If you are craving the comforting flavors of Italian lasagna but want something quick, cozy, and with minimal cleanup, this One Pot White Chicken Lasagna Soup Recipe is about to become your new favorite. Imagine tender shredded chicken swimming in a creamy, garlicky broth dotted with tender vegetables and broken lasagna noodles, all enriched with cream cheese and Parmesan for that irresistible richness. It’s like a warm hug in a bowl that brings together all the best parts of a classic lasagna, but in soup form. Perfect for busy weeknights or anytime you want a satisfying meal without fussing in the kitchen.
Ingredients You’ll Need
This recipe relies on simple yet essential ingredients that each add something special, from flavor to texture to color. You won’t find anything complicated here, just wholesome, straightforward goodness that makes this soup shine. Here’s what you’ll gather before you start stirring the pot:
- 4 boneless, skinless chicken breasts: The star protein, juicy and tender when shredded into the soup.
- 2 cloves fresh garlic, minced: Adds a punch of aromatic depth and savory warmth.
- 1 medium onion, chopped: Builds a sweet, earthy base to balance the creamy elements.
- 2 medium carrots, diced: Offers a slight natural sweetness and nice color contrast.
- 2 stalks celery, chopped: Brings subtle savory notes and a bit of crunch before cooking down.
- 4 cups low-sodium chicken broth: The flavorful liquid foundation that ties everything together without overpowering.
- 8 oz cream cheese, softened: Provides luscious creaminess that thickens the broth beautifully.
- 2 tsp Italian seasoning: A fragrant blend of herbs that highlights the Italian essence of the dish.
- 8 oz broken lasagna sheets (or any pasta): Adds hearty texture; broken into smaller pieces so it cooks quickly and blends into the soup.
- 1 cup grated Parmesan cheese: A sharp and salty topping that brings that authentic cheesy finish.
How to Make One Pot White Chicken Lasagna Soup Recipe
Step 1: Sauté the Vegetables
Start by heating a splash of olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery. Sauté these until they become tender and fragrant, about 5 minutes. This base is where the soup gets its natural sweetness and depth, making sure those veggies are soft will really enhance the final flavor.
Step 2: Add the Garlic
Next, stir in the minced garlic and cook for about one minute until you can smell that wonderful garlicky aroma. Garlic is powerful, so this short cooking helps mellow its sharpness while infusing flavor into every bite.
Step 3: Cook the Chicken in Broth
Now, add the chicken breasts to the pot along with the chicken broth. Bring everything up to a gentle boil, then reduce the heat so it simmers. This slow simmer will cook the chicken until perfectly tender, about 20 minutes, while the broth soaks up all those flavors from the aromatics.
Step 4: Shred the Chicken
Remove the cooked chicken breasts from the pot and shred them using two forks. Shredding makes the chicken easier to eat and helps it mingle nicely with the noodles and broth. Once shredded, return the chicken to the pot so it can reabsorb some of that delicious liquid.
Step 5: Stir in the Cream Cheese
Lower the heat slightly and add the softened cream cheese. Stir continuously until it melts completely into the broth. This step is where the soup takes on a creamy, velvety texture that feels indulgent yet comforting at the same time.
Step 6: Add Lasagna Sheets and Italian Seasoning
Finally, stir in the broken lasagna sheets and Italian seasoning. Cook until the pasta reaches a perfect al dente texture, about 8 minutes. This little pasta twist brings the heartiness of traditional lasagna into a bowl without the fuss of layering. Just before serving, sprinkle the grated Parmesan cheese on top for a rich, salty finish that ties the whole dish together.
How to Serve One Pot White Chicken Lasagna Soup Recipe
Garnishes
For garnishes, fresh herbs like chopped parsley or basil add a fresh pop of color and brightness that complements the creamy, cheesy warmth of the soup beautifully. You might also add a little extra Parmesan or some crushed red pepper flakes if you like a hint of heat.
Side Dishes
This soup is hearty enough to be a meal on its own, but if you want to round it out, serve it alongside a crisp green salad or some garlic bread for dipping. A simple arugula salad with a lemon vinaigrette cuts through the richness and adds a refreshing crunch.
