Cozy White Chicken Lasagna Soup Recipe – Quick & Easy Weeknight Meal

Posted on February 9, 2023 by Sophie

Introduction

Remember those chilly evenings when a warm, comforting bowl of something hearty was exactly what you needed? This White Chicken Lasagna Soup is like a hug in a bowl, bringing all the amazing flavors of your favorite lasagna without all the fuss. Seriously, this soup is so incredibly easy and quick to whip up, it’s going to become your go-to when you’re craving something delicious and satisfying, but don’t have hours to spend in the kitchen. Get ready to fall in love!

Why You’ll Love This Recipe

Fast: From pantry to table in under an hour!
Easy: Simple steps anyone can follow, even if you’re new to cooking.
Giftable: Makes a wonderful, thoughtful meal to share with friends or family.
Crowd-pleasing: Even picky eaters will adore this creamy, cheesy goodness!

Ingredients

Gathering your ingredients is the first step to soup-er success! Here’s what you’ll need:

1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces (Our star protein!)
3 tablespoons olive oil, divided (For sautéing and flavor.)
3 tablespoons butter (Because everything’s better with butter, right?)
1 large onion, chopped (The foundation of so many delicious dishes.)
2 carrots, peeled and sliced (For a touch of sweetness and vibrant color.)
1 green bell pepper, chopped (Adds a fresh, slightly sweet crunch.)
4-6 cloves garlic, minced (The more garlic, the merrier, in my book!)
1/3 cup all-purpose flour (Our thickener, keeping things nice and creamy.)
9-11 cups low-sodium chicken broth, divided (The more broth, the thinner your soup can be if you prefer.)
3 tablespoons cornstarch (An extra little boost for that perfect velvety texture.)
1 (15 ounce) can cannellini beans, rinsed and drained (These add a lovely creaminess and extra protein. Don’t skip them!)
1 tablespoon chicken bouillon (For an extra punch of chicken flavor.)
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme (These classic Italian herbs bring that authentic lasagna taste.)
1/2 teaspoon salt
1/2 teaspoon black pepper (Season to your liking!)
2 bay leaves (These work their magic during simmering. Remember to fish them out!)
1/4 teaspoon red pepper flakes (optional, for a little warmth!)
10 uncooked lasagna noodles, broken into approximately 1-2 inch pieces (These soften beautifully and are the “lasagna” in our soup!)
2-3 cups half and half (or fat-free evaporated milk for a lighter option) (This is what makes it creamy and luxurious!)
1/2 cup heavy cream (optional, for extra decadence!)
10 oz chopped frozen baby spinach, thawed (Adds a pop of green and extra nutrients. Easy peasy!)
1 cup freshly grated Parmesan cheese (The cheesy, nutty goodness we all crave.)

For Garnish (Because presentation matters!):

Shredded mozzarella cheese
Freshly grated Parmesan cheese
Dollops of ricotta cheese

How to Make It

Alright, let’s get cooking! This is where the magic happens.

Brown the Chicken: Grab a large pot or Dutch oven. Add 1 tablespoon of olive oil and heat it over medium-high heat. Toss in your chopped chicken and cook until it’s nicely browned on all sides. Once it’s done browning, scoop it out and set it aside on a plate. We’ll bring it back later!
Sauté the Veggies: Now, add the butter and the remaining 2 tablespoons of olive oil to the same pot. Once the butter is melted, add your chopped onion, sliced carrots, and chopped green bell pepper. Let them cook until they start to soften up, which usually takes about 5-7 minutes. You want them tender but not mushy.
Garlic Goodness: Toss in the minced garlic and cook for just about 1 minute more. Be careful not to burn it – we just want to release its wonderful aroma!
Flour Power: Sprinkle the flour right over the cooked vegetables. Stir everything together really well and let it cook for about 1-2 minutes, stirring constantly. This helps cook out that raw flour taste.
Broth Time: Now for the broth! Gradually whisk in 8 cups of the chicken broth, making sure to get all those lumps out. Bring this mixture to a gentle simmer, stirring often.
Cornstarch Slurry: In a small bowl, whisk together the cornstarch with the remaining 1-3 cups of chicken broth until it’s super smooth. This will be our thickening agent!
Add the Flavor: Now, add the browned chicken back into the pot. Along with it, add the rinsed cannellini beans, chicken bouillon, all those lovely dried herbs (parsley, basil, oregano, thyme), salt, pepper, bay leaves, and the red pepper flakes if you’re using them for a little kick.
Thicken It Up: Pour in the cornstarch slurry you made earlier. Stir everything really well. Bring the soup back to a simmer and let it cook, stirring occasionally, until it thickens up to your desired consistency. This usually takes about 5-10 minutes. It’s going to smell amazing!
Noodle Time: It’s time for the best part – the lasagna noodles! Add the broken lasagna noodle pieces to the pot and cook them according to the package directions, or until they are nice and tender. Make sure they’re submerged so they cook evenly.
Creamy Dream: Stir in the half and half and the heavy cream if you’re using it for that extra creamy factor. Let it heat through for a few minutes, but be careful not to let it boil. We just want it warm and lovely.
Spinach and Cheese: Finally, stir in the thawed baby spinach and the freshly grated Parmesan cheese. Stir until the spinach is wilted and the cheese is all melted and gooey. Don’t forget to fish out those bay leaves before you serve!
Serve and Enjoy: Ladle this glorious soup into bowls and top with shredded mozzarella, extra Parmesan, and a dollop of ricotta if you’re feeling fancy. It’s ready to be devoured!

