One Pot White Chicken Lasagna Soup

One Pot White Chicken Lasagna Soup


1pound boneless skinless chicken breasts, chopped

3tablespoons olive oil, divided

3tablespoons butter

1 large onion, chopped

2 carrots, peeled and sliced

1 green bell pepper, chopped

4-6cloves garlic, minced

1/3cup flour

9-11cups low sodium chicken broth, divided

3tablespoons cornstarch

15oz can canneli beans, rinsed and rained

1tablespoon chicken bouillon

1tsp EACH dried parsley, dried basil

1/2tsp EACH dried oregano, dried thyme, salt, pepper

2 bay leaves

dash- 1/4teaspoon red pepper flakes(optional)

10 uncooked lasagna noodlesbroken into approx. 1-2 inch pieces*

2-3cups half and half(may sub fat free evaporated milk)

1/2cup heavy cream(optional)

10oz chopped frozen baby spinach, thawed

1cup freshly grated Parmesan cheese

Cheese Garnish

shredded mozzarella cheese

freshly grated Parmesan cheese

ricotta cheese


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.

Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).

Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.

Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).

Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.

Recipe Notes

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.