White Chicken Lasagna Soup

There’s something incredibly comforting about a big bowl of White Chicken Lasagna Soup. Picture this: it’s a chilly evening, and all you want is to curl up with a warm, hearty meal that warms your soul. That’s exactly what happened to me when I first discovered this delightful dish. I was looking for a way to combine my love for lasagna with a cozy soup, and voila, the White Chicken Lasagna Soup was born! Each spoonful is filled with tender pieces of chicken, vibrant vegetables, and rich, creamy goodness that makes every bite a hug in a bowl.

This soup is perfect for those busy weeknights or when you’ve got a gathering of friends and family. It brings the essence of lasagna but in a lighter, more comforting soup form. The ease of preparation means you can whip it up after a long day at work and still have time to unwind. And let’s be honest, who doesn’t love a dish that is both satisfying and makes the house smell like a culinary haven?

As I stirred the pot, the aroma filled the kitchen, and I knew I was onto something special. It’s not just a meal; it’s a way to connect, to share stories, and create memories around the table. So, gather your loved ones, serve up a bowl of White Chicken Lasagna Soup, and enjoy every moment. You won’t regret it!

What to Gather for White Chicken Lasagna Soup

For the White Chicken Lasagna Soup, we’re bringing together a medley of fresh ingredients that create a deliciously creamy and comforting dish. The combination of savory chicken, vibrant spinach, and rich cheeses melds together beautifully, giving you a flavor explosion with every spoonful. Each ingredient plays a vital role, ensuring that this soup is both nourishing and satisfying.

• 1 pound chicken breast: The star of the show! Tender and juicy, it adds protein and heartiness to our soup.
• 1/2 medium onion: Adds depth and flavor to the base of the soup.
• 3 cloves garlic: Because everything is better with garlic! It enhances the overall savory profile.
• 1 medium bell pepper, red: For a sweet crunch, adding color and nutrients.
• 2 1/2 cups mushrooms, white, pieces or slices: They bring an earthy flavor and meaty texture that complements the chicken.
• 1 medium zucchini: Adds a fresh crunch and is packed with vitamins.
• 5 ounces spinach: A great way to sneak in some greens!
• 1 tablespoon Italian Seasoning: A flavorful blend that ties the dish together with herbs.
• 8 cups chicken broth, low-sodium: The flavorful base of our soup, providing moisture and richness.
• 8 ounces lasagna noodles, dry: They turn our soup into a hearty meal, soaking up the flavors.
• 1 cup cottage cheese: Adds creaminess and a bit of tang.
• 1 cup mozzarella cheese, shredded: For that stretchy, melty goodness we all love.
• 1/4 cup Parmesan cheese, shredded: A sprinkle of this adds a nice salty finish.
• 1/4 cup provolone cheese: A wonderful addition for extra flavor and richness.

Cooking Instructions for White Chicken Lasagna Soup

Making White Chicken Lasagna Soup is easier than you might think! Follow these simple steps for a delicious meal that will warm your heart. You’ll be amazed at how quickly you can bring this cozy dish to life.

1. Start by cutting chicken into 1-inch pieces. This helps it cook evenly and ensures it’s tender.
2. Next, dice the onion, mince the garlic, and slice the mushrooms. You want everything to be bite-sized for easy eating.
3. Dice the red bell pepper and chop the zucchini into chunks, adding color and texture to your soup.
4. Take a gallon-sized freezer bag and fill it with all the chopped ingredients, plus the spinach. This is a great way to prep ahead of time if you want to freeze the soup for later.
5. Place the bag in a round bowl or container smaller than your Instant Pot bowl and freeze it. This helps shape the frozen contents for easy fit when you’re ready to cook.
6. Once frozen, remove the freezer bag and run it under tap water for a few minutes until the sides loosen. You can then plop the contents into the Instant Pot.
7. Sprinkle the Italian seasonings on top, then pour in chicken broth. Make sure all the chicken is submerged, breaking up the frozen block as you go.
8. Close the lid, ensuring the vent is sealed. Select “Manual” and set the pressure to “high,” then cook for 5 minutes. Remember, reaching pressure will take about thirty minutes before cooking starts.
9. Once the cooking is finished, perform a quick release by opening the vent carefully. Once the pin drops, you can open the pot.
10. Push “cancel” and then “sauté” set to “normal.” Break up the lasagna noodles into bite-sized pieces and add them once the soup is boiling. Cook until the noodles are tender, which should take about 10 minutes.
11. Meanwhile, blend 1 cup of cottage cheese in a blender or food processor to make it creamy. Add this along with 1 cup of Italian blend cheese or a mix of mozzarella, Parmesan, and provolone.
12. Garnish individual bowls with the remaining 1/2 cup of cheese and serve warm. Enjoy your delicious White Chicken Lasagna Soup!

