Creamiest chicken Lasagna Soup Recipe tastes like a cozy hug in a bowl, with all the cheesy, creamy lasagna goodness in spoonable form. It uses budget-friendly pantry staples and rotisserie chicken, and it works perfectly for busy families, meal-preppers, or anyone who wants comfort food in about 40 minutes. I tested this on a weeknight with two hungry kids and a tired spouse, and nobody spoke for the first five minutes of dinner.
Reasons To Try This Creamiest chicken Lasagna Soup Recipe
This soup packs all the flavors of classic lasagna without the stacking, baking, and waiting. You get tender chicken, soft lasagna noodles, a rich tomato base, and a silky, cheesy finish in one pot. Cleanup stays simple, and the recipe uses ingredients you likely already keep in your kitchen.
You can tweak it for picky eaters or spice lovers without extra stress. The soup reheats beautifully, so it works for lunches and leftovers. It also freezes better than traditional lasagna, which usually turns a bit mushy on day three.
“This Creamiest chicken Lasagna Soup Recipe tasted like my favorite restaurant lasagna in cozy soup form, and my whole family asked for seconds.” – Maria ★★★★★
Ingredients You Need
- Olive oil or avocado oil
- Yellow onion, diced
- Carrots, diced small
- Celery, diced (optional, but adds nice flavor)
- Garlic, minced
- Cooked chicken, shredded or diced
- Rotisserie chicken saves time and adds great flavor.
- Leftover baked or grilled chicken works too.
- Lasagna noodles, broken into bite-size pieces
- Use regular, whole wheat, or oven-ready.
- You can swap in gluten-free lasagna noodles if needed.
- Crushed tomatoes or tomato puree
- I like a good quality canned brand like Muir Glen or Cento for richer flavor.
- Chicken broth or stock
- Use low-sodium so you control the salt level.
- Tomato paste
- Italian seasoning
- Dried basil
- Dried oregano
- Red pepper flakes (optional, for a little heat)
- Salt and black pepper
Creamy & Cheesy Add-ins
- Heavy cream
- For a lighter version, use half-and-half, but heavy cream gives the creamiest texture.
- Cream cheese, softened and cubed
- Full-fat cream cheese melts smoother and gives a richer soup.
- Ricotta cheese
- Whole milk ricotta tastes best, but part-skim works if you want to cut some richness.
- Shredded mozzarella cheese
- Low-moisture, part-skim melts nicely without turning greasy.
- Grated Parmesan cheese
- Freshly grated gives better flavor than the green can.
Pantry Shortcuts & Flavor Boosters
- Garlic powder and onion powder
- Use these if you run low on fresh aromatics or want extra flavor.
- Pre-chopped mirepoix mix
- The bagged onion-carrot-celery mix in the produce section saves chopping time.
- Store-bought rotisserie chicken
- Pull the meat off while still warm; it shreds easier.
Optional Add-ins
- Fresh spinach or kale, chopped
- Mushrooms, sliced
- Zucchini, diced
- Fresh basil or parsley, chopped, for garnish
Equipment List
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Sharp knife and cutting board
- Measuring cups and spoons
- Small bowl for mixing the cheese topping
Tips
- Salt in layers: season the veggies, then the broth, then adjust at the end.
- Break lasagna noodles into similar sizes so they cook evenly.
- Stir often after adding noodles so they do not stick to the bottom.
- Keep the soup at a gentle simmer, not a hard boil, to protect the dairy.
- Soften cream cheese to room temperature so it melts smoothly.
- Add the cream and cheeses off the heat or on very low to avoid curdling.
- If the soup thickens too much, thin it with extra broth or a splash of milk.
- Taste before serving and adjust salt, pepper, and red pepper flakes.
- Store noodles separately if you plan to freeze portions.
How to Make Creamiest Chicken Lasagna Soup
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Add onions and carrots and cook until they soften and turn slightly golden, about 7 to 8 minutes. Stir in celery and cook 2 more minutes. Add garlic and cook about 1 minute, until it smells fragrant but not burnt.
Step 2: Build the flavorful base
Stir in tomato paste and cook it for 1 to 2 minutes so it darkens slightly and tastes sweeter. Sprinkle in Italian seasoning, dried basil, dried oregano, a pinch of red pepper flakes, salt, and black pepper. Pour in crushed tomatoes and chicken broth and stir well to combine everything. Bring the mixture to a gentle simmer.
