One chilly Wednesday evening, after a long day juggling work and family chaos, I found myself craving comfort food but without the hours in the kitchen. I wanted something cozy, creamy, and satisfying—kind of like lasagna but without the fuss of layering noodles and baking for an eternity. That’s how this creamy chicken lasagna soup was born. I threw together ingredients I had on hand, hoping for a decent dinner, and what I ended up with was pure magic. In just 30 minutes, I had a bowl of rich, cheesy, garlicky soup that hit all the right notes. Since then, it’s become my secret weapon for easy weeknight dinners that feel special but don’t stress me out.
This creamy chicken lasagna soup recipe is all about that perfect balance between hearty and light, with tender chicken, tender pasta, and a luscious sauce that tastes like it simmered all day, even though it didn’t. I’ve made this soup over a dozen times, tweaking it each time to make sure it’s just right—and I can’t wait to share exactly how I do it.
And if you’re into quick, comforting chicken recipes (like the Greek chicken with lemon and feta or the creamy cowboy butter chicken), you’re going to love how this soup fits right into your dinner rotation.
Why You’ll Love This Creamy Chicken Lasagna Soup
This soup has completely changed how I think about weeknight dinners. Here’s why I keep coming back to it:
- Ready in 30 Minutes — I timed it. From chopping to sitting down with a bowl, it takes no more than half an hour. Perfect for those busy nights when you don’t want to sacrifice flavor for speed.
- All-in-One Comfort — It’s like lasagna and soup had the best baby. You get tender chicken, cheesy sauce, pasta, and Italian flavors in every spoonful.
- Simple Ingredients — I bet you have most of what you need already. No fancy pantry items or hours of prep.
- Family-Friendly — My picky eater actually asks for seconds, which is saying a lot. The creamy texture and familiar flavors win everyone over.
- Flexible and Versatile — Add veggies, swap chicken for sausage, or spice it up. This soup adapts to whatever mood you’re in.
- Perfect for Meal Prep — It reheats beautifully, making it a fantastic lunch or dinner for the next day.
This creamy chicken lasagna soup isn’t just another quick recipe. It’s a dinner that feels like a hug in a bowl, without the hassle. Trust me, you’ll want to make it again and again.
Ingredients You’ll Need
Here’s the thing about this recipe: it looks like a lot, but most are pantry staples with a few fresh touches. I’m picky about a couple of ingredients, and I’ll tell you why as we go.
- Olive oil (2 tablespoons / 30ml) — A good-quality extra virgin olive oil adds depth. Don’t use cheap stuff here; it really influences the flavor.
- Yellow onion (1 medium, diced / about 150g) — I like yellow onions because they soften and sweeten without overpowering, unlike white onions.
- Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is non-negotiable here. It gives that classic lasagna feel.
- Cooked chicken (2 cups shredded / about 280g) — Rotisserie chicken works wonders, but leftover roasted chicken is perfect. You’ll want tender, juicy chicken for that hearty bite.
- Chicken broth (4 cups / 960ml) — Low-sodium is best so you can control seasoning. Rich broth gives the soup body.
- Tomato sauce (1 cup / 240ml) — I use canned tomato sauce, not marinara, for a smoother texture. It gives the soup its subtle tomato base without chunks.
- Heavy cream (1 cup / 240ml) — Full-fat only. This is what makes the soup creamy and indulgent. No skimping or swapping for milk!
- Ricotta cheese (½ cup / 125g) — This adds that signature lasagna creaminess. You can substitute with cottage cheese if needed, but ricotta wins hands down.
- Shredded mozzarella (1 cup / 113g) — Melts beautifully and adds that cheesy pull we love.
- Parmesan cheese (½ cup / 50g, freshly grated) — Freshly grated Parmesan is a must. Grate it yourself; pre-grated just doesn’t melt the same.
- Italian seasoning (2 teaspoons) — A blend of dried basil, oregano, and thyme. If you don’t have a mix, just use equal parts of dried basil and oregano.
