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Creamy White Chicken Lasagna Soup

Close-up of a bowl of creamy white chicken lasagna soup topped with ricotta cheese, sun-dried tomatoes, and spinach.
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Make this creamy, comforting soup that captures the flavors of white chicken lasagna. It is a quick, one-pot meal perfect for a weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (15 ounce) can diced tomatoes with green chilies, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into small pieces
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 4 ounces cream cheese, cubed
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup ricotta cheese, for topping

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes with green chilies, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  4. Add the broken lasagna noodles to the boiling broth. Cook according to the noodle package directions, stirring occasionally to prevent sticking, until the noodles are tender.
  5. Return the cooked chicken to the pot. Stir in the chopped sun-dried tomatoes, heavy cream, Parmesan cheese, and cubed cream cheese. Stir constantly until the cream cheese is fully melted and the soup is smooth and creamy.
  6. Stir in the fresh spinach and cook just until it wilts, about 1 minute. Do not overcook.
  7. Serve the soup hot. Top each bowl with a dollop of ricotta cheese and extra Parmesan cheese.

Notes

  • You can substitute rotisserie chicken for the raw chicken breasts to save cooking time.
  • For a thicker soup, reduce the amount of chicken broth by half a cup.
  • If you do not have sun-dried tomatoes, you can omit them or use 1/4 cup of roasted red peppers instead.

Nutrition

Find it online: https://spoonfulsnap.com/white-chicken-lasagna-soup-recipe/