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White Chicken Lasagna Soup

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!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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.