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Creamy One-Pot White Chicken Lasagna Soup

A close-up of a white bowl filled with creamy white chicken lasagna soup, topped with shredded chicken, melted cheese, and herbs.
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This creamy one-pot white chicken lasagna soup captures the comforting flavors of classic lasagna without the layering effort. It is a hearty, cheesy meal perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1 cup shredded mozzarella cheese
  • 1/2 cup fresh spinach, chopped (optional)
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, Italian seasoning, basil, and red pepper flakes, if using. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil.
  4. Add the broken lasagna noodles to the pot. Cook according to package directions, stirring often to prevent sticking, until the noodles are tender, about 8 to 10 minutes.
  5. Stir in the shredded chicken, heavy cream, and cubed cream cheese. Continue to cook over medium-low heat, stirring until the cream cheese is fully melted and the soup is creamy. Do not let it boil once the cream is added.
  6. Remove the pot from the heat. Stir in the Parmesan cheese, mozzarella cheese, and spinach, if using. Stir until the cheeses are melted and the soup is smooth.
  7. Season with salt and pepper to your preference. Serve immediately with extra Parmesan cheese on top.

Notes

  • For an even richer flavor, substitute half of the chicken broth with Alfredo sauce to create a Chicken Alfredo lasagna soup base.
  • You can prepare this soup ahead of time; store leftovers in the refrigerator for up to 3 days. Add a splash of milk or broth when reheating to restore the creamy consistency.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup before adding the cheeses.

Nutrition

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