- Red pepper flakes (¼ teaspoon, optional) — Adds a tiny kick. I usually add it because I love a little heat, but leave it out if you’re sensitive.
- Lasagna noodles (6 ounces / 170g, broken into bite-sized pieces) — Regular dried noodles work best. No need to cook separately; they’ll soften in the soup.
- Salt and black pepper — To taste. Remember, chicken broth is low sodium so you can season just right.
Quick note: If you want to sneak in some veggies, toss in 2 cups fresh spinach or 1 cup chopped zucchini in the last few minutes. They wilt right in and add a fresh touch.
Equipment Needed
You don’t need anything fancy for this creamy chicken lasagna soup. Here’s what I use in my everyday kitchen:
- Large pot or Dutch oven — I use a 6-quart Dutch oven. It’s big enough to hold all the ingredients and lets the noodles cook evenly in the broth.
- Sharp knife — For chopping onions and garlic. Trust me, a dull knife will just make your eyes water for all the wrong reasons.
- Cutting board — Any size works. I keep a plastic one for easy cleanup.
- Wooden spoon or silicone spatula — For stirring the soup gently without scratching your pot.
- Measuring cups and spoons — Standard kitchen tools. Don’t skip measuring the cream and cheeses for the best balance.
Optional but nice to have:
- Cheese grater — For fresh Parmesan. A microplane works best.
- Ladle — Makes serving easier and less messy.
How to Make Creamy Chicken Lasagna Soup: Step-by-Step
Alright, here’s the part where the magic happens. I’m breaking it down so you can nail this creamy chicken lasagna soup every time.
Step 1: Sauté Aromatics (5 minutes)
Heat olive oil in your large pot over medium heat. Add the diced onion and sauté for about 3 minutes until it’s soft and translucent, smelling sweet and mellow. Stir in the minced garlic and red pepper flakes (if using), cooking another minute until fragrant but not browned. This step builds the flavor base, so don’t rush it.
Step 2: Add Broth, Tomato Sauce & Seasonings (5 minutes)
Pour in the chicken broth and tomato sauce, stirring to combine. Sprinkle in the Italian seasoning, and season lightly with salt and pepper. Bring the mixture to a gentle boil. This is where your soup starts to get that comforting, saucy lasagna vibe.
Step 3: Add Pasta and Chicken (10 minutes)
Break the lasagna noodles into bite-sized pieces and stir them into the boiling soup. Add the shredded cooked chicken as well. Reduce heat to medium-low and simmer uncovered for about 10 minutes, stirring occasionally, until the noodles are tender but still have a little bite. The noodles cook right in the soup, so no separate pasta pot needed—a total time saver.
Step 4: Stir in Dairy for Creaminess (5 minutes)
Lower the heat to prevent boiling. Stir in the heavy cream, ricotta, half the mozzarella, and half the Parmesan. Mix gently until all the cheeses melt into a smooth, creamy sauce. The soup will thicken and become irresistibly luscious. Taste and adjust salt and pepper as needed.
Step 5: Serve and Garnish (2 minutes)
Ladle the soup into bowls. Sprinkle remaining mozzarella and Parmesan on top. If you’re feeling fancy, add a sprinkle of fresh basil or parsley. Serve hot with crusty bread or a simple green salad.
Total time: About 30 minutes, with just 15 minutes active cooking.
Expert Tips & Tricks for Perfect Creamy Chicken Lasagna Soup
Here’s what I’ve learned after making this soup more times than I can count:
- Don’t skip breaking the noodles — Smaller pieces cook faster and make the soup easier to eat.
- Use rotisserie chicken — It saves loads of time and adds flavor. I’ve even used shredded leftover chicken from garlic brown sugar chicken for a twist.
- Simmer, don’t boil after adding cream — Boiling can cause the cream to separate. Keep the heat low and stir gently.
- Freshly grated Parmesan is a game-changer — Pre-grated cheese makes the sauce less smooth. Grate your own; it takes 2 minutes tops.
- Add pasta gradually — If you want a thicker soup, add a little less broth or cook the noodles a bit longer to absorb liquid.
