This delicious One-Pot White Chicken Lasagna Soup takes comfort food to a new level! Packed with tender chicken, creamy cheese, and pasta, it’s like lasagna in a bowl.
What I love most is how easy it is to make! Just throw everything into one pot, let it simmer, and you’ve got a cozy meal that’ll make your kitchen smell amazing!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing, but if you prefer, you can use butter or avocado oil for a different flavor. I like the richness that butter brings to the base.
Chicken: Rotisserie chicken is my go-to because it’s quick and easy. You can also use leftover chicken or even turkey. For a healthier option, add shredded tofu or chickpeas for a vegetarian version.
Lasagna Noodles: Regular lasagna noodles work well, but feel free to substitute with gluten-free noodles or even spiralized zucchini if you’re looking for a low-carb option. Just adjust the cooking time accordingly!
Cheeses: Ricotta, mozzarella, and Parmesan create that creamy texture. You can use cottage cheese instead of ricotta, or skip the cheeses entirely for a lighter soup. Nutritional yeast can add a cheesy flavor if you’re vegan.
Spinach: Fresh spinach adds color and nutrients. If you don’t have fresh, frozen spinach works too; just make sure to thaw and drain it first!
How Do I Get That Creamy Texture in My Soup?
Achieving the creamy texture is essential, and here’s how to do it right:
- Whisk together the milk or cream with ricotta until smooth before adding to the pot. This prevents any lumps from forming.
- Gradually stir the cheese mixture into the soup on low heat. This helps it blend without clumping.
- Adding the spinach at the end keeps it bright and fresh while also incorporating it into the creamy mix.
By following these steps, your soup will be rich and satisfying, just like a hearty lasagna!
One-Pot White Chicken Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie or poached breast)
- 8 ounces lasagna noodles, broken into bite-size pieces
- 1 cup whole milk or heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful soup will take about 15 minutes to prep and around 25 minutes to cook. Altogether, you’ll have a delicious one-pot meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the finely chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes until they are softened and starting to look lovely.
2. Add the Flavors:
Next, stir in the minced garlic, dried oregano, dried basil, and red pepper flakes if you’re using them. Season with some salt and black pepper. Cook for another minute until you can smell all those delicious flavors.
3. Make the Soup Base:
Pour in the chicken broth and bring the mixture to a rolling boil. Once it’s boiling, add the broken lasagna noodles. Cook them according to the package instructions, stirring occasionally to keep them from sticking together.
4. Add the Chicken:
When the noodles are al dente, reduce the heat to medium-low. Stir in the shredded cooked chicken until everything is nice and mixed.
5. Creamy Cheese Mixture:
In a separate bowl, whisk together the whole milk or cream, ricotta cheese, and half of the mozzarella and Parmesan cheeses. This is your creamy goodness for the soup!
6. Combine It All:
Gradually add the cheese mixture to the pot, stirring well to combine everything into a rich and creamy texture.
7. Add Fresh Spinach:
Finally, toss in the chopped spinach and simmer for an additional 3-5 minutes, just until the spinach is wilted and everything is heated through. Give it a taste and add more salt or pepper if needed.
8. Serve and Enjoy:
Serve the soup hot, garnished with the remaining mozzarella, Parmesan cheeses, and a sprinkle of fresh parsley. It’s also delicious with some warm crusty bread for dipping!
This creamy, herby soup brings all the flavors of white chicken lasagna into a comforting one-pot meal! Enjoy your delicious creation!
Can I Use Different Types of Chicken?
Absolutely! While rotisserie chicken is convenient, you can use any cooked chicken you have on hand, such as poached or grilled. For a vegetarian version, consider using shredded tofu or chickpeas instead!
How Can I Adjust the Creaminess of the Soup?
If you prefer a lighter soup, swap out the heavy cream for whole milk or even a lower-fat milk option. For extra creaminess without added calories, try using more ricotta or a bit of Greek yogurt at the end!
Can I Make This Ahead of Time?
Yes, this soup can be made ahead! Prepare the soup up to the point of adding spinach and cheese, then cool and refrigerate it for up to 3 days. When ready to serve, reheat it gently on the stove and stir in the spinach and cheese until melted.
What Should I Serve With This Soup?
This soup is delicious on its own, but it pairs wonderfully with warm crusty bread or a side salad for a complete meal. If you’re feeling indulgent, garlic bread is also a great option!
