Creamy White Chicken Lasagna Soup

This Creamy White Chicken Lasagna Soup is the perfect recipe for Fall! It tastes just like creamy white chicken lasagna without all the layering or dishes!

Thank you, Sprouts Farmers Market, for sponsoring this post! As always, all thoughts and opinions are truly my own!

I’m super excited because Fall is just around the corner! Although I’ve had my share of fun this Summer, I’m ready for cooler weather and cozy soups such as this Creamy White Chicken Lasagna Soup!

This Creamy White Chicken Lasagna Soup is rich, creamy, and comes together in less than 35 minutes. It’s literally everything you want in a quick weeknight dinner, but without all of the layering or dishes!

HOW TO MAKE WHITE CHICKEN LASAGNA SOUP

This soup is so delicious and easy to make. I picked up all of my ingredients at Sprouts Farmers Market because they always have everything that I need to make my favorite Fall recipes! The produce department is my favorite area! I stocked up on plenty of fresh herbs and veggies for my soup!

To make this Creamy White Chicken Lasagna Soup, start by seasoning the chicken breasts with garlic powder and paprika. Add chicken broth and chicken breasts to your pressure cooker. Close the lid and the set timer for 12 minutes. 

Remove the lid, and add the remaining chicken broth to the pressure cooker along with the carrots, bell peppers, beans, lasagna noodles, spinach, ricotta cheese, milk, and the rest of the seasonings. Close the lid and set the pressure cooker to the Soup Setting. Set the timer to 10 minutes.

Remove lid and season with salt and pepper to taste. Serve with parmesan cheese and additional ricotta cheese, if desired, and enjoy!

This Creamy White Chicken Lasagna Soup will quickly become a family favorite! Go ahead, and give it a try!

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Creamy White Chicken Lasagna Soup

Servings 10

Author Beautiful Eats & Things

Ingredients

• 1 pound boneless skinless chicken breasts chopped
• 2 carrots peeled and sliced
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 4 and ½ cups low sodium chicken broth divided
• 1 (15 oz) can cannellini beans rinsed and drained
• 2 teaspoons Sprouts Organic All-Purpose Seasoning
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 10 oz uncooked Sprouts Organic Lasagna Noodles broken into pieces
• ½ cup ricotta cheese & more for garnish
• ½ cup milk
• 3 cups fresh baby spinach
• Shredded Parmesan cheese for garnish

Instructions

• Season chicken breast with 1 teaspoon of garlic powder and 1 teaspoon of paprika.
• Add half of the chicken broth and chicken to the pressure cooker. Close the lid and set timer for 12 minutes.
• Remove the lids, and add the remaining chicken broth to the pressure cooker along with the carrots, bell peppers, beans, Sprouts Organic All-Purpose Seasoning, 1 teaspoon of garlic powder, 1 teaspoon of paprika, lasagna noodles, ricotta cheese, milk, and spinach. Close the lid and set the pressure cooker to the Soup Setting. Set the timer to 10 minutes.
• Remove lid and season with salt/pepper to taste.
• Serve with Parmesan cheese and additional ricotta cheese, if desired.
• Enjoy!