Growing up, lasagna was always this big production at our house – layers of noodles, multiple pots, and what felt like hours in the kitchen. My mom would spend half the day assembling it, and while it was delicious, it wasn’t exactly weeknight-friendly.
That’s why this one-pot lasagna soup has become my go-to comfort food hack. It’s got all those cozy Italian flavors we love about traditional lasagna, but without the fuss. Think of it as lasagna’s laid-back cousin who shows up in a sweatshirt instead of formal wear – just as tasty, but way more chill about the whole thing.
Why You’ll Love This Chicken Lasagna Soup
- One-pot convenience – Everything cooks in a single pot, which means less cleanup and more time to enjoy your evening. Just toss ingredients in as you go and let the magic happen.
- Quick weeknight dinner – Ready in under an hour, this soup brings the comfort of lasagna to your table without the lengthy prep and baking time of traditional lasagna.
- Cozy comfort food – With tender chicken, pasta, and two kinds of cheese swimming in a creamy broth, this soup delivers all the familiar flavors of lasagna in a warming bowl of goodness.
- Kid-friendly meal – The familiar pasta and cheese combination makes this soup an easy win with children, while sneaking in vegetables like spinach and carrots.
- Great for leftovers – This soup reheats beautifully, making it perfect for lunch the next day or meal prep for busy weeks.
What Kind of Chicken Should I Use?
For this soup recipe, boneless, skinless chicken breasts are your best bet since they’re lean and easy to cut into bite-sized pieces. While you could substitute chicken thighs if you prefer darker meat, breast meat stays tender in the soup without becoming stringy and maintains its shape well during cooking. Fresh chicken is ideal, but if you’re using frozen chicken breasts, make sure they’re completely thawed and patted dry before cutting – this helps them brown better when you’re searing them. For the most even cooking, try to cut your chicken pieces into similar-sized chunks, about 1-inch cubes.
Options for Substitutions
This cozy soup recipe is pretty adaptable – here are some helpful swaps if you need them:
- Chicken breasts: You can easily use chicken thighs instead, or even leftover rotisserie chicken (just add it towards the end of cooking). For a vegetarian version, try using extra beans or mushrooms.
- Lasagna noodles: No lasagna noodles? Other pasta shapes work great too – try broken fettuccine, bow ties, or even regular egg noodles. Just adjust the cooking time based on the pasta package instructions.
- Half-and-half: For a lighter version, use whole milk. For extra richness, heavy cream works too. Non-dairy folks can use unsweetened coconut milk or cashew cream.
- Cannellini beans: Great Northern beans or navy beans make perfect substitutes. You could even use chickpeas in a pinch.
- Frozen spinach: Fresh spinach works just as well – use about 6 cups fresh. You can also swap in kale or Swiss chard, just cook them a bit longer.
- Cheese blend: While the parmesan-mozzarella combo is nice, you can use any Italian cheese mix. Romano, Asiago, or provolone are all good options. Just keep the total amount of cheese the same.
Watch Out for These Mistakes While Cooking
The biggest challenge when making this soup is preventing the lasagna noodles from becoming too soft and mushy – add them only during the last 8-10 minutes of cooking and keep an eye on their texture. A common mistake is rushing the flour-butter mixture (roux), which needs about 1-2 minutes of cooking to remove the raw flour taste and properly thicken your soup. When adding the half-and-half, make sure to lower the heat and stir constantly to prevent curdling, and never let the soup come to a full boil after this point. For the best results, add the spinach and cheese right at the end of cooking, allowing them to just wilt and melt respectively – overcooking these ingredients can make the spinach slimy and the cheese stringy or grainy.
What to Serve With White Chicken Lasagna Soup?
Since this soup is already packed with pasta, protein, and veggies, you’ll want to keep the sides simple and complementary. A warm, crusty loaf of Italian bread or some garlic knots are perfect for soaking up all that creamy broth. If you’re craving something fresh, try a light side salad with crisp romaine lettuce, cherry tomatoes, and a simple Italian dressing. For an extra special touch, you could serve some additional warmed garlic bread with melted mozzarella on top – because let’s be honest, you can never have too much cheese with a recipe like this!
Storage Instructions
Keep Fresh: This cozy soup will stay good in the fridge for up to 4 days when kept in an airtight container. Just keep in mind that the noodles might absorb more liquid as it sits, making the soup thicker – but that’s not necessarily a bad thing! You can always thin it out with a splash of chicken broth if needed.
Freeze: If you’re planning to freeze this soup, I recommend doing it before adding the noodles and dairy. Store it in freezer-safe containers for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge, then add fresh noodles and cream while reheating.
Warm Up: Gently reheat portions on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. If using the microwave, heat in 1-minute intervals at 50% power, stirring between each interval. Add a splash of cream or broth if the soup seems too thick after reheating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2300-2500
- Protein: 130-150 g
- Fat: 140-160 g
- Carbohydrates: 180-200 g
Ingredients
- 3 tablespoons olive oil, separated
- 1 pound chopped boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried basil, split
- 2 tablespoons butter
- 1 large onion, diced
- 2 carrots, peeled and sliced
- 1/3 cup all-purpose flour
- 8 cups chicken stock
- 15-ounce can cannellini beans, rinsed and drained
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8-10 uncooked lasagna noodles, broken into smaller pieces
- 2 cups half-and-half cream
- 10 ounces frozen baby spinach, thawed and chopped
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Step 1: Cook the Chicken
In a large pot, heat 2 tablespoons of oil over medium heat.
Once the oil is hot, add in the chicken pieces and season them with salt, pepper, and 1 teaspoon of dried basil.
Cook the chicken until it is fully cooked through.
Once done, remove the chicken from the pot and set it aside.
Step 2: Sauté the Vegetables
In the same pot, add 1 tablespoon of oil and 1 tablespoon of butter.
Add in the diced carrots and sliced onion.
Sauté the vegetables for 4-5 minutes until they begin to soften.
Step 3: Thicken the Sauce
Stir in the flour with the sautéed vegetables and let it cook for 1 minute, allowing the raw flour taste to cook off.
Slowly whisk in the broth, ensuring that it is added gradually to avoid a lumpy sauce.
Step 4: Simmer the Soup
Add the dried parsley, dried oregano, remaining 1 teaspoon of dried basil, additional salt and pepper, beans, and lasagna noodles to the pot.
Stir to combine.
Cover the pot and let it simmer, stirring occasionally, for 20-22 minutes or until the pasta is tender.
Step 5: Incorporate the Chicken and Finish the Soup
Once the pasta is tender, add the cooked chicken back into the pot.
Turn the heat to low and stir in the half and half, spinach, Parmesan, and mozzarella.
Continue stirring until the cheese is melted and everything is warmed through.
Step 6: Serve and Enjoy
Serve the soup in bowls, garnished with more mozzarella and Parmesan on top.
Enjoy your hearty and delicious chicken lasagna soup!