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