Creamiest chicken Lasagna Soup Recipe tastes like a cozy bowl of cheesy chicken lasagna that melted into the richest, creamiest soup. It works perfectly for busy nights because you get full lasagna flavor in about 45 minutes without layering noodles or babysitting a casserole. I tested this on a rainy Tuesday in my tiny kitchen while my dog judged my cheese consumption, and it passed with flying colors.
Why Make This Creamiest chicken Lasagna Soup Recipe at Home
This Creamiest chicken Lasagna Soup Recipe gives you all the comfort of classic lasagna with a fraction of the effort. You toss everything into one pot, stir in a silky cheese mixture, and end up with a bowl that tastes like your favorite Italian restaurant.
You control the salt, the quality of the chicken, and the amount of cheese. You also skip mystery ingredients and adjust the spice level for kids, picky eaters, or that one friend who sweats at the sight of red pepper flakes.
“This Creamiest chicken Lasagna Soup Recipe tastes like a hug in a bowl, with rich cheesy broth, tender chicken, and soft lasagna noodles in every bite ★★★★★”
Ingredients You Need
Main ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into small bite-size pieces
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar (helps balance acidity in the tomatoes)
- 1 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 1 can (28 ounces) crushed tomatoes (use San Marzano style for best flavor if possible)
- 4 cups low sodium chicken broth (store brand works fine, just taste and adjust salt)
- 1 cup water
- 8 to 10 lasagna noodles, broken into bite-size pieces
- 1 cup heavy cream
- 1 cup whole milk (or use more broth if you want it lighter)
Cheese mixture
- 1 cup ricotta cheese (whole milk ricotta gives the creamiest texture)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley or basil
- Pinch of salt and pepper
Optional add ins and substitutions
- Swap chicken breasts for chicken thighs if you want extra tenderness.
- Use gluten free lasagna noodles if needed, but add them near the end so they do not turn mushy.
- Stir in a handful of baby spinach at the end for color and veggies.
- Use half and half instead of heavy cream for a slightly lighter broth.
- Add a small diced carrot and celery stalk with the onion if you like a more classic soup base.
Equipment list
- Large heavy bottomed pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon or spatula
- Ladle
- Small bowl for the cheese mixture
- Measuring cups and spoons
Tips & Mistakes
- Brown the chicken in batches so it gets color and flavor, and avoid crowding the pot.
- Salt in layers: season the chicken, then taste again after you add broth and tomatoes.
- Break the lasagna noodles into small pieces so they fit easily on a spoon.
- Add the noodles to simmering liquid and stir often so they do not clump.
- Stop cooking the noodles when they reach al dente, since they soften more in the hot soup.
- Keep the heat low when you add cream so it stays smooth and does not curdle.
- Stir the cheese mixture into hot soup right before serving so it stays thick and creamy.
- Use low sodium broth so the soup does not turn too salty once the cheese goes in.
- Do not boil the soup hard after you add dairy, or the texture can turn grainy.
- Taste at the end and adjust with salt, pepper, or a pinch of sugar if the tomatoes taste sharp.
How to Make Creamiest chicken Lasagna Soup Recipe
Step 1: Sear the chicken
Heat the olive oil in a large pot over medium high heat. Pat the chicken dry with paper towels, then season it with salt and pepper. Add the chicken to the hot pot in a single layer and cook 3 to 4 minutes, stirring once or twice, until the pieces turn golden and cooked through. Transfer the chicken to a plate and keep it nearby.
Step 2: Build the flavor base
Lower the heat to medium. Add the diced onion to the same pot and cook 3 to 4 minutes until it turns soft and lightly golden, scraping up any browned bits from the chicken. Stir in the garlic and cook 30 seconds until fragrant. Add the tomato paste, oregano, basil, Italian seasoning, sugar, and red pepper flakes, then cook 1 to 2 minutes while you stir, so the tomato paste darkens slightly and the spices wake up.
