This One-Pot White Chicken Lasagna Soup is creamy and comforting, packed with chicken, noodles, and lots of cheesy goodness. It’s like your favorite lasagna but in a cozy soup form!
I love how everything cooks together in one pot, leaving me with less mess. Plus, who knew soup could taste this indulgent? It’s my go-to on chilly days! 🍲
Key Ingredients & Substitutions
Olive oil: This adds healthy fat and flavor. You can substitute with butter for richness or any neutral oil like canola or vegetable oil if you prefer.
Onion: A small onion adds sweetness and depth. If you’re in a pinch, shallots or leeks can work too.
Chicken broth: I recommend low-sodium for better control of saltiness. If you prefer a vegetarian option, vegetable broth is a great substitute.
Cooked shredded chicken: Rotisserie chicken is my favorite for convenience. You can use leftover chicken or even diced tofu for a vegetarian twist.
Ricotta cheese: This gives the soup creaminess. You could replace it with cottage cheese or cream cheese if Ricotta’s not on hand.
Pasta: I use broken lasagna noodles for authenticity, but any pasta shape like bow-ties, fusilli, or small shells will work just as well. Pasta shapes that hold sauce are ideal!
How Do I Ensure My Soup Stays Creamy?
The key to keeping your soup creamy lies in how you add the cheese mixture. Make sure to whisk the ricotta, mozzarella, and milk until smooth before adding it to the pot. Stir it in slowly over low heat, which prevents curdling. Quick tips:
- Keep the heat low after adding the cheese.
- Stir continuously to incorporate everything.
- If it thickens too much, splash in some extra broth or milk to loosen it up.
This method will give you a velvety texture that’s just delicious!
One-Pot White Chicken Lasagna Soup
Ingredients You’ll Need:
For Cooking:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup carrots, thinly sliced
- 1 cup celery, thinly sliced
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup whole milk or half-and-half
For the Cheesy Ingredients:
- 1 (15-ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Pasta and Seasonings:
- 8 ounces lasagna noodles, broken into bite-size pieces (or substitute with bow-tie pasta)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: cooked spinach or kale for added greens
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 20 minutes of cooking time, making a total of about 35 minutes. You will have a delicious, hearty soup ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté them until they are softened, which takes about 5-7 minutes. When the vegetables are looking good, add the minced garlic and cook for another minute until you can smell the delicious aroma!
2. Add the Broth:
Now it’s time to pour in the chicken broth. Bring it to a gentle boil, and get ready for the next step!
3. Cook the Pasta:
Add the broken lasagna noodles (or bow-tie pasta) to the broth. Stir it all together and let it cook until the noodles are tender, which will take about 8-10 minutes. Keep an eye on it and stir occasionally.
4. Mix in the Chicken and Seasonings:
Once the noodles are done, lower the heat and stir in the shredded chicken along with the dried Italian seasoning, basil, oregano, and crushed red pepper flakes if you like some heat. Season with salt and black pepper to taste. If you want to add some greens, now’s the time to toss in the cooked spinach or kale!
5. Make the Cheese Mixture:
In a separate bowl, whisk together the milk (or half-and-half), ricotta cheese, mozzarella, and Parmesan until you’ve got a smooth and creamy mixture. This will make your soup super cheesy!
6. Combine Everything:
Slowly add the cheese mixture to the soup pot, stirring continuously to mix it well and avoid curdling. Keep heating it gently until the soup is creamy and well combined, which should take about another 5 minutes. Just remember, don’t let it boil after adding the cheese mixture!
7. Final Adjustments:
Give it a taste and adjust the seasoning if needed. If your soup seems a bit too thick, add a splash of broth or milk to adjust the consistency.
8. Serve and Enjoy!
Serve your One-Pot White Chicken Lasagna Soup hot, garnished with fresh chopped parsley and an extra sprinkle of Parmesan or Italian seasoning if you like. Enjoy a delicious, warm bowl of comfort that tastes just like lasagna on a chilly evening!
Can I Use Different Types of Pasta?
Absolutely! While this recipe calls for broken lasagna noodles, you can easily substitute with other pasta shapes like bow-tie, fusilli, or even small shells. Just be mindful of the cooking time, as smaller pasta may cook faster!
Can I Make This Soup Vegetarian?
Yes! To make this soup vegetarian, simply omit the shredded chicken and replace the chicken broth with vegetable broth. You can add extra vegetables or even some cannellini beans for protein and texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or milk to restore creaminess if needed.
Can I Freeze This Soup?
Yes, you can freeze this soup! Allow it to cool completely, then transfer to freezer-safe containers and store for up to 3 months. Thaw in the refrigerator overnight before reheating, and you may need to add a bit of liquid to restore its creamy texture upon reheating.
