This creamy chicken lasagna soup brings all the cozy flavors of traditional lasagna in a warm, comforting bowl. With tender chicken, cheesy goodness, and pasta, it’s a family favorite!
Let’s be real, who doesn’t love a soup that tastes like lasagna? I like to top mine with a sprinkle of extra cheese. It just makes everything better! 🧀
Key Ingredients & Substitutions
Chicken: You can use either chicken breasts or thighs for a more moist texture. If you don’t have these, rotisserie chicken works great too—just shred it and add it to the soup at the end to warm it up.
Broth: Low-sodium chicken broth helps control the saltiness. If you’re looking for a lighter option, you can swap half the broth with vegetable broth for a different flavor profile.
Noodles: Traditional lasagna noodles are a must, but you can use any pasta you have on hand, like bowties or fusilli. Just adjust the cooking time as needed.
Spinach: Fresh spinach adds great flavor and nutrition. If you don’t have that, you can use frozen spinach—just thaw and squeeze out excess water before adding. Kale or Swiss chard are good alternatives too!
Cheeses: Ricotta gives creaminess while mozzarella adds stretch. You can substitute cottage cheese for ricotta if you prefer a lighter option. A mix of different cheeses can add depth as well!
How Do I Make My Soup Creamy and Delicious?
The key to a nice, creamy texture in this soup is to properly incorporate your cheeses and cream. Here’s how to get that dreamy consistency:
- After cooking the chicken and adding the noodles, lower the heat before adding dairy to prevent curdling.
- Add ricotta and cream gradually, stirring as you go. This helps them blend smoothly into the broth.
- Make sure to mix until all the cheeses melt and create a creamy consistency—it may take a couple of minutes over low heat.
Letting the soup simmer briefly after adding the cream allows all the flavors to meld together beautifully. Enjoy your creamy chicken lasagna soup!
How to Make Creamy Chicken Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 4 cups chicken broth (low sodium preferred)
- 2 cups water
- 8 oz lasagna noodles, broken into bite-sized pieces
- 3 cups fresh spinach leaves
Creamy Ingredients:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
Seasonings:
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Garnish:
- Fresh basil or Italian seasoning
How Much Time Will You Need?
This lovely creamy chicken lasagna soup takes about 15 minutes of prep time and around 30-35 minutes to cook. In under an hour, you’ll have a deliciously comforting soup that’s perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and diced carrots, cooking until they soften, which should take about 5 minutes. Next, stir in the minced garlic and cook for an additional minute until fragrant.
2. Cook the Chicken:
Add the chicken breasts to the pot, then pour in the chicken broth and water. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook until the chicken is cooked through, approximately 15 to 20 minutes.
3. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and shred it using two forks. Set the shredded chicken aside for later use.
4. Prepare the Noodles:
While the broth is still simmering, break the lasagna noodles into small pieces and add them to the pot. Cook them according to the package instructions until they’re al dente, stirring occasionally to prevent sticking.
5. Add Remaining Ingredients:
Return the shredded chicken to the pot. Then, add the fresh spinach, dried basil, oregano, and crushed red pepper flakes (if you’re using them). Stir everything together and cook until the spinach has wilted, about 2-3 minutes.
6. Create the Creamy Base:
Reduce the heat to low, then stir in the ricotta cheese, mozzarella cheese, Parmesan cheese, and heavy cream. Mix everything well until the cheeses melt and the soup achieves a creamy consistency. Season with salt and pepper to taste.
7. Final Simmer:
Let the soup simmer gently for another 5 minutes. This will help the flavors meld beautifully and slightly thicken the soup.
8. Serve and Enjoy:
Serve the soup hot in bowls, garnished with extra Parmesan, fresh basil, or Italian seasoning, as desired. Enjoy your creamy, cheesy, and absolutely comforting chicken lasagna soup! It’s a perfect treat for any day!
Can I Use Leftovers for This Soup?
Absolutely! If you have leftover rotisserie chicken or any cooked chicken, feel free to add that directly into the soup for a quick and easy meal. Just heat it through once added.
What if I Don’t Have Heavy Cream?
No problem at all! You can substitute half-and-half or even whole milk. Just keep in mind that the soup may be slightly less creamy, but it will still taste delicious!
How to Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a bit of extra broth or water if it thickens up too much.
Can I Freeze This Soup?
This soup can be frozen, but it’s best to do so before adding dairy, as cream may separate. Freeze the soup base (without the cream and cheese) in portion-sized containers for up to 3 months, then add dairy when reheating.
