When your kids are yapping and you want some peace and quiet serve up this Instant Pot or Crockpot white chicken lasagna soup and all you’ll hear are oooohs and ahhhhs and slurps. Chicken, mini lasagna noodles, addicting broth, mushrooms, spinach and more make this soup slurp slurp good!
Shut your yapper soup
Skyler was bugging both Greg and I the other night with his yapping and Greg was telling him jokingly (but also seriously) to shut his yapper. We ladled this soup into bowls and he stopped his talking pretty quickly. We all agreed that this soup was a 10/10. There was one portion left in the fridge that I was hoping to have for lunch today and sadly someone had it for breakfast before I could get to it.
This has a lot of goodness with mushrooms, carrots, tomatoes and spinach. And tons of flavor from the garlic, onions and seasonings. There is a creamy, indulgent element from the heavy cream and cheeses. And of course you can’t forget the adorable noodles that remind me of mini lasagna noodles. This soup was very satisfying and we ate it as a complete meal. I think you’ll love it too!
Ingredients/Substitution Ideas
- Butter–or olive oil
- Onion–yellow or white
- Garlic–or 1 tsp garlic powder
- Chicken broth–or water and Better than Bouillon
- Italian seasoning
- Kosher salt
- Black pepper
- Cayenne pepper
- Carrot
- Mushrooms
- Chopped, cooked chicken—or 1 pound raw chicken, cut into bite size cubes
- Diced tomatoes–or fire roasted tomatoes
- Mafalda corta pasta–(they are like mini lasagna noodles) or another short cut pasta like rotini
- Heavy cream–or evaporated milk, half and half
- Spinach–fresh or frozen
- Cornstarch
- Mozzarella
- Parmesan
- Ricotta or cottage cheese–optional for topping
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the diced onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the Italian seasoning, salt, pepper, cayenne, carrot, mushrooms, chicken, tomatoes.
Add in the uncooked pasta. (I got this cute pasta at Winco in the bulk section)
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 4 minutes. When time is up move valve to venting and remove the lid.
Temper the cream by stirring a half cup of hot soup in with the cream. Then stir the cream and spinach into the pot.
If you’d like a thicker soup stir cornstarch together with 2 Tbsp water until smooth. Stir the mixture into the pot. Turn pot to saute setting and let the soup thicken for a couple minutes. Turn off the pot.
Stir in the mozzarella and parmesan.
Ladle into bowls and top each serving with a dollop or ricotta (or cottage cheese) if desired.
Notes/Tips
- Serve with breadsticks, French bread or garlic bread and a side salad with Italian or balsamic dressing.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. For the 3 quart pot you’ll probably need to halve the recipe.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Another recipe you can make with mini lasagna noodles is Instant Pot Lasagna Soup.
- If you can’t find the mini lasagna noodles at the store try using cavatappi, macaroni, rotini, mini penne or ditalini. If you use another type of pasta you may need to adjust the cooking time. Here is the formula: look at the back of the box of pasta and see how many minutes it says to boil the pasta. If it’s 10 minutes you divide that number by 2 (=5) and then subtract 2 minutes. So you would pressure cook for 3 minutes.
More Instant Pot Lasagna Inspired Recipes…
Instant Pot Enchilasagna
A mash up of beef enchiladas and lasagna made quickly in the Instant Pot!
Instant Pot Spinach and Ravioli Lasagna
An easy 5 ingredient dinner! Cheese ravioli, spinach, pesto, mozzarella cheese and alfredo sauce layered in a dish and cooked until hot and bubbly.
Instant Pot Cowboy Lasagna
A hearty, meaty lasagna that can be made fast in your Instant Pot or slow in the Crockpot.
Olive Garden Lasagna Dip
Olive Garden Lasagna Dip can be made in your Instant Pot, Crockpot or oven. It’s got Italian sausage, marinara sauce and 3 types of cheeses. It’s a perfect companion to warm breadsticks.
