Dive into a bowl of pure comfort with our One-Pot White Chicken Lasagna Soup. This delightful creation combines the heartiness of traditional lasagna with the ease of a one-pot wonder. Succulent chicken, perfectly cooked vegetables, and lasagna noodles mingle in a creamy broth, creating a soup that’s as satisfying to make as it is to savor. Say goodbye to multiple pots and pans and hello to a flavorful, hassle-free meal that will become a new family favorite.
This One-Pot White Chicken Lasagna Soup has become our household’s ultimate cold-weather remedy. On a chilly evening, the aroma of sautéed onions, garlic, and simmering broth fills our kitchen, immediately drawing the family together. As the first spoonful touches our lips, we’re transported to a culinary paradise where each bite is a comforting hug. It’s the kind of soup that magically warms both body and soul, making it a staple on our dinner table and a recipe I can’t wait to share with you.
Why This One-Pot White Chicken Lasagna Soup:
- Effortless Elegance: Achieve the richness of lasagna without the fuss. This one-pot wonder streamlines the process for a dish that’s both convenient and elegant.
- Creamy Dreamy Broth: The combination of half and half and optional heavy cream results in a luxuriously creamy broth that envelops every ingredient in velvety goodness.
- Versatile Veggies: A medley of onions, carrots, and green bell peppers adds color, flavor, and nutrients to the soup, ensuring a well-rounded and satisfying meal.
- Perfectly Seasoned: A harmonious blend of herbs and spices, including parsley, basil, oregano, thyme, and a hint of red pepper flakes, elevates the soup to a new level of culinary bliss.
- Luscious Layers: Broken lasagna noodles absorb the flavors of the soup, providing delightful pockets of pasta perfection in every bite.
- Cheese Lovers’ Delight: Finished with freshly grated Parmesan and a trio of cheeses—mozzarella, Parmesan, and ricotta—this soup is a cheese lover’s dream come true.
Ingredients:
- 1 pound boneless, skinless chicken breasts, chopped (454g)
- 3 tablespoons olive oil, divided
- 3 tablespoons 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 (2,120-2,600ml)
- 3 tablespoons cornstarch
- 15 oz can cannellini beans, rinsed and drained (425g)
- 1 tablespoon chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- Dash-1/4 teaspoon red pepper flakes (optional)
- 10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces*
- 2-3 cups half and half (may sub fat-free evaporated milk) (480-720ml)
- 1/2 cup heavy cream (optional) (120ml)
- 10 oz chopped frozen baby spinach, thawed (283g)
- 1 cup freshly grated Parmesan cheese (100g)
Directions:
- Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium-high heat. Add chicken and cook until almost cooked through. Remove to a plate.
- Melt butter with 2 tablespoons olive oil in the now-empty pot over medium-high heat. Add onions and carrots; cook, stirring, for 3 minutes. Add bell pepper and garlic; cook for 1 minute. Sprinkle in flour, then cook, stirring constantly for 3 minutes (it will be thick).
- Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon, and all remaining herbs and spices. Add lasagna noodles.
- Bring to a boil, then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
- Turn heat to low, discard bay leaf, and stir in half and half, optional heavy cream, and spinach; warm through. Stir in 1 cup Parmesan cheese until melted. Add additional half and half or broth if desired for a less “chunky” soup. Season with salt and pepper to taste. Garnish individual servings with desired amounts of cheeses.
Notes: For a vegetarian version, omit the chicken and use vegetable broth. Adjust the spice level by controlling the amount of red pepper flakes. The soup reheats well, making it perfect for leftovers.
