One Pot White Chicken Lasagna Soup
I’ve made a lot of comforting soups, but this one-pot white chicken lasagna soup quickly became a weeknight favorite — all the cozy, cheesy lasagna flavors with a fraction of the fuss. It’s essentially lasagna in a bowl: tender shredded chicken, broken lasagna noodles cooked right in a savory chicken broth, and a creamy three-cheese finish with bright spinach. If you want lasagna without layering or a casserole dish, or you’re feeding hungry kids and need something fast, this is a great go-to. For a similar one-pot comfort idea that leans more on ricotta, check out this cozy one-pot lasagna soup resource.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fast, uses pantry staples, and serves like a warm hug on a chilly night. Because everything cooks in one pot, cleanup is minimal — ideal for busy weeknights or casual family dinners. The broken lasagna noodles cook in the broth and release starch, giving the soup a slightly thick, silky texture that mimics baked lasagna without the time or oven. Kid-friendly, crowd-pleasing, and easy to customize, it’s the sort of recipe you can scale up when guests drop by.
“A cheesy, family-friendly weeknight winner — all the comfort of lasagna in a single pot.”
If you love a creamy, handheld soup vibe, you might also enjoy this mouthwatering one-pot lasagna soup for a slightly different spin.
How this recipe comes together
Step-by-step overview:
- Sauté aromatics (onion + garlic + Italian seasoning) to build the flavor base.
- Add shredded cooked chicken and chicken broth; bring to a simmer.
- Stir in broken lasagna noodles and cook until tender, which thickens the broth.
- Finish by stirring in ricotta, mozzarella, Parmesan, and chopped spinach so the cheeses melt into the soup.
- Season, serve hot, and top as you like.
This is mostly stovetop cooking and takes under 30 minutes if your chicken is already cooked. Expect simple techniques: sweat, simmer, and fold in cheese and greens.
What you’ll need
- 1 tablespoon olive oil (extra-virgin is fine for flavor)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 pound cooked chicken, shredded (rotisserie works great) — or use leftover roasted chicken
- 4 cups chicken broth (low-sodium recommended so you can control salt)
- 12 lasagna noodles, broken into pieces (roughly 1–2 inch pieces)
- 1 cup ricotta cheese (whole-milk ricotta adds richness)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups spinach, chopped (baby spinach or chopped mature leaves)
- Salt and pepper to taste
Notes and substitutions:
- No lasagna noodles? Swap in broken fettuccine or large pasta shapes; adjust cook time.
- For a lighter version, use part-skim ricotta and less mozzarella.
- To make this vegetarian, swap the chicken for a can of cannellini beans and use vegetable broth.
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes. Stir occasionally.
- Add the minced garlic and 1 teaspoon Italian seasoning. Cook for 30–60 seconds until fragrant.
- Add the shredded cooked chicken to the pot. Pour in 4 cups chicken broth and bring to a gentle simmer.
- Stir in the broken lasagna noodles. Keep the pot at a simmer and cook about 10 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
- Reduce heat to low. Stir in 1 cup ricotta, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan until melted and the soup is creamy.
- Fold in 2 cups chopped spinach and let wilt for a minute or two.
- Taste and season with salt and black pepper as needed. Serve hot.
Quick safety note: because the chicken is already cooked, you’re mainly heating it through. If you use raw chicken, cook it fully to 165°F before adding pasta.
Best ways to enjoy it
- Ladle into warmed bowls and finish with an extra sprinkle of Parmesan and a drizzle of olive oil.
- Serve with crusty bread, garlic toast, or a simple green salad for a balanced meal.
- For a lighter pairing, try a crisp arugula salad with lemon vinaigrette.
- For a heartier meal, offer garlic knots or cheesy breadsticks on the side.
If you want an oven-style finish, scoop servings into ovenproof bowls, top with extra mozzarella, and broil for 1–2 minutes until bubbly. For more pairing ideas and bright vegetable soup inspiration, see this creamy vegetable soup resource.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Noodles will continue to absorb liquid, so the soup will thicken.
