Creamiest chicken Lasagna Soup Recipe tastes like a cozy bowl of cheesy, garlicky lasagna with tender chicken and silky noodles. It suits weeknight cooks, soup lovers, and anyone hunting one-pot comfort, and it takes about 40 minutes total. I tested it on a chilly Tuesday and ate two bowls before noon, zero regrets.
Why You Should Try This Creamiest Chicken Lasagna Soup Recipe
This Creamiest chicken Lasagna Soup Recipe packs rich tomato flavor, soft ribbons of lasagna, and a trio of cheeses that melt into a velvety broth. You get all the comfort of lasagna without layering pans or waiting an hour. One pot, quick cleanup, big payoff.
The soup balances savory chicken, tangy tomatoes, and gentle heat from red pepper flakes. You control the texture, from thick and stew-like to slurpable and silky. Kids and adults both ask for seconds, which always makes dinner feel like a win.
Ingredients You’ll Need
- Olive oil, 2 tablespoons
- Yellow onion, 1 medium, diced
- Garlic, 4 cloves, minced
- Tomato paste, 2 tablespoons
- Italian seasoning, 2 teaspoons
- Dried basil, 1 teaspoon
- Red pepper flakes, 1/2 teaspoon, optional
- Kosher salt, 1 1/2 teaspoons, plus more to taste
- Black pepper, 1/2 to 1 teaspoon
- Crushed tomatoes, 1 can 28 ounces (or use 24 ounces marinara for a smoother base; good jarred brands work great)
- Low-sodium chicken broth, 6 cups
- Lasagna noodles, 8 ounces, broken into 2-inch pieces (use no-boil sheets in a pinch and reduce simmer time)
- Cooked shredded chicken, 3 cups (rotisserie chicken saves time)
- Heavy cream, 1 cup (half-and-half works for lighter texture)
- Cream cheese, 4 ounces, softened to room temp
- Whole-milk ricotta, 1 cup
- Low-moisture mozzarella, 1 1/2 cups, shredded
- Parmesan, 1/2 cup, finely grated
- Fresh spinach, 2 cups, roughly chopped, optional
- Fresh basil or parsley, for garnish
- Lemon juice, 1 to 2 teaspoons, optional for brightness
Pantry shortcuts and swaps:
- Use jarred marinara in place of crushed tomatoes and tomato paste for a smoother, slightly sweeter soup.
- Swap gluten-free lasagna noodles and simmer gently to prevent breakage.
- Use poached chicken thighs for extra richness if you skip rotisserie.
Equipment:
- Large Dutch oven or heavy pot
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Small bowl and whisk
How to Make Creamiest Chicken Lasagna Soup
Prep Time 10 minutes, Cook Time 30 minutes, Total Time 40 minutes
- Warm the pot. Heat olive oil over medium heat. Add onion, a pinch of salt, and cook until translucent, 4 to 5 minutes.
- Build the base. Stir in garlic, tomato paste, Italian seasoning, basil, red pepper flakes, and black pepper. Cook 1 minute until the paste darkens and smells toasty.
- Add liquids. Pour in crushed tomatoes and chicken broth. Scrape the pot to lift any browned bits.
- Simmer the noodles. Bring to a gentle boil, add broken lasagna noodles, and stir so they do not stick. Simmer, stirring often, until al dente, 12 to 14 minutes.
- Add chicken. Stir in shredded chicken and simmer 3 to 4 minutes to warm through.
- Make it creamy. Lower the heat to medium-low. In a small bowl, whisk heavy cream and softened cream cheese until smooth, then stir that mixture into the soup.
- Melt the cheeses. Turn off the heat. Stir in ricotta, half the mozzarella, and all the Parmesan until the soup turns silky.
- Adjust and finish. Taste and season with more salt and pepper. Add lemon juice if you want extra brightness.
- Add greens. Fold in spinach and let it wilt, about 1 minute. The soup will thicken slightly as it rests.
- Serve. Ladle into bowls and top with the remaining mozzarella and fresh basil or parsley. If you like a thicker vibe, let the pot sit 5 minutes before serving.
Tips & Tricks
- Break noodles small so they cook evenly and fit on a spoon.
- Stir the pot often while noodles simmer to prevent sticking.
- Keep the heat moderate when adding dairy to avoid curdling.
- Whisk cream cheese with warm cream for a lump-free finish.
- Thin the soup with extra broth if it gets too thick after resting.
- Use dark-meat chicken for richer flavor and tender bites.
- Go spicy with extra red pepper flakes or mild with none at all.
- Finish bowls with a spoon of ricotta for a lasagna-like topper.
What to Serve with Creamiest chicken Lasagna Soup
Pair this chicken lasagna soup with a crisp Caesar or a simple arugula salad with lemon and olive oil. Warm garlic bread or focaccia catches every cheesy drop. A light red like Pinot Noir or a cold sparkling water with lime makes a refreshing match. Save a little Parmesan for the table and let folks shower their bowls.
Storage
- Fridge: Cool the soup and store it in airtight containers for up to 4 days. For the best texture, keep cooked noodles separate if you plan to reheat later, then combine when serving.
- Freezer: Freeze the tomato-chicken base without noodles and dairy for up to 3 months. Add fresh noodles and dairy after reheating for the best texture.
- Reheat: Warm gently on the stove over medium-low, stirring often. Add broth to loosen if the soup thickens in the fridge.
Nutrition Information
Approximate per 1 of 8 servings: 520 calories; 27g fat; 14g saturated fat; 39g carbs; 3g fiber; 7g sugar; 36g protein; 980mg sodium. Values are estimates and will vary by brands and swaps.
Creamiest Chicken Lasagna Soup Recipe
Ingredients
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic and cook until fragrant, about 1 minute.
- Add diced chicken and cook until no longer pink.
- Pour in chicken broth and marinara sauce, bring to a boil.
- Add broken lasagna noodles and cook until tender, about 10 minutes.
- Stir in ricotta, mozzarella, parmesan cheese, dried basil, salt, and pepper.
- Simmer until cheese is melted and soup is creamy, about 5 minutes.
- Serve hot and enjoy your creamy chicken lasagna soup.