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This Creamy White Chicken Lasagna Soup is the perfect recipe for Fall! It’s made in your Instant Pot or Pressure Cooker and filled with carrots, bell peppers, chicken, white beans, and spinach. Beautifuleatsandthings.com

Creamy White Chicken Lasagna Soup

Print Recipe
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!