Quick Facts
Time: 30 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot, stove top • Diet: High protein, can be GF with GF lasagna
Introduction
Lasagna Soup makes busy evenings feel doable—no layering pans, just one pot bubbling with chicken, cannellini beans, and tender noodles in a creamy tomato-herb vibe. If you crave classic lasagna comfort but want something lighter, faster, and protein-packed, this bowl brings you there in half an hour. Expect silky broth, soft ribbons of lasagna, juicy chicken, and the gentle creaminess you’d swirl into a baked pan. It’s hearty without being heavy, with flecks of spinach and Parmesan tying everything together. This is perfect for families, meal-prep lovers, and anyone who wants a satisfying pot of soup that reheats like a dream and stretches into lunch the next day.
If that sounds like your kind of comfort, browse our Lasagna Soup recipes for even more takes.
Why You’ll Love It
- Weeknight-easy: Straightforward steps, clear timing, one pot.
- Flexible: Swap veggies, change the greens, adjust dairy to taste.
- Balanced flavor: Savory chicken, sweet carrots, creamy broth, and bright herbs.
- Great leftovers: The noodles plump, and the flavor deepens by tomorrow.
Lasagna Soup — Creamy, High-Protein, Weeknight-Ready
- Total Time: 30 minutes
- Yield: 4–6 servings
Description
A 30-minute, one-pot lasagna-inspired soup loaded with chicken, cannellini beans, tender lasagna noodles, spinach, and a silky tomato-free creamy broth. High-protein, family-friendly, and perfect for weeknights or meal prep.
Ingredients
3 tbsp olive oil, divided
1 lb boneless, skinless chicken breasts, diced
1 tsp fine salt, plus more to taste
½ tsp black pepper
2 tsp dried basil, divided
2 tbsp butter
1 large onion, chopped
2 carrots, peeled and diced
⅓ cup all-purpose flour
8 cups chicken broth (low-sodium)
1 (15-oz) can cannellini beans, rinsed and drained
1 tsp dried parsley
½ tsp dried oregano
8–10 uncooked lasagna sheets, broken into bite-size pieces
2 cups half-and-half
10 oz frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan
1 cup shredded mozzarella
Instructions
Heat 2 tbsp oil over medium-high. Season chicken with salt, pepper, and 1 tsp basil. Sear until opaque and lightly golden; remove to a plate.
Add remaining 1 tbsp oil and butter. Sauté onion and carrot 4–5 minutes.
Sprinkle in flour; stir 60 seconds.
Slowly whisk in broth until smooth.
Add parsley, oregano, remaining basil, beans, and lasagna noodles.
Cover and simmer 20–22 minutes, stirring occasionally.
Return chicken. Reduce heat and stir in half-and-half, spinach, Parmesan, and mozzarella until melted.
Taste, adjust seasoning, and rest 2 minutes before serving.
Notes
Use low-sodium broth to control seasoning.
To lighten: replace 1 cup half-and-half with broth.
Freeze without noodles + dairy; add fresh after thawing.
Reheat with extra broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot, stovetop
- Cuisine: Italian-American
Ingredients
- 3 tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, diced
- 1 tsp fine salt, plus more to taste
- ½ tsp black pepper
- 2 tsp dried basil, divided
- 2 tbsp butter
- 1 large onion, chopped
- 2 carrots, peeled and diced
- ⅓ cup all-purpose flour
- 8 cups chicken broth (low-sodium)
- 1 (15-oz) can cannellini beans, rinsed and drained
- 1 tsp dried parsley
- ½ tsp dried oregano
- 8–10 uncooked lasagna sheets, broken into bite-size pieces
- 2 cups half-and-half
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmesan, plus more for topping
- 1 cup shredded mozzarella
What each ingredient does:
Olive oil: clean sear and sauté. • Chicken: lean protein and hearty bite. • Salt/pepper: baseline seasoning. • Basil/parsley/oregano: classic Italian aroma. • Butter: richness for the roux. • Onion/carrot: sweetness and body. • Flour: thickens the broth. • Chicken broth: savory base. • Cannellini beans: creamy texture, fiber, extra protein. • Lasagna sheets: signature look and chew. • Half-and-half: silkiness without heaviness. • Spinach: color and nutrients. • Parmesan/mozzarella: umami and stretch.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
Aromatics: Add celery or garlic; use shallots for a mild profile.
Protein: Use cooked rotisserie chicken (stir in at the end), or turkey.
Veg: Sub kale for spinach (chop small) or toss in mushrooms.
Starch: Try mafalda corta, bow ties, or GF lasagna sheets.
Dairy/Fats: Swap half-and-half for whole milk plus a splash of cream; use olive oil only if skipping butter.
Diet tweaks:
- Gluten-free: GF lasagna noodles or short GF pasta.
- Dairy-free creamy feel: Add a little unsweetened oat creamer and finish with olive oil.
