowl, whisk 3 tbsp cornstarch with 1 cup additional chicken broth, then stir into the soup. Add the cooked chicken, cannellini beans, chicken bouillon, parsley, basil, oregano, thyme, salt, pepper, bay leaves, and red pepper flakes (if using). Stir in the broken lasagna noodles.
- Simmer: Bring the soup to a boil, then reduce to a simmer. Cook, stirring occasionally, for 20-30 minutes, until the noodles are al dente and the soup has thickened.
- Finish the Soup: Discard the bay leaves. Stir in 2-3 cups half-and-half, 1/2 cup heavy cream (if using), and thawed spinach, and warm through. Stir in 1 cup grated Parmesan cheese until melted and creamy. Adjust consistency with additional broth or half-and-half if desired, and season with salt and pepper to taste.
- Serve: Ladle the White Chicken Lasagna Soup into bowls and garnish with shredded mozzarella, grated Parmesan, and a dollop of ricotta cheese. Serve hot and enjoy this cozy dinner idea!
Notes
- Prevent Noodle Sticking: Stir occasionally while simmering to keep lasagna noodles from sticking to the pot bottom.
- Adjust Creaminess: Add more half-and-half or broth for a thinner White Chicken Lasagna Soup, or less for a chunkier texture.
- Fresh Cheese: Use freshly grated Parmesan for a smooth melt and rich flavor in this dinner idea.
- Season to Taste: Taste and adjust salt, pepper, or red pepper flakes before serving to balance the flavors.
- Quick Prep: Use pre-chopped veggies or rotisserie chicken to save time on this White Chicken Lasagna Soup.