Creamy One-Pot White Chicken Lasagna Soup

Creamy, cheesy, and filled with tender chicken and lasagna noodles, this White Chicken Lasagna Soup is the kind of dinner that makes you want to settle in with a big bowl and a piece of crusty bread. It has all the cozy flavors of white lasagna, but everything cooks together in one pot.

There’s so much to love about this soup. Chicken, carrots, bell pepper, white beans, spinach, and broken lasagna noodles simmer in an herby chicken broth before half and half and Parmesan turn it wonderfully creamy. Add spoonfuls of ricotta and a little mozzarella on top, and every bowl starts to feel a lot like lasagna—without having to assemble a single layer.

It’s especially lovely on a cool evening when you’re craving something substantial and comforting. The noodles make it hearty, the vegetables and spinach add freshness, and the creamy Parmesan broth brings everything together. Make a big pot for dinner, pile on your favorite cheeses, and dig in.

Why You’ll Love This Recipe

If you love creamy pasta dishes and cozy soups, this recipe gives you a little of both. The broken lasagna noodles cook right in the broth, soaking up all those savory flavors as they become tender.

I also love how much goodness fits into one pot. There’s chicken for heartiness, cannellini beans for extra substance, carrots and bell pepper for vegetables, and spinach stirred in near the end. Parsley, basil, oregano, thyme, garlic, and bay leaves give the creamy broth plenty of savory Italian-inspired flavor.

But the cheese might be the best part. Parmesan melts directly into the soup, while mozzarella, more Parmesan, and ricotta can be added to each bowl. That final spoonful of ricotta is such a simple touch, but it really brings home the white-lasagna feeling.

And despite that rich, comforting result, you don’t have to build and bake an entire lasagna. Everything comes together in the same pot, making this an especially satisfying option for a cozy family dinner.

White Chicken Lasagna Soup Ingredients

Here’s what you’ll need to make this creamy, hearty soup:

Chicken – Boneless skinless chicken breasts make the soup filling and hearty. Chop the chicken into bite-size pieces so you get a little in every bowl.
Olive Oil and Butter – Used for cooking the chicken and vegetables. The butter also adds richness to the creamy soup base.
Onion, Carrots, and Green Bell Pepper – These vegetables create the savory foundation of the soup and add color, texture, and a touch of natural sweetness.
Garlic – 4-6 cloves give the broth plenty of garlicky flavor and pair especially well with the Parmesan and Italian herbs.
Flour and Cornstarch – These work together to thicken the chicken broth and give the soup its creamy, substantial consistency.
Chicken Broth – Low sodium chicken broth forms the base of the soup. The recipe calls for 9-11 cups, so you can use additional broth at the end if you prefer a less chunky consistency.
Cannellini Beans – These mild white beans add another hearty element to the soup and fit right into the creamy broth.
Chicken Bouillon – Adds another layer of savory chicken flavor to the broth.
Parsley, Basil, Oregano, and Thyme – This combination of dried herbs gives the soup its Italian-inspired flavor.
Bay Leaves – Simmering the bay leaves with the soup adds subtle depth to the broth. Remember to remove them before serving.
Salt and Pepper – Season the soup as it cooks, then taste at the end and add more if needed.
Red Pepper Flakes – Optional, but a dash to 1/4 teaspoon adds a little warmth without changing the creamy character of the soup.
Lasagna Noodles – The ingredient that gives this soup its lasagna feel! Break 10 uncooked noodles into approximately 1-2 inch pieces before adding them directly to the pot.
Half and Half – This is what turns the broth wonderfully creamy. You can substitute fat free evaporated milk as noted in the recipe.
Heavy Cream – Optional, but the 1/2 cup makes the soup even richer and creamier.
Baby Spinach – Chopped frozen baby spinach is thawed and stirred in near the end, adding some greens without requiring extra prep.
Parmesan Cheese – A full cup of freshly grated Parmesan melts directly into the soup, adding salty, cheesy richness to the creamy broth.

