One Pot White Chicken Lasagna Soup

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This easy White Chicken Lasagna Soup tastes just like white chicken lasagna with cheesy layers of noodles smothered in velvety Italian spiced Parmesan infused sauce without all the layering or dishes! Simply saute chicken and veggies and dump in all ingredients and simmer away for a pot of velvety, slurpilicoius flavor!

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1 pound boneless skinless chicken breasts, chopped
3 tablespoons olive oil, divided
3 tablespoons 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 tablespoons cornstarch
15 oz can canneli beans, rinsed and drained
1 tablespoon chicken bouillon
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
teaspoon Dash – 1/4red pepper flakes, optional
10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
2-3 cups half and half
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

Note: *I love lasagna noodles in this recipe – they are slurpilicious! Don’t worry about them breaking evenly – you won’t notice once they cook. You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time. 
**If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.


  1. 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. READ MORE

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