If you love lasagna but don’t always have time for the layering, this Creamiest Chicken Lasagna Soup is your new best friend. The first time I made it, I was craving comfort food but wanted something quicker and cozier than a full baked dish. The result was everything I hoped for: tender chicken, soft lasagna noodles, a rich tomato-cream base, and gooey melted cheese stirred in right at the end. It’s hearty, indulgent, and perfect for a family dinner or meal prep. This soup tastes like lasagna in a bowl—warm, creamy, and completely satisfying.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts (or thighs), diced
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 4 cups chicken broth
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Heat olive oil in a large pot. Add chicken, season with salt and pepper, and cook until lightly browned. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Stir in crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes. Bring to a boil.
- Add broken lasagna noodles and simmer until tender, about 10–12 minutes.
- Return chicken to pot. Stir in heavy cream.
- Add ricotta, mozzarella, and Parmesan cheeses. Mix until melted and creamy.
- Garnish with fresh basil and serve hot.
Substitutions
- No chicken? Use ground turkey or sausage.
- Gluten-free: Swap lasagna noodles with gluten-free pasta.
- Lighter version: Use half-and-half instead of cream.
- Cheese swap: Cottage cheese works instead of ricotta.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Storage
Refrigerator: Store leftovers in airtight containers for up to 4 days.
Freezer: Freeze soup without noodles and cheese for up to 2 months. Add fresh pasta and cheese when reheating.
Reheating: Warm gently on stove, adding extra broth if needed.
Top Tips
- Break lasagna noodles into similar-sized pieces so they cook evenly.
- Add cheese just before serving for the creamiest texture.
- Use fresh basil for the most authentic flavor.
- Double the recipe for meal prep—it reheats beautifully.
FAQs
Can I use rotisserie chicken?
Yes! Shred it and add it in step 5 for extra convenience.
Is this soup very heavy?
It’s creamy and rich, but you can lighten it with milk or half-and-half.
Can I make this in a slow cooker?
Yes. Cook everything (except noodles and cheese) on low for 6 hours. Add noodles in the last 30 minutes, then stir in cream and cheese before serving.
Can I add veggies?
Absolutely—spinach, zucchini, or mushrooms fit in perfectly.