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One Pot White Chicken Lasagna Soup

A comforting and easy dish that combines the creamy goodness of lasagna with the warmth of soup, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 servings
Calories 450 kcal

Ingredients
  

For the Soup

  • 1 tablespoon olive oil For cooking the chicken
  • 1 pound boneless, skinless chicken breasts, diced Can use shredded rotisserie chicken as a shortcut
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version
  • 2 cups uncooked lasagna noodles, broken into pieces
  • 1 cup ricotta cheese For creaminess
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups spinach, chopped Can add more vegetables
  • Fresh basil or parsley for garnish (optional) For garnish

Instructions
 

Cooking

  • Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned.
  • Add chopped onion and minced garlic, stirring until the onion is soft.
  • Season with Italian seasoning, salt, and black pepper.
  • Pour in the chicken broth and bring to a boil.
  • Add the broken lasagna noodles and stir. Reduce heat and let it simmer until the noodles are tender.
  • Stir in ricotta cheese, mozzarella cheese, Parmesan cheese, and chopped spinach until everything is well combined and melted.
  • Remove from heat and let cool for a few minutes.

Notes

Serve hot, with crusty bread on the side. Cool completely before storing in the fridge for 3-4 days, or freeze in portions for up to 3 months.
Keyword Chicken Soup, Comfort Food, easy recipe, Lasagna Soup, One Pot Meal