- Reheating: Reheat gently on the stove over low heat with a splash of broth or water to loosen the texture. Stir frequently to prevent scorching. You can also microwave single servings, adding a little liquid and stirring halfway.
- Freezing: The dairy (ricotta and mozzarella) can change texture after freezing. For best results, freeze soup before adding the ricotta and spinach. Thaw overnight in the fridge, reheat on the stove, then stir in fresh ricotta and spinach at the end. Freeze in meal-sized portions, up to 2 months.
- Food safety: Cool soup to room temperature no longer than 2 hours before refrigerating. Reheat to at least 165°F before serving.
Helpful cooking tips
- Use rotisserie chicken to cut prep time. Shred it finely so it warms evenly.
- Break the noodles into smaller pieces so they cook uniformly and make the soup easier to eat.
- Start with low-sodium broth and add salt at the end — cheeses and store-bought broths can be quite salty.
- If the soup gets too thick after sitting, thin with warmed broth, milk, or water while reheating.
- For extra depth, sauté a handful of sliced mushrooms with the onions or add a splash of white wine when you add the chicken.
Creative twists
- Mushroom & herb: Add sliced cremini and thyme during the onion step for an earthy spin.
- Spicy version: Stir in crushed red pepper flakes or a spoonful of harissa for heat.
- Tortellini swap: Replace broken lasagna noodles with refrigerated cheese tortellini (cook time may be shorter).
- Vegetarian: Replace chicken with cannellini beans or roasted cauliflower and use vegetable broth.
- Creamier finish: Stir in 1/2 cup heavy cream when you add the ricotta for an ultra-luxurious soup.
FAQ
Q: How long does this soup take from start to finish?
A: About 25–30 minutes if your chicken is already cooked. If you need to cook raw chicken first, add 10–15 minutes.
Q: Can I use raw chicken instead of cooked shredded chicken?
A: Yes. If using raw boneless chicken breasts or thighs, cook them in the pot after the onion step (sear both sides, then add broth and simmer until 165°F), shred in the pot or remove and shred, then continue with the noodles. Ensure chicken reaches 165°F.
Q: Will the lasagna noodles get soggy if I have leftovers?
A: They will thicken and soften more in the fridge. To improve texture, store and freeze without ricotta/spinach, or reheat with added broth to loosen. If texture is a concern, use sturdy pasta shapes or add fresh pasta at reheating time.
Q: Can I make this dairy-free?
A: Use dairy-free ricotta and mozzarella alternatives, or skip the ricotta and finish with a splash of coconut milk or cashew cream. Nutritional and flavor profiles will change slightly.
Q: Is this recipe freezer-friendly?
A: Yes, but with caution. Freeze before adding ricotta and spinach for the best texture. Freeze up to 2 months and thaw in the fridge overnight.
Conclusion
If you want a visual walk-through or another take on this comforting dish, check out the detailed version with a video at ONE POT White Chicken Lasagna Soup (with Video!). For an alternate video-led approach and tips, see this helpful guide White Lasagna Soup – [VIDEO] The Recipe Rebel.
One-Pot White Chicken Lasagna Soup
Ingredients
For the soup base
- 1 tablespoon olive oil Extra-virgin is fine for flavor
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 pound cooked chicken, shredded Rotisserie works great or use leftover roasted chicken
- 4 cups chicken broth Low-sodium recommended
For the lasagna components
- 12 pieces lasagna noodles, broken Roughly 1–2 inch pieces
- 1 cup ricotta cheese Whole-milk ricotta adds richness
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups spinach, chopped Baby spinach or chopped mature leaves
- Salt and pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Add minced garlic and Italian seasoning; cook for 30–60 seconds until fragrant.
- Add shredded cooked chicken and pour in chicken broth; bring to a gentle simmer.
- Stir in broken lasagna noodles and cook about 10 minutes, or until tender.
- Reduce heat to low and stir in ricotta, mozzarella, and Parmesan until melted.
- Fold in chopped spinach and let wilt for a minute or two.
- Taste and season with salt and pepper as needed.
- Serve hot.