Creative Ways to Present
Try serving the soup in warm bread bowls for a fun presentation that makes every spoonful extra cozy. Alternatively, ladle it over toasted crostini or alongside a small platter of antipasto for a themed Italian feast that’s both rustic and elegant.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after a day, making it a great recipe to prepare in advance for quick meals during the week.
Freezing
This One Pot White Chicken Lasagna Soup Recipe freezes well, too. Just cool completely and place in a freezer-safe container, leaving some room for expansion. Freeze for up to 2 months and thaw overnight in the fridge before reheating gently on the stove.
Reheating
When reheating, do so over medium heat, stirring occasionally to prevent sticking and ensure the cream cheese doesn’t separate. If the soup thickens too much, add a splash of chicken broth or water to bring it back to the right consistency.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes! Using pre-cooked or rotisserie chicken is a great timesaver. Just add the shredded chicken towards the end of cooking to warm through instead of simmering the raw chicken.
What can I substitute for cream cheese?
You can replace cream cheese with mascarpone or ricotta for a slightly different creamy texture. Greek yogurt can also work but add it at the end of cooking and off heat to avoid curdling.
Is it okay to use regular lasagna noodles?
Absolutely. Just break regular lasagna noodles into smaller pieces as instructed. You can also use other pasta shapes like penne or broken spaghetti for variety.
How spicy is this soup?
This soup is mild and creamy with no inherent spiciness. If you like heat, add crushed red pepper or a dash of hot sauce to your serving bowl for a personal kick.
Can I make this vegetarian?
To make a vegetarian version, swap chicken broth for vegetable broth and use tofu or beans instead of chicken. Adjust seasonings accordingly for a delicious plant-based twist.
Final Thoughts
You really can’t go wrong with this One Pot White Chicken Lasagna Soup Recipe. It’s the kind of dish that feels special even on the busiest days, providing bold flavors, creamy texture, and homey comfort all in one pot. Give this recipe a try—you may just find it becoming your go-to comfort food that warms you from the inside out, with minimal hassle and maximum deliciousness.
Print
One Pot White Chicken Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This comforting One Pot White Chicken Lasagna Soup combines tender shredded chicken, creamy cheeses, and broken lasagna sheets simmered together in a flavorful broth with fresh vegetables and Italian seasoning. It’s an easy, hearty meal ideal for busy weeknights, all cooked in a single pot for minimal cleanup.
Ingredients
Protein and Dairy
- 4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz cream cheese, softened
- 1 cup grated Parmesan cheese
Vegetables and Aromatics
- 2 cloves fresh garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, chopped
Pantry and Seasonings
- 4 cups low-sodium chicken broth
- 8 oz broken lasagna sheets (or any pasta)
- 2 tsp Italian seasoning
- Olive oil (a splash for sautéing)
Instructions
- Sauté Vegetables: In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion, carrots, and celery until they become tender, about 5 minutes.
- Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, making sure it doesn’t burn.
- Cook Chicken: Add the chicken breasts and pour in the chicken broth. Bring the mixture to a gentle boil, then reduce heat and simmer until the chicken is cooked through, approximately 20 minutes.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks or your preferred method. Return the shredded chicken to the pot.
- Melt Cream Cheese: Lower the heat slightly. Stir in the softened cream cheese until it fully melts and blends into the soup, creating a creamy texture.
- Cook Pasta: Add the broken lasagna sheets and Italian seasoning to the pot. Stir well and cook until the pasta is al dente, about 8 minutes.
- Serve: Ladle the soup into bowls and top each serving with a generous sprinkle of grated Parmesan cheese before serving.
Notes
- Using low-sodium chicken broth keeps the sodium levels moderate and allows better control over seasoning.
- Broken lasagna sheets can be substituted with any pasta shape you prefer, such as penne or rotini.
- If you prefer a richer soup, use full-fat cream cheese.
- For a dairy-free version, substitute cream cheese and Parmesan with suitable alternatives, though flavor and texture will vary.
- Leftover soup can be refrigerated for up to 3 days; pasta may absorb broth when stored, so add additional broth when reheating if necessary.
