One Pot White Chicken Lasagna Soup
One pot white chicken lasagna soup is rich, cheesy, and packed with tender noodles, shredded chicken, and a creamy garlic-Parmesan broth—comfort food made easy in just one pot!
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts chopped
- 1 tsp salt
- ½ tsp pepper
- 2 tsp dried basil divided
- 2 Tbsp butter
- 1 large onion chopped
- 2 carrots peeled and sliced
- ⅓ cup flour
- 8 cups chicken broth
- 15 oz can cannellini beans rinsed and drained
- 1 tsp dried parsley
- ½ tsp dried oregano
- 2 tsp salt
- 1 tsp pepper
- 8-10 uncooked lasagna noodles broken into bite-sized pieces
- 2 cups half and half
- 10 oz chopped frozen baby spinach thawed
- 1 cup parmesan cheese
- 1 cup mozzarella cheese
Instructions
- To a large pot, add 2 Tbsp oil. Once hot, add in chicken and season with salt, pepper, and 1 tsp dried basil. Cook until the chicken is cooked through. Remove the chicken and set aside.
- To the same pot, add 1 Tbsp oil and butter. Add in the diced carrots and sliced onion and sauté for 4-5 minutes.
- Stir in the flour and let cook for 1 minute. Slowly whisk in broth. Don't rush or your sauce will end up lumpy.
- Add in dried parsley, dried oregano, remaining 1 tsp dried basil, salt, pepper, beans, and lasagna noodles.
- Simmer, covered, stirring occasionally, for 20-22 minutes or until pasta is tender. Add the chicken back to the soup.
- Turn heat to low and stir in half and half, spinach, Parmesan, and mozzarella, until the cheese is melted and everything is warmed through.
- Serve in a bowl with more mozzarella and Parmesan on top. Enjoy!
Video
Nutrition
Calories: 1011kcal | Carbohydrates: 85g | Protein: 63g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 4626mg | Potassium: 1421mg | Fiber: 11g | Sugar: 12g | Vitamin A: 12786IU | Vitamin C: 27mg | Calcium: 779mg | Iron: 7mg