- Make it ahead — Prepare the soup without noodles and cheese up to 2 days ahead. Add those just before serving for the best texture.
Variations & Substitutions
Once you have the basic recipe down, here’s how to mix things up:
- Veggie Boost: Stir in 2 cups fresh spinach or kale for a pop of green. I also love adding chopped zucchini or mushrooms sautéed with the onions.
- Spicy Kick: Add ½ teaspoon crushed red pepper flakes or a dash of hot sauce for heat.
- Swap the Chicken: Use Italian sausage (cooked and crumbled) instead of chicken for a different flavor profile.
- Lighter Version: Replace heavy cream with half-and-half and reduce cheese slightly. It’s still creamy but less indulgent.
- Gluten-Free: Use gluten-free lasagna noodles or pasta shapes that cook quickly.
- Vegetarian: Skip the chicken and add extra veggies like roasted bell peppers and mushrooms. Use vegetable broth instead of chicken.
Serving & Storage
I usually serve this creamy chicken lasagna soup straight from the pot, ladled into bowls with a sprinkle of fresh Parmesan and cracked black pepper. It pairs perfectly with warm garlic bread or a crisp green salad.
For storage, keep leftovers in an airtight container in the fridge for up to 4 days. The noodles will soak up more broth over time, so when reheating, add a splash of chicken broth or cream to loosen it up. Reheat gently on the stove over low heat, stirring often to keep it creamy and smooth.
Freezing this soup isn’t ideal because the cream and cheese can separate. If you want to meal prep, I recommend freezing the broth and chicken mixture separately (without noodles and cheese) and assembling fresh when ready to eat.
Nutrition Information
I’m no nutritionist, but here’s a rough idea per serving (based on 6 servings):
| Calories | 420 |
|---|---|
| Protein | 28g |
| Carbohydrates | 32g |
| Fiber | 2g |
| Sugars | 5g |
| Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 70mg |
| Sodium | 450mg |
| Calcium | 300mg |
This soup delivers a good hit of protein from the chicken and cheese, plus calcium from the dairy. It’s richer because of the cream and cheese, but that’s part of the comfort factor. Adding extra veggies can boost fiber and nutrients without changing the soul of the dish.
Final Thoughts
So there you have it — my go-to creamy chicken lasagna soup recipe ready in 30 minutes. I’ve probably gone on enough about this, but when you find a recipe that’s quick, easy, and actually tastes like a restaurant favorite, you get a little excited.
This soup has saved me on more hectic nights than I can count. It’s my answer to a comforting, cheesy dinner without hours of prep or cleaning. My family loves it, and I love that it’s straightforward enough for even a weeknight.
Feel free to make it your own. Add more garlic (because, why not?), toss in your favorite vegetables, or swap chicken for sausage. The best recipes are the ones you tweak to fit your family’s tastes.
If you try this creamy chicken lasagna soup, drop a comment and tell me how it went! I love hearing your kitchen stories, and if something doesn’t turn out, I’m here to help troubleshoot.
Happy cooking! And I hope your kitchen smells just as amazing as mine does right now.
Frequently Asked Questions
Q: Can I use milk instead of heavy cream in this soup?
A: You can, but the soup won’t be as rich or creamy. If you want to try it, use whole milk and consider stirring in a tablespoon of flour to thicken the broth before adding cheese. Half-and-half is a better middle ground if you want to cut calories but keep some creaminess. I’ve done this on occasion when I ran out of cream, and it’s okay—not quite the indulgent texture of the original, but still tasty.
Q: My noodles got mushy—what did I do wrong?
A: This usually means the noodles cooked too long or you left the soup sitting too long before serving. I recommend timing the noodles carefully—usually 10 minutes is enough. If you’re not serving right away, undercook the noodles by a minute or two; they’ll finish softening in the hot soup.
Q: Can I make this soup ahead of time?
A: Yes! Make the broth and chicken mixture up to 2 days in advance and store in the fridge. Add noodles and cheese just before reheating and serving. This keeps the noodles from getting too soggy and the cheese fresh and melty.