- Lighter: Use 1 cup half-and-half + 1 cup broth.
Equipment Notes
A heavy 5–6 quart Dutch oven or soup pot gives even heat. A sturdy ladle and a whisk help prevent lumps in the roux. If you only have a large saucepan, reduce the batch. Use tongs to break and stir noodles; a microplane makes quick work of Parmesan.
Step-by-Step
- Sear the chicken (flavor first): Heat 2 tbsp oil over medium-high. Season the chicken with salt, pepper, and 1 tsp basil. Sear until opaque and lightly golden; transfer to a plate so it stays juicy.
- Sauté aromatics: Add remaining 1 tbsp oil and the butter. Stir in onion and carrot; cook 4–5 minutes until softened and fragrant.
- Make the roux: Sprinkle in flour. Cook 60 seconds, stirring, to remove raw taste.
- Whisk in broth slowly: Pour in the broth in a thin stream, whisking constantly so the base turns smooth and creamy.
- Season + bulk: Add parsley, oregano, remaining 1 tsp basil, a pinch more salt, the cannellini beans, and broken lasagna noodles.
- Simmer: Cover and cook 20–22 minutes, stirring occasionally, until noodles are just tender.
- Finish: Return chicken to the pot. Lower heat. Stir in half-and-half, spinach, Parmesan, and mozzarella until melty and lush.
- Taste & adjust: Add salt to pop the flavors; a crack of pepper for warmth. Rest 2 minutes, then ladle into bowls.
Doneness cues: Noodles tender but not mushy; broth lightly thickened; cheese fully melted and silky.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice onions/carrots and pre-measure dry seasonings 1–2 days ahead. Cook chicken in advance and refrigerate.
- Fridge: 3–4 days in airtight containers. Noodles will absorb liquid—add a splash of broth or water when reheating.
- Freeze: Up to 3 months without the noodles and dairy; add fresh noodles and half-and-half after thawing.
- Reheat: Gentle stovetop heat; loosen with broth, water, or a squeeze of lemon to brighten.
How to Lighten / Make It Creamy
Lighten: Use 1 cup half-and-half + 1 cup broth; add extra spinach or an extra half-can of beans blended with broth to thicken without cream.
Extra creamy: Stir in a spoonful of cream cheese off heat, or blend a ladle of soup and return to the pot. If using yogurt, temper it with warm soup to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: Warm croutons or toasted walnuts.
Fresh: Parsley, basil, or thin-sliced scallions.
Tang/Heat: Lemon zest, a squeeze of lemon, or red pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread, garlic breadsticks, or a simple arugula salad with lemon and olive oil. For drinks, try sparkling water with citrus or a light-bodied red served slightly chilled.
Scaling the Recipe
To double, use a larger Dutch oven so noodles don’t clump. Add noodles gradually and stir often. For half-batches, keep the same simmer time and taste for seasoning at the end.
Nutrition & Dietary Notes
This bowl leans high-protein thanks to chicken and beans, with fiber from cannellini beans and spinach. Use GF noodles for gluten concerns; swap dairy as needed per “Substitutions.”
Troubleshooting
Too salty? Add more broth or a splash of lemon.
Too bland? Salt in small pinches; add Parmesan and a squeeze of lemon.
Too thick? Stir in warm broth until it loosens.
Too thin? Simmer uncovered a few minutes or whisk a teaspoon of flour with broth and stir in.
Overcooked noodles? Add fresh spinach and a drizzle of olive oil for texture.
FAQs
Can I use frozen or precut veg? Yes—frozen diced onions or mirepoix work well.
Best protein swaps? Turkey or rotisserie chicken added at the end.
How do I keep it from drying out? Reheat gently with a splash of broth or water.
Dairy-free or gluten-free? Use oat creamer or coconut milk for body; choose GF lasagna sheets.
How long does it keep? 3–4 days refrigerated; freeze without noodles and dairy.
Variations
Lemony Herb: Add zest and juice of ½ lemon and a handful of chopped parsley.
Spicy: Stir in red pepper flakes or a spoon of chili paste.
Parmesan Pepper: Finish with extra Parmesan and plenty of cracked pepper.
Chef Notes / Test Kitchen Tips
Salt in stages—after searing chicken, again after simmering noodles, and once more after adding dairy. Add dairy off direct high heat for the smoothest texture. Noodles finish between 20–22 minutes; if sitting, they’ll keep absorbing—stir in extra broth to maintain the perfect scoopable consistency.
Conclusion
This Lasagna Soup proves comfort can be quick: a single pot, 30 minutes, and a creamy, high-protein bowl that satisfies like a classic bake. Keep leftovers for easy lunches and finish with fresh Parmesan each time. If this becomes your new weeknight favorite, leave a rating and share your tweaks!
When you’re ready for your next pot, these soup recipes keep dinner on cruise control.
