1-Getting started with White Chicken Lasagna Soup: First, prepare all your ingredients by chopping the chicken breasts, slicing the carrots, mincing the garlic, and measuring out the herbs and broth to keep things organized and stress-free. This prep work sets the stage for a smooth cooking process that even beginners can master. In a large pot over medium-high heat, brown the chopped chicken in 1 tablespoon of olive oil until it’s golden and flavorful, then set it aside to build more layers of taste.

2-Next: melt the butter and the remaining olive oil in the same pot, and sauté the chopped onion and sliced carrots for about 3 minutes until they soften and release their sweetness. Add the chopped green bell pepper and minced garlic, cooking for another minute to let those aromas fill your kitchen it smells like pure comfort! Stir in the flour and cook for 3 minutes until it thickens, creating a base that will make your soup irresistibly creamy. Gradually whisk in 8 cups of low sodium chicken broth mixed with the cornstarch whisked in 1 cup of broth, then return the chicken to the pot along with the cannellini beans, tomato paste, dried herbs, spices, and bay leaves.

3-Bring everything to a boil, then reduce to a simmer and add the broken lasagna noodles or small shells. Let it cook for 20-30 minutes, stirring occasionally to prevent sticking and ensure the noodles turn tender and absorb all that savory goodness. Once done, discard the bay leaves, reduce the heat, and stir in the half and half, optional heavy cream, and thawed spinach to warm through and create that velvety texture. Finally, mix in the Parmesan cheese until it melts smoothly, and adjust the consistency with extra broth if needed. Serve hot, topped with your favorite cheese garnishes like shredded mozzarella or ricotta, and enjoy a bowl that’s packed with flavor for a delightful family meal. Remember, you can check out our easy chicken spaghetti recipe for another quick chicken dish idea!