Lasagna Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts
Time: 30 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot, stove top • Diet: High protein, flexible

Introduction

Lasagna Soup turns the craving for layered comfort into a quick, one-pot reality, front-loaded with chicken, white beans, and ribbons of noodles in a creamy herb broth. Lasagna Soup is the first sentence because it’s the promise: that familiar flavor, fewer dishes, and a satisfying protein count thanks to the pairing of lean chicken and cannellini beans. The texture lands between velvety and substantial—cheesy, spoonable, and studded with spinach and carrots. It’s ideal for family dinners, meal prep, and cool-weather nights when you want something nurturing and straightforward.

If you love this vibe, don’t miss our Lasagna Soup recipes for more creamy, one-pot bowls.

Why You’ll Love It

• Weeknight-easy: 30 minutes, single pot, clear steps.
• Flexible: Use the veggies on hand; swap greens or pasta shapes.
• Balanced flavor: Savory broth, gentle creaminess, fresh herb lift.
• Great leftovers: Thickens nicely; revive with a splash of broth.

All the cozy, creamy, cheesy comfort of lasagna — in one pot and just 30 minutes. Loaded with chicken, cannellini beans, and lasagna noodles in a velvety herb broth, this soup is hearty, high-protein, and perfect for weeknights.

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Course: Dinner, Soup

Cuisine: American

Calories: 490

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 3 tbsp olive oil
• 1 lb diced chicken breast
• 1 tsp salt
• 0.5 tsp pepper
• 2 tsp dried basil, divided
• 2 tbsp butter
• 1 large onion, chopped
• 2 carrots, diced
• 0.33 cup flour
• 8 cups low-sodium chicken broth
• 15 oz cannellini beans, drained and rinsed
• 1 tsp dried parsley
• 0.5 tsp dried oregano
• 8–10 lasagna sheets, broken
• 2 cups half-and-half
• 10 oz frozen chopped spinach, thawed and squeezed
• 1 cup grated Parmesan
• 1 cup shredded mozzarella

Equipment

• 5–6 quart Dutch oven Keeps heat steady and allows space for noodles.
• whisk Helps create a lump-free broth.
• ladle For serving without breaking noodles.

Method

 

1. Heat olive oil in a Dutch oven. Season chicken with salt, pepper, and 1 tsp basil. Cook until golden edges form, then remove to a plate.
2. Add butter, chopped onion, and diced carrots to the pot. Cook until vegetables are soft and translucent.
3. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth to avoid lumps and create a creamy base.
4. Stir in remaining basil, parsley, oregano, cannellini beans, and broken lasagna sheets.
5. Cover and simmer for 20–22 minutes, stirring occasionally to prevent noodles from clumping.
6. Return chicken to pot. Lower heat and stir in half-and-half, spinach, Parmesan, and mozzarella until melted and smooth.
7. Taste and adjust salt and pepper. Add a squeeze of lemon if desired. Let rest for 2 minutes before serving.

Nutrition

Calories: 490kcalCarbohydrates: 36gProtein: 42gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 920mgPotassium: 850mgFiber: 5gSugar: 5gVitamin A: 5800IUVitamin C: 9mgCalcium: 420mgIron: 3mg

Notes

Customize with garlic, kale, or mushrooms. Use gluten-free noodles or dairy-free creamers for dietary needs. For creaminess, stir in a spoonful of cream cheese or finish with evaporated milk off heat. Great for leftovers — add broth to revive.

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Ingredients

• 3 tbsp olive oil
• 1 lb diced chicken breast
• 1 tsp salt, ½ tsp pepper
• 2 tsp dried basil, divided
• 2 tbsp butter
• 1 large onion, chopped
• 2 carrots, diced
• ⅓ cup flour
• 8 cups chicken broth (low-sodium)
• 1 (15-oz) can cannellini beans, drained and rinsed
• 1 tsp dried parsley • ½ tsp dried oregano
• 8–10 lasagna sheets, broken
• 2 cups half-and-half
• 10 oz frozen chopped spinach, thawed and squeezed
• 1 cup grated Parmesan • 1 cup shredded mozzarella

What each ingredient does:
Chicken: lean, tender bite. • Beans: protein + creaminess. • Flour: gentle body. • Broth: savory base. • Herbs: familiar lasagna aroma. • Spinach: color and nutrients. • Cheeses: umami and melt. • Half-and-half: silky finish.

Pro tip: Whisk the broth in slowly after the roux for lump-free creaminess.