Q: Why did my cheese clump up or look grainy?
A: That happens when the heat is too high when you add the cheese. Parmesan and mozzarella melt best off the heat or on very low heat. Remove your pot from the burner before stirring in cheese. If your sauce looks grainy, try whisking in a little extra cream or milk to smooth it out.
Q: Can I use jarred garlic instead of fresh?
A: I don’t recommend it. Jarred garlic has a different flavor that can be a bit metallic or harsh in creamy dishes. If you’re short on time, pre-peeled fresh garlic cloves are a good shortcut, and mincing 4 cloves only takes a couple of minutes.
Q: How do I reheat leftovers without drying out the soup?
A: Reheat gently on the stove over low heat, adding a splash of cream or chicken broth to loosen the sauce. Stir frequently to prevent sticking. Microwaving works in a pinch but add liquid first and heat in short bursts, stirring between.
Q: Can I double this recipe?
A: Absolutely! Just double all ingredients and use a large enough pot. Cooking time for the noodles stays the same, but you may need to stir more often to keep everything evenly heated.
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Creamy Chicken Lasagna Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A cozy, creamy, and satisfying soup that combines tender chicken, pasta, and a luscious cheesy sauce, ready in just 30 minutes. Perfect for easy weeknight dinners with comforting Italian flavors.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 150g / 5.3 oz)
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 cups cooked shredded chicken (about 280g / 10 oz)
- 4 cups low-sodium chicken broth (960ml / 4 cups)
- 1 cup tomato sauce (240ml / 8 fl oz)
- 1 cup heavy cream (240ml / 8 fl oz)
- ½ cup ricotta cheese (125g / 4.4 oz)
- 1 cup shredded mozzarella cheese (113g / 4 oz)
- ½ cup freshly grated Parmesan cheese (50g / 1.75 oz)
- 2 teaspoons Italian seasoning (blend of dried basil, oregano, thyme)
- ¼ teaspoon red pepper flakes (optional)
- 6 ounces lasagna noodles, broken into bite-sized pieces (170g / 6 oz)
- Salt and black pepper to taste
- Optional: 2 cups fresh spinach or 1 cup chopped zucchini for added veggies
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 3 minutes until soft and translucent.
- Stir in minced garlic and red pepper flakes (if using), cooking for another minute until fragrant but not browned.
- Pour in chicken broth and tomato sauce, stir to combine. Add Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Add broken lasagna noodles and shredded cooked chicken to the boiling soup. Reduce heat to medium-low and simmer uncovered for about 10 minutes, stirring occasionally, until noodles are tender but still slightly firm.
- Lower heat to prevent boiling. Stir in heavy cream, ricotta, half the mozzarella, and half the Parmesan. Mix gently until cheeses melt into a smooth, creamy sauce. Adjust salt and pepper to taste.
- Ladle soup into bowls and sprinkle remaining mozzarella and Parmesan on top. Garnish with fresh basil or parsley if desired. Serve hot with crusty bread or a green salad.
Notes
[‘Use rotisserie chicken or leftover roasted chicken for best flavor and convenience.’, ‘Do not boil the soup after adding cream to prevent separation; keep heat low and stir gently.’, ‘Break lasagna noodles into smaller pieces for faster cooking and easier eating.’, ‘Freshly grate Parmesan cheese for best melting and flavor.’, ‘Add veggies like spinach or zucchini in the last few minutes for extra nutrition.’, ‘Make broth and chicken mixture up to 2 days ahead; add noodles and cheese just before serving to avoid soggy noodles.’, ‘Reheat leftovers gently on stove with added broth or cream to loosen the soup.’, ‘Freezing is not recommended for the full soup due to cream and cheese separation; freeze broth and chicken separately if needed.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 420
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 32
- Fiber: 2
- Protein: 28
Keywords: creamy chicken lasagna soup, easy chicken soup, lasagna soup, weeknight dinner, comfort food, cheesy soup, quick chicken recipe
