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Creamy Chicken Lasagna Soup
Ash Tyrrell

Creamy Chicken Lasagna Soup

Lasagna is one of those dishes that I love but rarely make because it feels like such a commitment. When I discovered the idea of creamy chicken lasagna soup, it was like having all the comfort of lasagna without the layers and baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 1 large onion diced (provides a sweet aromatic base for the soup)
  • 4 garlic cloves minced (fresh garlic is key here for depth of flavor)
  • 2 medium carrots chopped (adds a touch of natural sweetness)
  • 2 tablespoons olive oil for sautéing the aromatics
  • 1 tablespoon unsalted butter enhances the richness of the soup
  • 1 teaspoon Italian seasoning for bold, herbaceous tones
  • 2 tablespoons flour thickens the soup to the perfect consistency
  • 6 cups chicken broth rich, flavorful base of the soup
  • 1 cup heavy cream key to the creamy texture; can sub with half-and-half
  • 8 ounces cream cheese softened (adds extra creaminess, but ensure it’s softened for smooth blending)
  • 9-10 lasagna noodles broken into pieces (the star of the show, giving that lasagna texture)
  • 2 cups cooked shredded chicken rotisserie chicken works great for ease
  • 1 cup grated parmesan use freshly grated for the best melt and flavor
  • 2 cups fresh baby spinach roughly chopped (adds color and a pop of freshness)

Method
 

  1. Heat olive oil and butter in your soup pot over medium heat. Add the diced onion and carrot, cooking until softened. Toss in the minced garlic and Italian seasoning, giving everything a good stir.
  2. Sprinkle the flour over the cooked vegetables and stir so it coats everything evenly. Slowly pour in the chicken broth, whisking as you go to dissolve the flour. Bring it to a gentle boil.
  3. Turn down the heat and stir in the cream and softened cream cheese. Stir continuously until the cheese melts fully into the broth, creating a velvety base for the soup.
  4. Add the broken lasagna noodles directly to the pot. Stir occasionally to prevent sticking and cook until the noodles are tender.
  5. Stir in the Chicken and Spinach
  6. Fold in the shredded chicken and chopped spinach. Stir until the spinach wilts into the soup and everything is heated through.
  7. Remove the pot from the heat. Stir in the grated parmesan cheese until it melts into the soup. Taste and season with salt and pepper as needed.

Notes

  • Opt for Fresh Parmesan: Pre-shredded cheese doesn’t melt as smoothly, so grating it fresh is worth the effort.
  • Don’t Oversoak the Pasta: If you’re meal-prepping, cook pasta separately and add it to each serving to avoid it soaking up all the broth.
  • Go Easy on the Salt: Parmesan and chicken broth are fairly salty, so taste before adding extra seasoning.
  • Press Garlic Fresh: Using freshly minced garlic really elevates the flavor.