For the Cheese Garnish

Mozzarella Cheese – Sprinkle shredded mozzarella over each serving for an extra cheesy finish.
Parmesan Cheese – Add another shower of freshly grated Parmesan just before serving.
Ricotta Cheese – A spoonful of ricotta on top gives each bowl that final creamy touch that makes it feel even more like white lasagna.

Step-by-Step Instructions

Let’s make the soup!

First, cook the chicken. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.

Next, cook the vegetables. Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).

Build the soup. Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.

Let the noodles simmer. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).

Finally, make it creamy. Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.

Expert Tips

This soup is straightforward to make, but a few little details will help you get the best result.

Don’t worry about perfect noodle pieces. Break the lasagna noodles into approximately 1-2 inch pieces as called for in the recipe. They don’t need to look identical. Once they’re tender and mixed throughout the soup, uneven pieces are hardly noticeable.

Give the noodles an occasional stir. Because the pasta cooks directly in the soup, it can settle at the bottom of the pot. Stirring occasionally during the 20-30 minute simmer helps keep the noodles from sticking.

Add the broth gradually. The flour creates a thick mixture with the cooked vegetables. Slowly stirring in the broth makes it easier to incorporate everything into the soup base.

Wait until the end for the dairy and Parmesan. Keep the heat low when you add the half and half, optional heavy cream, spinach, and Parmesan. You only need to warm everything through and give the cheese time to melt into the broth.

Make the consistency your own. This is meant to be a substantial soup, especially with the chicken, beans, vegetables, and lasagna noodles. If it becomes chunkier than you prefer, stir in additional half and half or broth as directed in the recipe.

Recipe Variations

There are a few easy ways to adjust this soup without changing its basic character.

For a different pasta shape, replace the lasagna noodles with 2 ½ cups uncooked small shells. The smaller pasta will need less simmering time, so keep an eye on it as it cooks.

You can also leave out the 1/2 cup heavy cream, since it’s optional. If you still want the soup on the thicker side, whisk 2 teaspoons cornstarch with some of the chicken broth and add it to the soup to simmer and thicken.

For the half and half, fat free evaporated milk is another option included in the recipe.

And if you like a subtle kick, add the red pepper flakes. A dash will keep things mild, while up to 1/4 teaspoon will give the creamy soup a little more warmth. You can leave them out completely if you prefer.

Storage & Reheating

This soup makes satisfying leftovers, but keep in mind that pasta continues to soak up liquid as it sits. After a night in the refrigerator, you may find that your soup is considerably thicker than it was when you first made it.

Store cooled leftovers in an airtight container in the refrigerator. When you’re ready for another bowl, gently reheat the soup on the stovetop, stirring occasionally until it is hot throughout.

If the noodles have absorbed too much of the broth, stir in a little additional chicken broth or half and half as the soup reheats. Add just enough to bring it back to the consistency you like.

You can also reheat individual portions in the microwave. Stir partway through so the creamy broth, chicken, and noodles heat more evenly.

What to Serve with White Chicken Lasagna Soup

This soup is hearty enough to be dinner all by itself. Between the chicken, beans, vegetables, spinach, lasagna noodles, and creamy broth, there’s plenty happening in every bowl.

When I want something alongside it, I’d keep things simple. A thick slice of crusty bread is perfect for dipping into the Parmesan broth, and garlic bread is a natural choice if you want to lean even further into those comforting Italian-inspired flavors.

For something fresher, pair the soup with a simple green salad or crisp vegetable side. The contrast is especially nice next to the rich, creamy broth.

Most importantly, don’t forget the cheese garnishes. Finish each bowl with shredded mozzarella, freshly grated Parmesan, and ricotta cheese. You can add just a little or make it extra cheesy—the toppings are what really give each serving that final white-lasagna touch.

Recipe FAQs

1. Can I use a different pasta instead of lasagna noodles?

Yes! You can swap the lasagna noodles for 2 ½ cups uncooked small shells. The shells will cook a little faster than the lasagna noodles, so simply reduce the simmering time and cook until the pasta is tender.

2. How do I keep the lasagna noodles from sticking to the bottom?

Make sure to stir the soup occasionally while the noodles simmer, especially along the bottom of the pot. The noodles cook directly in the broth for about 20-30 minutes, and a few good stirs will help keep them separated and prevent sticking.

