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–+ servings

One-Pot White Chicken Lasagna Soup

A comforting, cheesy soup that combines all the flavors of traditional lasagna into a one-pot meal, perfect for weeknights.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

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.

Notes

For different variations, you can swap noodles, use lighter cheeses, or opt for vegetarian alternatives. If you want an oven-style finish, top with extra mozzarella and broil until bubbly.