This cozy One-Pot White Chicken Lasagna Soup is warm and creamy, packed with tender chicken, noodles, and a tasty blend of cheeses. Perfect for busy days!
I love how everything cooks in one pot—no fuss, just deliciousness! It’s like a hug in a bowl, and I could gladly eat it all week long! 🥰
Key Ingredients & Substitutions
Olive Oil: This is essential for sautéing your veggies. You can swap it for butter or avocado oil if desired. Butter will add a rich flavor.
Chicken: I recommend using rotisserie chicken for convenience. However, you can use any cooked chicken or even turkey if that’s what you have on hand!
No-Boil Lasagna Noodles: These save time, but if you can’t find them, regular lasagna noodles work too. Just cook them separately before adding them to the soup.
Cheese: I love using a mix of ricotta, mozzarella, and Parmesan for creaminess and flavor. If you’re lactose intolerant, try vegan cheese or cashew ricotta instead.
Greens: Spinach is a favorite, but kale or Swiss chard also work well. If you can’t get fresh greens, frozen spinach will do; just make sure to thaw and drain it first!
How Do I Cook the Perfect One-Pot Soup Without Burning It?
The trick to avoiding burning is to keep an eye on the heat. Start with medium heat to sauté your vegetables until they’re soft. Make sure to stir frequently, especially once you add the chicken broth and noodles.
- After adding the no-boil noodles, stir occasionally to prevent them from sticking together.
- Once the noodles are in, lower the heat after reaching a boil. This keeps the soup simmering without burning the bottom.
- When adding cream and cheeses, do it at lower heat to prevent curdling.
Taking your time with each step will reward you with a delicious and creamy result! Enjoy your cooking experience!
How to Make One-Pot White Chicken Lasagna Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cooked, shredded chicken breast
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz no-boil lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup chopped fresh spinach or kale
- 1/2 cup finely diced carrots
- 1/2 cup finely diced celery
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 20 minutes of active preparation time, plus an additional 10-15 minutes of cooking time. In total, you can whip up this comforting dish in about 30-35 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
2. Add Garlic:
Once the vegetables are softened, add the minced garlic and cook for another minute. This will bring out the amazing flavor of the garlic!
3. Combine Chicken and Broth:
Now, stir in your cooked, shredded chicken, the chicken broth, and the dried Italian seasoning. Bring the mixture to a delightful boil, which will enhance all those flavors.
4. Cook the Noodles:
When the soup is boiling, toss in the broken lasagna noodles. Reduce the heat and let it simmer for about 10 minutes, stirring occasionally to ensure the noodles don’t stick together.
5. Add Cream and Cheese:
Once the noodles are tender, lower the heat a little more. Now stir in the heavy cream, chopped spinach, ricotta cheese, shredded mozzarella, and grated Parmesan. Mix well until everything is melted together and the soup is creamy.
6. Season to Taste:
Season your soup with salt, pepper, and the optional crushed red pepper flakes for a little kick! Let it cook for another 2-3 minutes to get everything warmed through and slightly thickened.
7. Serve and Enjoy:
Dish out your soup hot, garnishing each bowl with fresh chopped parsley and a sprinkle of freshly cracked black pepper. Serve with some crusty bread or garlic bread on the side for dipping!
Now, sit back and enjoy your hearty, creamy One-Pot White Chicken Lasagna Soup! It’s like a warm hug in a bowl!
Can I Use Leftover Turkey Instead of Chicken?
Absolutely! Leftover turkey works wonderfully in this recipe. Just shred it and use it in place of chicken for a delicious twist, especially after the holidays!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.
Can I Adjust the Amount of Cheese?
Yes, you can adjust the cheese to suit your taste! For a lighter version, reduce the amount of mozzarella and Parmesan, or substitute with low-fat cheeses. Just remember that the creaminess may vary.
What Can I Substitute for Heavy Cream?
If you’re looking to lighten things up, you can use half-and-half, whole milk, or even a dairy-free cream alternative, like coconut cream. Keep in mind that these substitutions may alter the richness slightly!
