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One Pot White Chicken Lasagna Soup Recipe

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4.2 from 54 reviews

This comforting One Pot White Chicken Lasagna Soup brings together all the cozy flavors of a classic white chicken lasagna in a hearty, easy-to-make soup. Using simple ingredients like shredded zucchini, cooked chicken, and a creamy broth enriched with half and half and Parmesan cheese, this soup is perfect for a quick weeknight dinner or a cozy meal on a chilly day.

Ingredients

Base & Vegetables

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 carrots, peeled and sliced
  • 1 large yellow onion, peeled and diced
  • ½ red bell pepper, seeded and diced
  • 1 zucchini, shredded
  • 6 cloves garlic, minced

Thickening & Broth

  • ⅓ cup all-purpose flour
  • 9 cups low sodium chicken broth, divided
  • 3 tablespoons cornstarch
  • 1 tablespoon chicken bouillon
  • 2 bay leaves

Proteins & Pasta

  • 1 pound cooked chicken, chopped
  • 10 lasagna noodles, uncooked, broken into 1-2 inch pieces

Herbs & Spices

  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon red pepper flakes (optional)

Dairy & Extras

  • 2-3 cups half and half
  • ½ cup heavy cream (optional)
  • 8 ounces chopped frozen spinach, thawed and drained
  • 1 ½ cups Parmesan cheese, grated
  • Mozzarella cheese, shredded (for garnish)

Instructions

  1. Sauté Vegetables: In a large pot, heat the butter and olive oil over medium heat. Add the carrots, onion, red bell pepper, and shredded zucchini. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
  2. Add Garlic and Flour: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste and create a roux base for the soup.
  3. Add Broth and Seasonings: Gradually whisk in 6 cups of the low sodium chicken broth to avoid lumps. Add the remaining 3 cups of broth separately if needed to adjust consistency. Add chicken bouillon, bay leaves, dried parsley, dried basil, oregano, thyme, salt, pepper, and optional red pepper flakes. Bring the mixture to a boil, then reduce heat to a simmer.
  4. Cook Lasagna Noodles: Add the broken uncooked lasagna noodles to the simmering broth. Cook for about 10 minutes, stirring occasionally, until the noodles are just tender.
  5. Prepare Cornstarch Slurry: In a small bowl, mix the cornstarch with a small amount of water or broth to make a slurry. Stir the slurry into the soup and cook for 2-3 minutes more until the soup thickens slightly.
  6. Add Chicken and Dairy: Stir in the chopped cooked chicken, thawed and drained spinach, half and half, and optional heavy cream. Simmer gently for 5 more minutes to heat through and blend the flavors.
  7. Finish with Cheese: Remove the bay leaves and stir in the grated Parmesan cheese until melted and well combined.
  8. Serve: Ladle the hot soup into bowls and garnish with shredded mozzarella cheese. Serve immediately, enjoying the creamy, hearty lasagna soup.

Notes

  • For best texture, use freshly cooked chicken or rotisserie chicken chopped into bite-sized pieces.
  • If you prefer a thicker soup, adjust the amount of cornstarch slurry accordingly.
  • The heavy cream is optional but adds extra richness to the soup.
  • You can substitute fresh spinach for frozen, but be sure to chop and wilt it before adding.
  • Breaking the lasagna noodles into smaller pieces allows them to cook evenly and creates a more spoon-friendly soup.

Find it online: https://recipethrive.com/one-pot-white-chicken-lasagna-soup-recipe/