Imagine tender bites of chicken, rich parmesan, and soft noodles all simmering in a velvety broth that’s deeply satisfying. Each spoonful is pure comfort, capturing the flavors you crave when the weather cools down.
Perfect for those nights when you want something deliciously indulgent but easy to make. This soup is a crowd-pleaser, with warm notes of garlic and herbs filling your kitchen. It’s the kind of recipe you’ll want to come back to again and again.
Ingredients for White Chicken Lasagna Soup: A Creamy Comfort in Every Spoonful
This White Chicken Lasagna Soup brings together wholesome ingredients that create layers of flavor and creamy richness. From tender chicken to vibrant vegetables, each element plays a part in making this dish a standout. Here’s everything you’ll need for a warm, satisfying meal that’s as comforting as it is easy to prepare.
Main Ingredients
- 2-3 cups half and half (or substitute with fat-free evaporated milk for a lighter option): The base of the soup, delivering a creamy, rich texture that balances all the flavors.
- 10 oz frozen baby spinach, thawed and chopped: Adds a hint of earthiness and a nutritious boost, bringing color and freshness to the dish.
- 1 large onion, chopped: Essential for a flavorful base, the onion’s natural sweetness enhances the soup’s depth.
- 1 pound boneless, skinless chicken breasts, chopped: Tender pieces of chicken provide protein and heartiness, making this a filling, one-pot meal.
- 1/2 cup heavy cream (optional): For an extra layer of creaminess, this ingredient is perfect for those who enjoy a richer texture.
- 1 cup freshly grated Parmesan cheese: Aged Parmesan brings a nutty, savory depth to the soup and perfectly complements the creamy base.
- 15 oz can cannellini beans, rinsed and drained: Creamy and slightly nutty, cannellini beans give the soup body and add a plant-based protein boost.
- 3 tablespoons cornstarch: Helps thicken the soup, giving it a luscious, spoon-coating consistency.
Aromatics & Vegetables
- 3 tablespoons olive oil, divided: Used for sautéing the chicken and vegetables, adding richness and depth to each layer.
- 2 carrots, peeled and sliced: Adds natural sweetness and a beautiful color to the dish, balancing the savory flavors.
- 1 green bell pepper, chopped: This pepper adds a slight crunch and a touch of mild, sweet flavor.
- 4-6 cloves garlic, minced: Garlic’s unmistakable aroma infuses the soup, enhancing every other ingredient with its warmth.
Broth & Herbs
- 9-11 cups low-sodium chicken broth, divided: The base liquid for the soup, providing a light yet savory foundation.
- 1 tablespoon chicken bouillon: For an extra boost of umami and richness, elevating the broth’s flavor.
- 1 tsp each dried parsley, dried basil: Adds a fresh, herby element that’s classically Italian, giving the soup its signature flavor.
- 1/2 tsp each dried oregano, dried thyme, salt, pepper: These classic Italian herbs balance each other beautifully, adding complexity to the flavor profile.
- Dash-1/4 tsp red pepper flakes (optional): Just a touch of heat for those who like a hint of spice.
- 2 bay leaves: Adds subtle depth and complexity; remove before serving for a smooth texture.
Pasta & Cheese Garnishes
- 10 uncooked lasagna noodles, broken into 1-2 inch pieces: The heart of this “lasagna” soup, these noodles soak up the flavors and provide a hearty texture.
- 3 tablespoons butter and 1/3 cup flour: Together, these create a roux to thicken the soup, giving it a creamy and luxurious texture.
Cheese Garnish Options
Top each serving with your choice of cheeses for the perfect finishing touch:
- Shredded mozzarella cheese: Melts perfectly into the soup, creating gooey strands of cheese in each bite.
- Freshly grated Parmesan cheese: Adds sharpness and a burst of flavor.
- Ricotta cheese: A dollop of ricotta makes this soup feel even more like a lasagna in a bowl, adding a creamy and slightly sweet touch.
This list of ingredients brings together classic Italian flavors with a modern twist, creating a soup that’s both cozy and satisfying for any day of the week.
Instructions for the Perfect White Chicken Lasagna Soup
Crafting this White Chicken Lasagna Soup is a rewarding process, with each step layering in deep flavors and creamy textures. Follow these detailed instructions to bring this warm, hearty dish to life.
Step 1: Cook the Chicken
Begin by heating 1 tablespoon of olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chopped chicken pieces, cooking until they’re almost fully cooked through but still tender. Remove the chicken from the pot and set it aside; this keeps it from overcooking and drying out while you prepare the rest of the soup.