Substitutions & Additions

This recipe is fantastic as is, but feel free to get creative! Here are a few ideas:

Chicken: No chicken breasts? Rotisserie chicken is a fantastic shortcut! Just shred it and add it in at the end to heat through.
Veggies: Feel free to add other veggies like celery, mushrooms, or even some diced zucchini.
Beans: If you don’t have cannellini beans, great northern beans or even a can of chickpeas would work well.
Noodles: No lasagna noodles? Broken spaghetti or fettuccine can be used. Just adjust cooking time accordingly.
Spice: If you love a bit more heat, add a pinch more red pepper flakes or even a dash of hot sauce.
Herbs: Fresh herbs are always a delicious upgrade! Stir in some fresh parsley or basil at the very end for a burst of freshness.

Tips for Success

A few little secrets to make your soup absolutely perfect:

Don’t Overcook the Noodles: Lasagna noodles can get mushy if overcooked. Keep an eye on them and test for tenderness.
Low and Slow for Creaminess: Remember to never boil the soup after adding the half and half and cream, as it can cause it to curdle. Gently heat it through.
Taste and Adjust: Always taste your soup before serving and adjust the salt and pepper as needed.
Prep Ahead: You can chop all your vegetables and measure out your spices a day in advance to make weeknight cooking even faster.

How to Store It

Leftovers are a gift! This soup stores beautifully.

In the Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will stay delicious in the fridge for up to 3-4 days.

To Reheat: Gently reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. You might need to add a splash more chicken broth or water if it’s too thick.

FAQs

Got questions? I’ve got answers!

Can I make this soup ahead of time? Yes! You can make the soup (up to step 8) and store it in the refrigerator. Add the noodles and dairy at the end when you’re ready to serve.
Is this soup dairy-free? No, this recipe contains dairy from the half and half, cream, and Parmesan cheese. You could experiment with dairy-free alternatives, but the texture and flavor would change.
Can I freeze this soup? While you can freeze it, the dairy components might separate upon thawing, affecting the creamy texture. It’s best enjoyed fresh or refrigerated.

Cozy White Chicken Lasagna Soup

Print Recipe

This White Chicken Lasagna Soup is like a hug in a bowl, bringing all the amazing flavors of your favorite lasagna without all the fuss. Seriously, this soup is so incredibly easy and quick to whip up, it’s going to become your go-to when you’re craving something delicious and satisfying, but don’t have hours to spend in the kitchen.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings

Ingredients

Scale

Main ingredients

1 pound boneless, skinless chicken breasts (chopped into bite-sized pieces)
3 tablespoons olive oil (divided)
3 tablespoons butter
1 large onion (chopped)
2 carrots (peeled and sliced)
1 green bell pepper (chopped)
4 cloves garlic (minced)
0.33 cup all-purpose flour
9 cups low-sodium chicken broth (divided)
3 tablespoons cornstarch
1 15 ounce can cannellini beans (rinsed and drained)
1 tablespoon chicken bouillon
1 teaspoon dried parsley
1 teaspoon dried basil
0.5 teaspoon dried oregano
0.5 teaspoon dried thyme
0.5 teaspoon salt
0.5 teaspoon black pepper
2 bay leaves
0.25 teaspoon red pepper flakes (optional)
10 uncooked lasagna noodles (broken into approximately 1-2 inch pieces)
2 cups half and half (or fat-free evaporated milk for a lighter option)
0.5 cup heavy cream (optional, for extra decadence!)
10 oz frozen baby spinach (thawed)
1 cup freshly grated Parmesan cheese

