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.
Print Pin Servings: 12
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.