Substitutions & Swaps

Aromatics: Add minced garlic or celery.
Protein: Use shredded rotisserie chicken; add near the end.
Veggies: Swap spinach for kale or add mushrooms or zucchini.
Pasta: GF lasagna or short cuts like mafalda or penne.
Dairy/Fats: Whole milk plus a knob of butter; or an oat creamer for dairy-free creaminess.

Diet notes:

• Gluten-free: Choose GF noodles; check broth labels.
• Dairy-free: Use neutral dairy-free creamer; finish with olive oil.

Equipment Notes

A 5–6 quart Dutch oven keeps heat steady and gives noodles room to move. A whisk ensures a smooth base; a ladle with a deep bowl lifts noodles without tearing.

Step-by-Step

1. Brown chicken: Heat oil; season chicken with salt, pepper, 1 tsp basil; cook until golden edges appear. Remove to a plate.
2. Sweat veg: Add butter with onions and carrots; cook until translucent and sweet.
3. Roux + broth: Stir in flour; cook 1 minute. Slowly pour in broth while whisking to create a smooth, slightly thick base.
4. Season and add beans/noodles: Add parsley, oregano, remaining basil, beans, and broken lasagna.
5. Simmer: Cover and cook 20–22 minutes, stirring a few times to keep noodles submerged and separate.
6. Finish rich: Return chicken; lower heat; stir in half-and-half, spinach, Parmesan, and mozzarella until melted.
7. Taste & adjust: Salt, pepper, maybe a squeeze of lemon to lift. Rest 2 minutes and serve.

Cues: Pasta tender; broth glossy; cheese fully melted.

Make-Ahead, Storage & Reheating

• Prep early: Dice aromatics, thaw/squeeze spinach, and pre-measure spices up to 2 days ahead.
• Fridge: 3–4 days; add broth when reheating.
• Freeze: Best without noodles and dairy; add both fresh after thawing.
• Reheat: Low, gentle heat; loosen with broth or water and finish with extra Parmesan.

How to Lighten / Make It Creamy

Lighten: Replace 1 cup half-and-half with broth; blend a scoop of beans with broth for extra body.
Creamier: Add a tablespoon or two of cream cheese or a splash of evaporated milk off heat; temper any yogurt.

Toppings, Garnishes & Finishes

Crunch: Garlic croutons or toasted breadcrumbs.
Fresh: Basil, parsley, or chives.
Tang/Heat: Lemon juice, white wine vinegar, chili flakes, or chili oil.

Sides & Pairings

Serve with focaccia or baguette and a bright salad (romaine + cucumber + lemon dressing). A crisp white or sparkling water with citrus pairs well.

Scaling the Recipe

Double in a wider pot to keep noodles moving; stir more often. For half-batches, keep the simmer time but reduce seasoning slightly until final tasting.

Nutrition & Dietary Notes

Chicken plus white beans boosts protein and fiber, helping this soup satisfy without feeling heavy. Adjust fat by tweaking dairy, and use GF noodles if needed.

Troubleshooting

Sauce too thin? Simmer uncovered a few minutes.
Sauce too thick? Add warm broth gradually.
Flat flavor? Salt in pinches; finish with Parmesan and lemon.
Noodles clumping? Stir during the first 5 minutes of simmering.

FAQs

Can I use precooked chicken? Yes—stir in at the end to keep it tender.
Best bean swap? Great Northern beans or navy beans.
Can I make it without flour? Thicken by blending a scoop of beans with broth.
Is fresh spinach okay? Absolutely; add during the last couple minutes.
How long does it keep? 3–4 days in the fridge; freeze base without noodles/dairy.

Variations

Tomato-Kissed: Stir in ½ cup tomato passata for a blush broth.
Garlic Lovers: Add roasted garlic at the finish for sweetness.
Herb Garden: Finish with chopped basil, parsley, and dill plus lemon zest.

Chef Notes / Test Kitchen Tips

Bloom dried herbs early to wake their flavor; add fresh herbs at the end for brightness. Keep heat moderate after adding dairy to maintain a smooth, glossy texture. Expect noodles to be perfectly tender between 20–22 minutes; if you hold the soup, add a splash of broth before serving.

Conclusion

When you want the essence of lasagna fast, this Lasagna Soup delivers a creamy, high-protein bowl in 30 minutes with minimal cleanup. Keep a wedge of Parmesan nearby for finishing and stash a portion for tomorrow’s lunch—it reheats beautifully. If you try it, rate it and share your favorite swaps.

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