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Amazing 1-Pot creamy white chicken lasagna soup

creamy white chicken lasagna soup
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You will love this Creamy White Chicken Lasagna Soup. It captures all the comforting flavors of lasagna—tender chicken, rich, cheesy sauce, and small pasta—in one easy, warm bowl. Skip the layering and baking for a quick weeknight win.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into small pieces
  • 1 cup heavy cream
  • 8 ounces cream cheese, cubed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Add the broken lasagna noodles to the pot. Cook according to the pasta package directions, stirring often to prevent sticking.
  5. Return the cooked chicken to the pot.
  6. Reduce the heat to low. Stir in the heavy cream and cubed cream cheese until the cream cheese melts and the soup becomes smooth and creamy.
  7. Stir in the Parmesan cheese and ricotta cheese until well combined. Heat through gently; do not boil after adding dairy.
  8. Remove the soup from the heat. Stir in half of the mozzarella cheese until melted.
  9. Ladle the soup into bowls. Top each serving with the remaining mozzarella cheese and a sprinkle of fresh parsley.

Notes

  • You can shred the cooked chicken instead of cutting it into pieces for a different texture.
  • For a quick option, use pre-cooked rotisserie chicken. Add it in step 4 with the noodles.
  • Use low-sodium broth if you are watching your salt intake.
  • This soup thickens as it cools. You may need to add a splash of extra broth or milk when reheating leftovers.

Nutrition

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