Step 3: Add chicken and noodles
Add shredded chicken to the pot and stir. Break lasagna noodles into bite-size pieces and add them to the simmering soup. Stir often so the noodles do not clump together. Cook until the noodles turn tender but still slightly firm, about 10 to 12 minutes, depending on the brand.
Step 4: Make the creamy cheese mixture
While the noodles cook, mix ricotta, softened cream cheese, shredded mozzarella, and grated Parmesan in a small bowl. Add a pinch of salt, pepper, and a little garlic powder if you like. Stir until the mixture looks smooth and spreadable. This mixture gives the soup that classic lasagna “cheesy layer” vibe.
Step 5: Finish the soup with creaminess
Lower the heat to low once the noodles reach your preferred texture. Pour in heavy cream and stir gently. Add spoonfuls of the cheese mixture directly into the pot and stir until it melts into the soup and turns silky and creamy. Taste and adjust seasoning with more salt, pepper, or red pepper flakes.
Step 6: Adjust thickness and serve
Check the consistency of the soup. If it looks too thick, stir in extra broth or a splash of milk until it reaches your favorite soup thickness. If it looks too thin, let it simmer a few more minutes so it reduces slightly. Ladle into bowls and top with extra mozzarella, Parmesan, and fresh basil or parsley.
Different Ways to Try It
- Gluten-free: Use gluten-free lasagna noodles or gluten-free short pasta and confirm your broth lists gluten-free on the label.
- Low carb: Swap noodles for zucchini ribbons or chopped cauliflower and simmer until tender.
- Extra veggies: Add mushrooms, spinach, or kale during the last 5 minutes of cooking.
- Spicy version: Add more red pepper flakes or a spoonful of Calabrian chili paste.
- Extra protein: Stir in white beans or chickpeas along with the chicken.
- No tomato chunks: Use tomato puree instead of crushed tomatoes for a smoother base.
- Lighter dairy: Use half-and-half and part-skim cheeses for a slightly lighter bowl.
How to Serve Creamiest Chicken Lasagna Soup
Serve this Creamiest chicken Lasagna Soup Recipe piping hot in wide bowls so the cheese melts across the top. Add a big spoonful of extra ricotta or mozzarella in the center for that “lasagna slice” feel. Pair it with garlic bread, a simple green salad, or roasted veggies for a full meal. Kids love this with buttered toast strips for dipping, and adults usually go back for a second ladle.
Make-Ahead and Storage Success
Cool the soup to room temperature before you pack it into airtight containers. Store it in the fridge for up to 4 days, and reheat gently on the stove over low heat, adding a splash of broth or milk if it thickens. For longer storage, freeze the soup without the noodles for up to 2 months, then cook fresh noodles and add them when you reheat. If you already cooked the noodles in the soup, expect them to soften more after freezing, so keep them slightly undercooked if you plan ahead.
Creamiest Chicken Lasagna Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned and mostly cooked through, about 5–7 minutes.
- Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Season with dried basil, oregano, thyme, crushed red pepper flakes (if using), salt, and black pepper. Stir to coat the chicken and onions with the herbs and spices.
- Pour in the chicken broth, water, diced tomatoes with their juices, and tomato sauce. Stir well and bring the mixture to a gentle boil.
- Add the broken lasagna noodles to the pot, stirring to submerge them. Reduce the heat to a simmer and cook for 12–15 minutes, stirring occasionally, until the noodles are tender.
- Reduce the heat to low. Stir in the heavy cream and milk, and let the soup heat through without boiling for 3–4 minutes.
- Add the shredded mozzarella and grated Parmesan cheeses, stirring until fully melted and the soup becomes creamy.
- Dollop spoonfuls of ricotta cheese into the soup, gently stirring so some melts in while leaving a few creamy pockets.
- Taste and adjust seasoning with additional salt and pepper if needed. If desired, stir in chopped fresh parsley just before serving.
- Ladle the creamy chicken lasagna soup into bowls and serve hot, garnished with extra Parmesan or parsley if you like.
Notes
Approximate per serving (1/6 of recipe): 560 calories; fat 30 g; saturated fat 16 g; carbohydrates 39 g; fiber 3 g; sugars 8 g; protein 33 g; sodium 980 mg. Values are estimates and will vary based on specific ingredient brands, exact quantities, and portion sizes.