One Pot Creamy White Lasagna Chicken Soup

This simple one-pot creamy white lasagna soup is delicious! Packed with all the flavors of white chicken lasagna, it’s sure to be a favorite!

I’m changing things up a little this year. And actually, as I type this, I’m realizing that I still need to warn my family to brace themselves.

Apparently they have tied themselves strongly to certain traditions that I didn’t realize were A Big Deal. 

I’ve learned I need to give plenty of advance notice when breaking from tradition in order to avoid frustration, outright disbelief, fallen countenances, and possible mom-mutiny.

For many years on Christmas Eve, we’ve had lasagna for our “traditional” dinner. I almost always stick with this Classic Italian Lasagna (or my Mom’s Famous Lasagna). They are two of the most incredible lasagnas I’ve ever made.

And I’ll often throw in another variety of lasagna, usually white sauce-based, for that night just to keep it interesting. This Mushroom Lasagna with White Sauce, for instance, or this favorite White Chicken and Spinach Lasagna.

This year, however, I’m opting for a little different spin on lasagna for that night. Lasagna soup, of course!

It’s not that I don’t like traditional lasagna. Oh, I do. I like it very much.

But I guess I’m also that person who doesn’t mind changing up holiday food traditions every once in a while. (I’m the one who fought hard for tacos on Thanksgiving a few years ago, but sadly, lost).

I am realizing, as I continue to champion progress and change, how deeply many of our holiday traditions (and I’m assuming yours, too!) are tied to food.

And how that tradition carries a lot of emotion.

And how people you once knew and loved can become unrecognizable in the face of their holiday dinner changing.

And how I probably should just stop with the whole change-food-on-holidays already, but I probably won’t, because I like variety, and I really like when people see things my way. #cantletitgo #personalityflaw

Since I’m determined to make lasagna soup a thing this year, it was high time I got on perfecting a white lasagna soup version. We already have a delicious “red” lasagna soup that we make often, and we loooove it.

I’ve made this several times already (which begs the question: will anyone in my 5-acre radius even want to face lasagna of any sort come Christmas Eve?) in order to get it just right, and it’s official. This Creamy White Lasagna Soup is everything creamy, white, chicken, lasagna, soup dreams are made of.

My mom and my sister and her family all agreed it was fantastic (they got in on a dinner night wherein this lasagna soup was served), and my own family adores it.

Sure, that might have been because it was a Tuesday night, but still, I think I have a chance to win them over on Christmas Eve, too.

Thanks to the one-pot wonder effect, the flavors are balanced and delicious. I have very tender feelings toward soup recipes like this where the pasta and chicken can cook right in the pot.

Less dishes for me, and by me, I mean whatever child is on kitchen duty according to our handy-dandy spinning wheel chart we’ve had for 50 years. So really, they sing high praises for one-pot meals, too.

While there are some adaptable pieces to this recipe (always), I highly, highly encourage you to employ that pop of fresh tomatoes.

It honestly takes the soup from delicious to next level flavor explosion.

The rich creaminess of the white lasagna soup really benefits from the freshness of the tomatoes sitting right on top of a scoop of cheesy, ricotta goodness.

So while you contemplate when and where and how quickly you can make this soup, I’m off to formulate a plan to break the news to the family-o about Christmas Eve dinner. Wish me luck.

I’m hoping they’ll be fine with the announcement if I promise them lots and lots of breadsticks.

One Year Ago: Streusel-Topped Cranberry White Chocolate Bread
Two Years Ago: Maple-Spice Cashew Brittle {Super Easy Microwave Version}
Three Years Ago: Homemade Eggnog

Creamy White Lasagna Soup

Yield: 8 servings

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

4.74 stars (23 ratings)

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Ingredients

Soup:

• 1 tablespoon olive oil
• ½ cup chopped onion
• 1 cup chopped carrots, about 2 large
• 3 cloves garlic, finely minced
• 8 cups low-sodium chicken broth
• 1 teaspoon dried parsley
• 1 ½ teaspoons dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Pinch red pepper flakes
• 12 to 16 ounces tri-color rotini, depending on how noodly you want it
• 8 cups milk
• ¼ cup flour
• 2 to 3 cups cooked, shredded or chopped chicken

Creamy Topping:

• 2 cups ricotta cheese
• 1 teaspoon dried basil
• Salt and pepper to taste
• ½ cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Chopped fresh tomatoes

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Instructions 

• In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
• Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
• Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
• Whisk or blend together the milk and flour.
• Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
• For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
• Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.

Notes

Halving the Recipe: this makes a big ol’ pot of soup, so feel free to halve the recipe for a smaller crowd.

Chicken: also, if you don’t have cooked chicken on hand, never fear! In the first step, before adding the vegetables, heat the oil and add diced, uncooked chicken (about 1 1/2 to 2 pounds) that’s been seasoned lightly with salt and pepper. Cook it through, 5-7 minutes and then remove to a plate and proceed with the recipe, adding the chicken back in at the end.

Author: Mel

Course: Soup

Cuisine: American, Italian

Method: Stovetop

Serving: 1 Serving, Calories: 621kcal, Carbohydrates: 55g, Protein: 48g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 115mg, Sodium: 925mg, Fiber: 2g, Sugar: 15g

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Cookware

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Measuring Cups

Recipe Source: inspired by this recipe by Jen at Carlsbad Cravings (lightened it up with less butter, using milk instead of cream, changed up most of the ingredients and noodle type, and added my own topping/tomato blend, because, yum!)

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