Step 3: Add liquids and simmer
Pour in the crushed tomatoes, chicken broth, and water. Stir well so the tomato paste blends into the liquid. Return the cooked chicken and any juices from the plate to the pot. Bring the mixture to a gentle boil, then lower the heat and let it simmer 10 minutes so the flavors come together.
Step 4: Cook the lasagna noodles
Break the lasagna noodles into rough 1 to 2 inch pieces. Add them to the simmering soup and stir right away so they do not stick together. Cook 10 to 12 minutes, stirring every couple of minutes, until the noodles reach al dente texture. If the soup thickens too much, add a splash of broth or water.
Step 5: Add the cream
Pour in the heavy cream and milk. Stir gently and keep the heat on low so the soup stays hot but does not boil. Taste and adjust seasoning with more salt and pepper as needed. Let the soup simmer 3 to 5 minutes so the broth turns rich and velvety.
Step 6: Mix the cheeses
While the soup simmers, add ricotta, mozzarella, Parmesan, parsley, and a pinch of salt and pepper to a small bowl. Stir until the mixture turns smooth and creamy. This mixture acts like the cheesy filling in classic lasagna and gives the soup its extra rich texture.
Step 7: Finish and serve
Turn off the heat under the soup. Ladle hot soup into bowls, then add a generous spoonful of the cheese mixture on top of each serving. Swirl the cheese into the soup with your spoon so it melts and thickens the broth. Garnish with extra Parmesan and fresh herbs if you feel fancy.
Variations I’ve Tried
I swapped the chicken for shredded rotisserie chicken and cut the total cooking time by about 10 minutes. I added it right before the cream, just long enough to heat through, and it tasted great.
I tried a veggie version with mushrooms, zucchini, and spinach instead of chicken. I browned the mushrooms first to get that meaty flavor and still used the same cheese mixture.
I also tested a lighter version with half and half instead of heavy cream and part skim ricotta. The soup still tasted creamy, just a bit less rich, which worked well for lunch.
How to Serve Creamiest chicken Lasagna Soup Recipe
Serve this Creamiest chicken Lasagna Soup Recipe in wide bowls so you have room for extra cheese on top. Add a side of garlic bread, crusty baguette, or warm focaccia to scoop up the thick, cheesy broth. Pair it with a simple green salad or Caesar style salad to balance the richness. Kids usually love this one, especially if you let them sprinkle their own mozzarella on top.
How to store
- Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 3 days.
- The noodles keep soaking liquid, so add a splash of broth or milk when you reheat.
- Reheat gently on the stove over medium low heat, stirring often, until hot and creamy again.
- You can freeze the soup without the noodles for up to 2 months, then add freshly cooked noodles when you reheat.
- If you freeze leftovers with noodles, expect a softer texture; thaw overnight in the fridge and warm on the stove with extra broth.
Creamiest Chicken Lasagna Soup Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, 3–4 minutes. Stir in minced garlic and cook for 30 seconds.
- Add chicken pieces, salt, pepper, Italian seasoning, and red pepper flakes (if using). Cook, stirring occasionally, until the chicken is lightly browned on the outside.
- Pour in chicken broth, marinara sauce, and water. Stir to combine and bring the mixture to a gentle boil.
- Add the broken lasagna noodles to the pot. Reduce heat to a simmer and cook, stirring occasionally, until the noodles are tender, about 10–12 minutes.
- Lower the heat and stir in the heavy cream, mozzarella, and Parmesan until the cheeses are melted and the soup is creamy.
- Gently fold in the ricotta in spoonfuls and add chopped spinach if using. Simmer for another 2–3 minutes, just until heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and top with fresh basil if desired. Serve warm.
Notes
Approximate per 1 of 6 servings: 520 calories; fat 27 g; saturated fat 15 g; carbohydrates 38 g; fiber 3 g; sugars 8 g; protein 32 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion sizes.