For Garnish

Shredded mozzarella cheese
Freshly grated Parmesan cheese
Ricotta cheese (dollops)

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Instructions

Brown the Chicken: Grab a large pot or Dutch oven. Add 1 tablespoon of olive oil and heat it over medium-high heat. Toss in your chopped chicken and cook until it’s nicely browned on all sides. Once it’s done browning, scoop it out and set it aside on a plate. We’ll bring it back later!
Sauté the Veggies: Now, add the butter and the remaining 2 tablespoons of olive oil to the same pot. Once the butter is melted, add your chopped onion, sliced carrots, and chopped green bell pepper. Let them cook until they start to soften up, which usually takes about 5-7 minutes. You want them tender but not mushy.
Garlic Goodness: Toss in the minced garlic and cook for just about 1 minute more. Be careful not to burn it – we just want to release its wonderful aroma!
Flour Power: Sprinkle the flour right over the cooked vegetables. Stir everything together really well and let it cook for about 1-2 minutes, stirring constantly. This helps cook out that raw flour taste.
Broth Time: Now for the broth! Gradually whisk in 8 cups of the chicken broth, making sure to get all those lumps out. Bring this mixture to a gentle simmer, stirring often.
Cornstarch Slurry: In a small bowl, whisk together the cornstarch with the remaining 1-3 cups of chicken broth until it’s super smooth. This will be our thickening agent!
Add the Flavor: Now, add the browned chicken back into the pot. Along with it, add the rinsed cannellini beans, chicken bouillon, all those lovely dried herbs (parsley, basil, oregano, thyme), salt, pepper, bay leaves, and the red pepper flakes if you’re using them for a little kick.
Thicken It Up: Pour in the cornstarch slurry you made earlier. Stir everything really well. Bring the soup back to a simmer and let it cook, stirring occasionally, until it thickens up to your desired consistency. This usually takes about 5-10 minutes. It’s going to smell amazing!
Noodle Time: It’s time for the best part – the lasagna noodles! Add the broken lasagna noodle pieces to the pot and cook them according to the package directions, or until they are nice and tender. Make sure they’re submerged so they cook evenly.
Creamy Dream: Stir in the half and half and the heavy cream if you’re using it for that extra creamy factor. Let it heat through for a few minutes, but be careful not to let it boil. We just want it warm and lovely.
Spinach and Cheese: Finally, stir in the thawed baby spinach and the freshly grated Parmesan cheese. Stir until the spinach is wilted and the cheese is all melted and gooey. Don’t forget to fish out those bay leaves before you serve!
Serve and Enjoy: Ladle this glorious soup into bowls and top with shredded mozzarella, extra Parmesan, and a dollop of ricotta if you’re feeling fancy. It’s ready to be devoured!

Notes

This recipe is fantastic as is, but feel free to get creative! Feel free to add other veggies like celery, mushrooms, or even some diced zucchini. If you don’t have cannellini beans, great northern beans or even a can of chickpeas would work well. No lasagna noodles? Broken spaghetti or fettuccine can be used. Just adjust cooking time accordingly. If you love a bit more heat, add a pinch more red pepper flakes or even a dash of hot sauce. Fresh herbs are always a delicious upgrade! Stir in some fresh parsley or basil at the very end for a burst of freshness. Don’t overcook the noodles: Lasagna noodles can get mushy if overcooked. Keep an eye on them and test for tenderness. Low and slow for creaminess: Remember to never boil the soup after adding the half and half and cream, as it can cause it to curdle. Gently heat it through. Taste and adjust: Always taste your soup before serving and adjust the salt and pepper as needed. Prep ahead: You can chop all your vegetables and measure out your spices a day in advance to make weeknight cooking even faster. Leftovers are a gift! This soup stores beautifully. In the Refrigerator: Let the soup cool completely, then transfer it to an airtight container. It will stay delicious in the fridge for up to 3-4 days. To Reheat: Gently reheat the soup on the stovetop over low heat, stirring occasionally, until warmed through. You might need to add a splash more chicken broth or water if it’s too thick.