Step 2: Sauté the Vegetables
In the same pot, melt 3 tablespoons of butter along with the remaining 2 tablespoons of olive oil over medium-high heat. Add the chopped onions and sliced carrots and sauté them for about 3 minutes, letting them soften and release their natural sweetness. Add the chopped bell pepper and minced garlic, cooking for an additional minute until everything becomes fragrant and lightly golden. This step creates the rich, aromatic base of the soup.
Step 3: Make the Roux
Sprinkle in 1/3 cup of flour, stirring constantly for about 3 minutes. This roux will start to thicken, forming the base that gives the soup its creamy, luscious texture. Keep stirring to avoid lumps and ensure even cooking.
Step 4: Add Broth & Thicken the Soup
Reduce the heat to low and gradually pour in 8 cups of chicken broth, stirring to blend it with the roux for a smooth consistency. In a separate small bowl, whisk together 3 tablespoons of cornstarch with an additional 1 cup of chicken broth until smooth, then add this mixture to the pot. Stir well to combine, which will thicken the soup even more as it cooks.
Step 5: Combine Ingredients
Now it’s time to add more flavors and textures. Stir in the partially cooked chicken, rinsed and drained cannellini beans, 1 tablespoon chicken bouillon, and spices: 1 tsp each of dried parsley and basil, ½ tsp each of dried oregano, thyme, salt, and pepper, and a dash of red pepper flakes for a hint of heat if desired. Then add the broken lasagna noodles to the soup. These noodles will cook in the soup, soaking up the rich, savory flavors.
Step 6: Simmer the Soup
Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for about 20-30 minutes, stirring occasionally to prevent the noodles from sticking to the pot. The soup will thicken, and the noodles will become tender, creating that lasagna-inspired texture.
Step 7: Finish with Cream & Cheese
Lower the heat and discard the bay leaves. Stir in 2-3 cups of half and half (or substitute with evaporated milk for a lighter option), optional heavy cream, and thawed spinach. Heat the soup gently until it’s warmed through and the spinach is incorporated. Finally, add 1 cup of freshly grated Parmesan cheese, stirring until melted and evenly blended. For a less “chunky” consistency, you can add additional half and half or chicken broth. Adjust salt and pepper to taste.
Step 8: Serve & Garnish
Ladle the creamy, savory soup into bowls and garnish with a sprinkle of shredded mozzarella, extra Parmesan, and a dollop of ricotta for that true lasagna flavor profile. Enjoy every warm, hearty spoonful of this comfort-filled soup!
This White Chicken Lasagna Soup is sure to become a seasonal favorite, offering all the flavors of lasagna in a cozy, spoonable format.
Creamy White Chicken Lasagna Soup Recipe: Comfort Food in a Bowl
Imagine tender bites of chicken, rich parmesan, and soft noodles all simmering in a velvety broth that’s deeply satisfying. Each spoonful is pure comfort, capturing the flavors you crave when the weather cools down.
Ingredients
Cheese Garnish
Instructions
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Cook the Chicken: Heat 1 tablespoon of olive oil over medium-high heat in a large Dutch oven or soup pot. Add chicken pieces and cook until nearly done. Remove from the pot and set aside.
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Sauté Vegetables: In the same pot, melt the butter with the remaining 2 tablespoons of olive oil. Add the onions and carrots, cooking for about 3 minutes. Then, add the bell pepper and garlic, cooking for another minute until fragrant.
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Make the Roux: Sprinkle in the flour, stirring continuously for 3 minutes until thickened.
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Add Broth & Thicken: Lower the heat and gradually add 8 cups of chicken broth, stirring to combine. In a small bowl, whisk 3 tablespoons of cornstarch with 1 cup of chicken broth, then pour this mixture into the soup. Stir well.
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Combine Ingredients: Add the chicken, cannellini beans, chicken bouillon, parsley, basil, oregano, thyme, salt, pepper, and red pepper flakes (if using). Stir in the broken lasagna noodles.
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Simmer the Soup: Bring the soup to a boil, then reduce heat to a simmer. Allow it to cook for about 20-30 minutes, stirring occasionally to prevent the noodles from sticking.
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Finish with Cream & Cheese: Lower the heat, discard the bay leaves, and stir in half and half, optional heavy cream, and thawed spinach. Heat through. Add 1 cup of Parmesan cheese, stirring until melted. For a thinner consistency, add more half and half or chicken broth if desired. Adjust salt and pepper to taste.
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Serve & Garnish: Ladle the soup into bowls and garnish with shredded mozzarella, extra Parmesan, and a spoonful of ricotta if desired. Enjoy!