Instant Pot White Chicken Lasagna
A cheater, dump and go lasagna recipe with Alfredo sauce, lasagna noodles, chunks of chicken, spinach and Parmesan cheese. This recipe is made quickly in your electric pressure cooker.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
White Chicken Lasagna Soup
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 24 minutes
- Yield: 5–6 servings 1x
Description
Chicken, mini lasagna noodles, addicting broth, mushrooms, spinach and more make this soup slurp slurp good!
Ingredients
- 1 Tbsp butter
- 1 cup diced onion
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 Tbsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 1 large carrot, peeled and diced
- 4 ounces sliced mushrooms
- 2 cups chopped, cooked chicken (or 1 pound raw chicken, cut into bite size cubes)
- 1 (14.5 oz) can diced tomatoes
- 4 oz uncooked mafalda corta pasta (they are like mini lasagna noodles) or another short cut pasta
- 1/2 cup heavy cream
- 2 cups chopped spinach
- 2 Tbsp cornstarch
- 1/2 cup shredded mozzarella
- 1/2 cup shredded parmesan
- Ricotta or cottage cheese, optional for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the diced onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the Italian seasoning, salt, pepper, cayenne, carrot, mushrooms, chicken, tomatoes and pasta.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 4 minutes. When time is up move valve to venting and remove the lid.
- Temper the cream by stirring a half cup of hot soup in with the cream. Then stir the cream and spinach into the pot.
- If you’d like a thicker soup stir cornstarch together with 2 Tbsp water until smooth. Stir the mixture into the pot. Turn pot to saute setting and let the soup thicken for a couple minutes. Turn off the pot.
- Stir in the mozzarella and parmesan.
- Ladle into bowls and top each serving with a dollop or ricotta (or cottage cheese) if desired.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the butter and let it melt. Add in the diced onion and saute for 3 minutes. Add in the garlic and saute for 30 seconds. Add to the slow cooker.
- Stir in the broth, Italian seasoning, salt, pepper, cayenne, carrot, mushrooms, chicken, tomatoes and pasta.
- Cover and cook on low for 3-4 hours.
- Temper the cream by stirring a half cup of hot soup in with the cream. Then stir the cream and spinach into the crockpot.
- If you’d like a thicker soup stir cornstarch together with 2 Tbsp water until smooth. Stir the mixture into the crockpot. Turn crockpot to high setting and let the soup thicken for a few minutes.
- Stir in the mozzarella and parmesan.
- Ladle into bowls and top each serving with a dollop or ricotta (or cottage cheese) if desired.
- Category: Soup
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I’ve made it twice in the last week.
Keeps great in the refrigerator and heats up perfectly for my family who are never around to share meal times.
I made the first batch as written with the exception of the pasta. I used farfalle because I couldn’t find what you recommended. Adjusted the cook time to 2 minutes on high then 5 minutes natural release before a full release.
Second batch my daughter wanted more mushrooms so I went to 8 Oz. It didn’t charge the taste and she got her mushrooms so everyone was happy.
★★★★★
Love the idea of more mushrooms! I love them too!
It was good with rotini. Will try adding a cheese rind next time.
★★★★★
cheese rind would make it even better!
This pasta would be PERFECT in lasagna soup…. It would make it look like the real thing! I checked and they have this on Amazon.
yes for sure!
I made this tonight. Oh so good! I used canned chicken because I had it. Also used half and half instead of cream. Everything else as written. This is a keeper! Thank you again Karen!!
★★★★★
It really is so tasty! I want to make it again tonight 🙂
….cooked chicken (or 1 pound raw chicken, cut into bite size cubes) ???
Will both methods be okay after 3 hours ???
yep!
HaHa, “shut your yapper”. 2 funny!! I used to say that to my motor-mouth husband, until he stopped listening. Now I just use my fly-swatter….works real good.
This recipe is next up on the list, looks so delicious. Wish I could find the cute pasta. Sam’s is boring & doesn’t have neat stuff like that.
Will be back with stars.
Haha! your husband and the fly swatter! You two are hilarious.
WHOA, Mama! I didn’t have to worry about his yapper once he started wolfing this soup down. Is so very delicious. I found the pasta on Amazon, cute, cute. He wants this in the rotation for this coming winter. Thanks SO much for ANOTHER winner.
★★★★★
haha! I love this 🙂