Helpful Hints

When making White Chicken Lasagna Soup, there are a few tips to keep in mind to ensure everything goes smoothly. Here are some helpful hints!

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze the soup after cooking. Just make sure to leave some space in the container for expansion. It should keep well for up to three months.
• Pairing: This soup pairs beautifully with a fresh garden salad or some crusty bread for dipping.
• Spice it Up: If you like heat, consider adding some crushed red pepper flakes or a dash of hot sauce for an extra kick.
• Variations: You can easily make this soup vegetarian by substituting chicken with chickpeas or other beans and using vegetable broth instead.

What to Serve Alongside White Chicken Lasagna Soup

Serving White Chicken Lasagna Soup is all about creating a warming, inviting meal experience. Here are some delightful options to serve alongside:

• Crusty Bread: A slice of fresh, crusty bread is perfect for dipping and soaking up the creamy broth.
• Garden Salad: A simple green salad with a light vinaigrette complements the richness of the soup.
• Garlic Toast: Enhance your meal with some homemade garlic toast, which pairs beautifully with the soup’s flavors.
• Cheese Platter: For a more elaborate setup, create a cheese platter with assorted cheeses that can be enjoyed alongside the soup.
• Occasions: This soup is perfect for family dinners, gatherings with friends, or even cozy winter nights in.
• Seasonal Pairings: In colder months, serve with warm, hearty sides like roasted vegetables or potatoes to create a complete, comforting meal.

FAQ

Conclusion

The White Chicken Lasagna Soup is a heartwarming dish that combines all the flavors of traditional lasagna in a cozy, soup format. It’s perfect for weeknight dinners or gatherings, proving to be a crowd-pleaser every time. I encourage you to give this recipe a try; it’s sure to become a staple in your kitchen. You’ll love the comforting taste, and your loved ones will appreciate the effort you put into making this delightful meal!

White Chicken Lasagna Soup

The ultimate comfort food, White Chicken Lasagna Soup combines tender chicken, rich cheese, and hearty noodles in a creamy broth. This easy weeknight dinner is not only satisfying but also a crowd-pleaser, making it a must-try recipe for any occasion!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound chicken breast
• 1/2 medium onion
• 3 cloves garlic
• 1 medium bell pepper, red
• 2.5 cups mushrooms, white, pieces or slices
• 1 medium zucchini
• 5 ounces spinach
• 1 tablespoon Italian Seasoning
• 8 cups chicken broth, low-sodium
• 8 ounces lasagna noodles, dry
• 1 cup cottage cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, shredded
• 1/4 cup provolone cheese

Equipment

• Large Pot
• Cutting Board
• Blender
• Food Processor
• Chef's Knife
• Mixing Bowl
• Instant Pot

Method

 

1. Start by cutting chicken into 1-inch pieces. This helps it cook evenly and ensures it’s tender.
2. Next, dice the onion, mince the garlic, and slice the mushrooms. You want everything to be bite-sized for easy eating.
3. Dice the red bell pepper and chop the zucchini into chunks, adding color and texture to your soup.
4. Take a gallon-sized freezer bag and fill it with all the chopped ingredients, plus the spinach. This is a great way to prep ahead of time if you want to freeze the soup for later.
5. Place the bag in a round bowl or container smaller than your Instant Pot bowl and freeze it. This helps shape the frozen contents for easy fit when you’re ready to cook.
6. Once frozen, remove the freezer bag and run it under tap water for a few minutes until the sides loosen. You can then plop the contents into the Instant Pot.
7. Sprinkle the Italian seasonings on top, then pour in chicken broth. Make sure all the chicken is submerged, breaking up the frozen block as you go.
8. Close the lid, ensuring the vent is sealed. Select “Manual” and set the pressure to “high,” then cook for 5 minutes. Remember, reaching pressure will take about thirty minutes before cooking starts.
9. Once the cooking is finished, perform a quick release by opening the vent carefully. Once the pin drops, you can open the pot.
10. Push “cancel” and then “sauté” set to “normal.” Break up the lasagna noodles into bite-sized pieces and add them once the soup is boiling. Cook until the noodles are tender, which should take about 10 minutes.
11. Meanwhile, blend 1 cup of cottage cheese in a blender or food processor to make it creamy. Add this along with 1 cup of Italian blend cheese or a mix of mozzarella, Parmesan, and provolone.
12. Garnish individual bowls with the remaining 1/2 cup of cheese and serve warm. Enjoy your delicious White Chicken Lasagna Soup!

Notes

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.