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Creamy One-Pot White Chicken Lasagna Soup

A close-up of a bowl of rich white chicken lasagna soup, featuring shredded chicken, spinach, and grated Parmesan cheese.
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Make this creamy white chicken lasagna soup for a comforting, easy weeknight dinner. It delivers classic lasagna flavor without the layering work, ready fast in one pot.

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
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes, drained and chopped (optional)
  • 8 ounces lasagna noodles, broken into small pieces
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 4 ounces cream cheese, cut into cubes
  • 2 cups fresh spinach
  • 1 cup shredded mozzarella cheese

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until lightly browned, about 5 minutes.
  2. Add onion to the pot and cook until softened, about 4 minutes. Stir in garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in chicken broth and add diced tomatoes (with liquid) and sun-dried tomatoes, if using. Bring the mixture to a boil.
  4. Add the broken lasagna noodles to the boiling broth. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, or until the noodles are tender, stirring occasionally to prevent sticking.
  5. Reduce heat to low. Stir in heavy cream, Parmesan cheese, and cream cheese cubes until the cheeses melt and the soup becomes creamy.
  6. Stir in the fresh spinach until it wilts completely.
  7. Stir in the mozzarella cheese until melted and incorporated. Taste and adjust seasonings if needed.
  8. Serve immediately, topping each bowl with extra Parmesan cheese.

Notes

  • For a richer flavor, use rotisserie chicken instead of raw chicken; shred it and add it in step 5 after the noodles are cooked.
  • If you skip the sun-dried tomatoes, add 1/2 cup frozen peas along with the spinach for color and sweetness.
  • This soup thickens as it cools. Add a splash of extra broth or milk when reheating if the consistency is too thick for your liking.

Nutrition

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