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One-Pot Creamy White Chicken Lasagna Soup with Spinach and Sun-Dried Tomatoes

Close-up of a bowl of creamy white chicken lasagna soup with spinach, sun-dried tomatoes, and herbs.
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This recipe delivers the rich, cheesy comfort of white chicken lasagna in a simple, hearty soup format. It is a quick, one-pot meal perfect for busy weeknights or cozy winter dinners.

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
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained (optional, for color contrast)
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 2 cups fresh spinach, roughly chopped
  • 1 cup shredded mozzarella cheese

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 to 7 minutes. You do not need to cook them completely through yet.
  2. Add the chopped onion to the pot and cook until softened, about 4 minutes. Add the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth and add the diced tomatoes (if using) and the chopped sun-dried tomatoes. Bring the mixture to a boil.
  4. Add the broken lasagna noodles to the boiling broth. Reduce the heat to medium-low, cover the pot, and simmer for about 10 to 12 minutes, stirring occasionally, until the noodles are tender.
  5. Stir in the heavy cream, cream cheese cubes, ricotta cheese, and Parmesan cheese. Stir constantly until the cheeses have melted and the broth is smooth and creamy.
  6. Add the fresh spinach and cook just until it wilts, about 2 minutes.
  7. Stir in the mozzarella cheese until it melts into the soup. Taste and adjust salt and pepper as needed.
  8. Serve the creamy white chicken lasagna soup hot, topped with extra Parmesan cheese.

Notes

  • For a slow cooker version, cook the chicken, broth, seasonings, and sun-dried tomatoes on low for 4 hours. Add the broken noodles and cook for 30 minutes more. Stir in the cream and cheeses until melted, then add spinach.
  • If you prefer using pre-cooked chicken, skip step 1 and add 2 cups of shredded, cooked chicken during the last 10 minutes of simmering.
  • This soup tastes best when served immediately after making, as the noodles can absorb liquid over time.

Nutrition

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