This One-Pot White Chicken Lasagna Soup is a warm and cozy dish. It brings together tender chicken, creamy cheese, and hearty noodles—all in one big pot!
Who wouldn’t love a soup that tastes like lasagna? I like to add a sprinkle of fresh herbs on top for a pretty finish. It’s super easy too—just mix, cook, and enjoy a bowl of comfort!
Key Ingredients & Substitutions
Olive Oil: This is perfect for sautéing veggies, but feel free to swap in any cooking oil you prefer, like avocado or canola oil. They all work well without compromising flavor.
Chicken: I love using rotisserie chicken for convenience! If you want to make it healthier, you can use leftover roasted chicken or even shredded turkey.
No-Boil Lasagna Noodles: These noodles are quick and easy but can be replaced with any pasta you have on hand. Just adjust the cooking time according to the type you choose.
Cheeses: While I recommend ricotta and mozzarella for their creaminess, feel free to use cottage cheese in place of ricotta or try different melting cheeses like gouda or cheddar!
How Do I Get the Soup Creamy and Flavorful?
The key to a creamy soup is allowing the cheeses to melt softly into the broth. Start by sautéing the vegetables to build flavor, then gradually add in your soups’ main ingredients.
- Use medium-low heat when mixing in the cheeses to avoid clumping.
- Add the half and half or cream slowly, stirring continuously for a smooth texture.
- Adjust seasoning at the end—don’t rush! This simple step makes a big difference in taste.
One-Pot White Chicken Lasagna Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Seasonings:
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
Main Ingredients:
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 ounces no-boil lasagna noodles, broken into pieces
Cheesy Goodness:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup half and half or heavy cream
Finishing Touches:
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
- Sour cream or extra ricotta cheese for topping (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and approximately 20 minutes to cook. In total, you’ll spend around 35 minutes before diving into a comforting bowl of creamy goodness!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, then sauté for about 5-7 minutes until they soften up and the onions turn a little translucent.
2. Add Seasonings:
Now, toss in the minced garlic, Italian seasoning, and dried basil. Cook for another minute until your kitchen smells amazing!
3. Boil and Cook the Noodles:
Pour in the chicken broth and bring everything to a boil. Once boiling, add the broken lasagna noodles. Reduce the heat to medium-low and let it simmer for about 8-10 minutes until the noodles are tender.
4. Stir in the Chicken:
After the noodles are cooked, stir in the shredded chicken. You can use rotisserie chicken for convenience!
5. Add the Cheeses:
Lower the heat to low. Now comes the best part! Add the ricotta, mozzarella, Parmesan cheese, and half and half. Stir gently until the cheeses melt into the soup, making it creamy and rich.
6. Season and Serve:
Give it a taste and season it with salt and freshly ground black pepper as needed. Serve hot, garnished with fresh parsley or basil. If you want to go the extra mile, add a dollop of sour cream or an extra scoop of ricotta for some added creaminess!
Enjoy a comforting bowl of creamy, cheesy chicken lasagna soup made all in one pot!
Can I Use Different Pasta?
Absolutely! If you don’t have no-boil lasagna noodles, you can substitute them with any pasta you like, such as shells or penne. Just cook the pasta according to the package instructions before adding it to the soup, as they will need more time to cook.
Can I Make This Soup Vegetarian?
Yes! To make this soup vegetarian, simply omit the chicken and add more vegetables, like spinach or zucchini. You could also use vegetable broth instead of chicken broth for an added depth of flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up on the stovetop over medium heat, adding a splash of broth or water to loosen the soup if it thickens too much.
Can I Freeze This Soup?
You can freeze this soup, but it’s best to do so before adding the dairy. Allow it to cool completely, then pour it into freezer-safe containers. When ready to enjoy, thaw in the fridge overnight, then reheat and stir in the cheeses once heated through for a fresh taste!
