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One-Pot Creamy White Chicken Lasagna Soup

A close-up of a dark bowl filled with creamy white chicken lasagna soup, topped with shredded chicken, spinach, and dollops of ricotta cheese.
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Capture the comforting flavors of white chicken lasagna in a rich, velvety soup. This one-pot recipe delivers cheesy, hearty satisfaction perfect for a cozy weeknight dinner.

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
  • 4 cups low-sodium chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 8 ounces cream cheese, cut into cubes
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 6 ounces lasagna noodles, broken into 1-inch pieces
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Scrape up any browned bits from the bottom of the pot.
  4. Stir in the cream of chicken soup, cream cheese cubes, Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer, stirring frequently until the cream cheese has fully melted and the broth is smooth.
  5. Add the broken lasagna noodles and the cooked chicken back into the pot. Return the soup to a simmer, then reduce the heat to medium-low, cover, and cook for 10 to 12 minutes, or until the lasagna noodles are tender. Stir occasionally to prevent sticking.
  6. Stir in the chopped sun-dried tomatoes, heavy cream, and Parmesan cheese. Cook for 2 minutes until heated through.
  7. Remove the pot from the heat. Gently stir in the fresh spinach until it wilts.
  8. In a small bowl, combine the ricotta cheese and mozzarella cheese. Drop spoonfuls of this cheese mixture over the top of the soup. Let it sit, covered, for 5 minutes to allow the cheese to soften and melt slightly.
  9. Serve immediately, topping each bowl with extra Parmesan cheese.

Notes

  • For an even richer flavor, substitute half of the chicken broth with dry white wine, letting it reduce slightly before adding the remaining broth.
  • If you prefer a smoother texture, use an immersion blender to briefly blend a small portion of the soup before adding the final cheeses.
  • This soup pairs well with a crisp Sauvignon Blanc or a light Pinot Grigio.

Nutrition

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