3. Can I make White Chicken Lasagna Soup without heavy cream?

Yes, the 1/2 cup heavy cream is completely optional. If you leave it out and still want a thicker soup, whisk 2 teaspoons cornstarch with some of the chicken broth and stir it into the soup. Let it simmer until the broth thickens.

4. Why does my White Chicken Lasagna Soup get so thick?

The lasagna noodles soak up some of the broth as they cook and will continue to absorb liquid as the soup sits. If your soup becomes thicker than you like, simply stir in additional chicken broth or half and half until it reaches your desired consistency.

5. When should I add the cream and Parmesan cheese?

Add them after the lasagna noodles are tender. Turn the heat to low, remove the bay leaf, and stir in the half and half, optional heavy cream, and spinach. Once everything is warmed through, stir in 1 cup freshly grated Parmesan cheese until melted.

Creamy One-Pot White Chicken Lasagna Soup

A rich, creamy soup that brings together chicken, vegetables, broken lasagna noodles, spinach, Parmesan, and Italian herbs in one pot. Finished with mozzarella, Parmesan, and ricotta, it has the familiar components of white chicken lasagna in soup form.

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Course: Main Course

Cuisine: Italian-American

Keyword: Chicken Lasagna Soup, White Chicken Lasagna Soup

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Ingredients

1 pound boneless skinless chicken breasts, chopped
3 tbsp olive oil, divided
3 tbsp butter
1 large onion, chopped
2 carrots, peeled and sliced
1 green bell pepper, chopped
4-6 cloves garlic, minced
1/3 cup flour
9-11 cups low sodium chicken broth, divided
3 tbsp cornstarch
15 oz can canneli beans, rinsed and rained
1 tbsp chicken bouillon
1 tsp EACH dried oregano, dried thyme, salt, pepper
2 bay leaves
1/4 tsp red pepper flakes (optional)
10 uncooked lasagna noodles broken into approx. 1-2 inch pieces
2-3 cups half and half (may sub fat free evaporated milk)
1/2 cup heavy cream (optional)
10 OZ chopped frozen baby spinach, thawed
1 cup freshly grated Parmesan cheese

Cheese Garnish

shredded mozzarella cheese
freshly grated Parmesan cheese
ricotta cheese

Instructions

Add 1 tablespoon olive oil to a large Dutch oven or soup pot and place it over medium-high heat. Add the chicken and cook until it is nearly cooked through. Transfer the chicken to a plate.
In the same pot, combine the butter with the remaining 2 tablespoons olive oil and keep the heat at medium-high. Add the onions and carrots, stirring as they cook for 3 minutes. Add the bell pepper and garlic and continue cooking for 1 minute. Sprinkle in the flour and cook for another 3 minutes, stirring constantly. The mixture will become thick.
Reduce the heat to low. Slowly stir in 8 cups chicken broth. In a separate container, whisk 3 tablespoons cornstarch with 1 cup additional chicken broth, then pour this mixture into the soup. Add the chicken, beans, chicken bouillon, and all remaining herbs and spices. Stir in the lasagna noodles.
Bring the soup to a boil, then lower the heat to a simmer. Cook until the lasagna noodles are tender, approximately 20-30 minutes. Stir occasionally during cooking so the noodles do not stick to the bottom of the pot.
Reduce the heat to low. Remove and discard the bay leaf. Stir in the half and half, optional heavy cream, and spinach, then heat everything through. Add 1 cup Parmesan cheese and stir until melted. For a thinner, less chunky consistency, stir in additional half and half or broth as desired. Add more salt and pepper to taste. Serve in individual bowls with as much mozzarella, Parmesan, and ricotta as desired.

Notes

Based on the recipe card, here is an estimated nutrition profile per serving, calculated using 10 servings (the midpoint of the listed 8–12 servings), 2½ cups half and half, and without the optional heavy cream or cheese garnishes.

Nutrition

Nutrition is an estimate and will vary depending on the brands used, the amount of broth and half and half added, serving size, and optional cream or cheese garnishes.

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