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One-Pot Creamy White Chicken Lasagna Soup

A close-up of a white bowl filled with creamy white chicken lasagna soup, topped with shredded chicken, spinach, and Parmesan cheese.
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Make this easy, one-pot creamy white chicken lasagna soup for a comforting weeknight dinner. It captures all the cheesy, savory flavors of white lasagna in a simple, hearty soup bowl.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (8 ounce) package cream cheese, cubed
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sun-dried tomatoes, drained and chopped (optional)
  • 1 cup lasagna noodles, broken into small pieces
  • 1 cup fresh spinach
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth. Scrape up any browned bits from the bottom of the pot.
  4. Stir in cream of chicken soup, cream cheese cubes, Italian seasoning, salt, and pepper. Bring the mixture to a simmer, stirring until the cream cheese is fully melted and the broth is smooth.
  5. Return the cooked chicken to the pot. Add the broken lasagna noodles and sun-dried tomatoes, if using.
  6. Simmer uncovered for 10 to 12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  7. Stir in the fresh spinach until it wilts.
  8. Remove the pot from the heat. Stir in the ricotta cheese until combined.
  9. Ladle the soup into bowls. Top each serving with mozzarella cheese and Parmesan cheese before serving hot.

Notes

  • For shredded chicken, cook the chicken breasts directly in the broth until done, then shred them before adding the cream cheese.
  • If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the simmering soup before adding the noodles.
  • Use oven-ready lasagna noodles to skip the pre-cooking step, but adjust simmering time as needed.

Nutrition

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