This Chicken Lasagna Soup is a cozy twist on a classic! It’s filled with tender chicken, noodles, and a rich tomato sauce, all topped with gooey cheese that melts beautifully.
You can’t go wrong with a one-pot meal that tastes like a hug in a bowl. I love how easy it is to throw together—perfect for busy days when you need comfort fast!
Key Ingredients & Substitutions
Olive Oil: I use olive oil for a nice flavor base. If you’re out, canola or vegetable oil will work just fine, but olive adds a lovely richness.
Chicken: Shredded rotisserie chicken is my go-to for convenience. If you prefer, you can cook and shred your own chicken breast or use canned chicken for a quick swap.
Pasta: Wide egg noodles provide great texture, but feel free to use broken lasagna noodles, fusilli, or even gluten-free pasta if needed. Just adjust the cooking time if the pasta type differs.
Cheeses: Ricotta adds a creamy element, while mozzarella and Parmesan create a cheesy topping. If you’re lactose intolerant, try soft tofu blended with a bit of nutritional yeast for a plant-based option.
Spinach: Fresh spinach is tender and adds color, but frozen spinach can be a quick alternative. Just make sure to drain it well before adding!
How Do I Make Sure My Chicken Lasagna Soup is Creamy and Not Curdled?
Getting the soup creamy without curdling the cheese is a key step, and it’s easier than you might think! After adding the chicken and spinach, lower the heat to medium-low before stirring in the cheeses and cream.
- Heat should be gentle; avoid boiling to keep a smooth texture.
- Mix in the cheeses slowly until they melt completely. This helps avoid clumps!
- Allow the soup to warm through for a few minutes, but don’t let it boil again.
Using this method will ensure your soup is rich and creamy, and you’ll enjoy every spoonful! Happy cooking!
How to Make Chicken Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 8 oz wide egg noodles or broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup heavy cream or half-and-half
- 3 cups fresh spinach, chopped
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This Chicken Lasagna Soup will take about 15-20 minutes to prep and about 20 minutes to cook. Overall, you’ll have a delicious meal ready in about 35-40 minutes!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes, or until it becomes translucent and fragrant. Then, stir in the minced garlic, oregano, basil, and crushed red pepper flakes. Cook for another minute until everything is aromatic.
2. Create the Soup Base:
Pour the chicken broth and the can of diced tomatoes (with their juices) into the pot. Bring everything to a boil. This will create a nice, flavorful base for your soup.
3. Add the Noodles:
Once the broth is boiling, add the noodles to the pot. Cook according to the package instructions until they are al dente, usually around 7-8 minutes. Keep an eye on them to ensure they don’t overcook!
4. Incorporate Chicken and Spinach:
Stir in the cooked shredded chicken and the chopped spinach. Allow the spinach to wilt for about 2 minutes, adding both flavor and a vibrant color to your soup.
5. Stir in the Creamy Cheeses:
Now, lower the heat to medium-low. Carefully stir in the ricotta, mozzarella, Parmesan, and heavy cream (or half-and-half). Gently mix until the cheeses are melted and the soup becomes creamy. This is the magic moment!
6. Final Seasoning:
Season the soup with salt and freshly ground black pepper to taste. Allow it to warm through for another 2-3 minutes, but be sure not to let it boil once the cheese has been added. We want to keep all that creaminess intact!
7. Serve and Enjoy:
Serve the soup hot, garnished with extra Parmesan cheese and freshly chopped basil or parsley. If you like, pair it with some toasted garlic bread for extra yumminess.
Enjoy your creamy, cheesy, and comforting Chicken Lasagna Soup—it’s like lasagna but in a delightful soup bowl!
Can I Use Frozen Chicken in This Recipe?
Yes! If you have frozen chicken, make sure to thaw it completely first. The best way to do this is by leaving it in the fridge overnight or using the quick method of placing it in a sealed plastic bag and submerging it in cold water. Always pat it dry before shredding!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup base in advance, and it will keep well in the fridge for up to 3 days. Just omit the noodles and cream until you’re ready to serve. When reheating, simply add the cream and cooked noodles and warm over low heat.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, leave out the noodles and freeze the base. It can be kept frozen for about 2-3 months, but the noodles are best added fresh when you’re ready to serve!
What Can I Use Instead of Ricotta Cheese?
If you’re looking for a substitution, you can use cream cheese mixed with a little milk for a similar texture. Cottage cheese is another option—just blend it a bit to make it smoother! Alternatively, try a dairy-free ricotta if you prefer a plant-based option.
