Creamy Chicken Lasagna Soup
Lasagna is a comfort food that most of us cherish, with its layers of tender pasta, rich tomato sauce, melted cheese, and hearty meat filling. But what if you could take all that deliciousness and turn it into a warm, comforting soup? Enter Creamy Chicken Lasagna Soup—a cozy, hearty dish that combines all the flavors of traditional lasagna into a single bowl. This creamy, cheesy soup is perfect for cold weather and makes for a satisfying meal that the whole family will love.
Why You’ll Love This Recipe
- Comforting and Warm: Perfect for chilly nights when you crave something hearty and filling.
- Easy to Make: This one-pot meal comes together quickly, making it ideal for weeknight dinners.
- Family-Friendly: Kids and adults alike will love the familiar flavors of lasagna in a new, exciting form.
- Customizable: You can easily adapt this recipe with different vegetables, cheeses, or even make it vegetarian.
Ingredients You’ll Need
For the Soup Base
- 1 lb (450g) chicken breasts, boneless and skinless, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes with juices
- 4 cups (1 liter) chicken broth
- 1 cup heavy cream
- 1 cup ricotta cheese
- 8 lasagna noodles, broken into pieces
- 2 cups baby spinach, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
For Garnishing
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, chopped
- Red pepper flakes (optional)
Step-by-Step Instructions
1. Cook the Chicken
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
2. Sauté the Vegetables
In the same pot, add the diced onion and cook until it becomes translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
3. Add the Tomatoes and Broth
Pour in the can of diced tomatoes along with their juices, followed by the chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot for extra flavor.
4. Simmer the Soup
Return the cooked chicken to the pot and add the dried basil and oregano. Bring the soup to a simmer over medium heat, then reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to meld together.
5. Cook the Lasagna Noodles
Break the lasagna noodles into bite-sized pieces and add them to the pot. Continue simmering the soup until the noodles are tender, about 10-12 minutes. Stir occasionally to prevent the noodles from sticking to the bottom.
6. Add the Cream and Ricotta
Once the noodles are cooked, stir in the heavy cream and ricotta cheese. Cook for another 5 minutes, allowing the soup to thicken and become creamy. Taste and adjust the seasoning with salt and pepper as needed.
7. Stir in the Spinach
Add the chopped baby spinach to the pot and cook until wilted, about 2 minutes. The spinach adds a fresh, vibrant color and a boost of nutrients to the soup.
8. Serve the Soup
Ladle the creamy chicken lasagna soup into bowls and top each serving with shredded mozzarella, grated Parmesan, and fresh basil. If you like a bit of heat, sprinkle some red pepper flakes on top.
Tips for Making the Best Creamy Chicken Lasagna Soup
Use Fresh Ingredients
For the best flavor, use fresh garlic, onions, and spinach. Fresh basil also adds a bright, aromatic note that elevates the dish.
Don’t Overcook the Noodles
Be careful not to overcook the lasagna noodles, as they can become mushy. Cook them until they are just tender, then remove the pot from heat to avoid further cooking.
Customize the Soup
Feel free to customize the soup by adding your favorite vegetables, such as zucchini, mushrooms, or bell peppers. You can also substitute the chicken with ground beef or turkey for a different twist.
Make it Vegetarian
To make a vegetarian version of this soup, simply omit the chicken and use vegetable broth instead of chicken broth. You can add more vegetables or use a plant-based protein like tofu or lentils.
Storing and Reheating
This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of broth or cream to loosen it up if needed.
Serving Suggestions
- With Crusty Bread: Serve the soup with a side of crusty bread for dipping. The bread soaks up the creamy broth, making each bite even more delicious.
- With a Side Salad: Pair the soup with a simple green salad for a light and balanced meal.
- As a Main Course: This soup is hearty enough to be served as a main course, but you can also serve it as an appetizer for a more elaborate meal.
Frequently Asked Questions (FAQs)
Can I use leftover chicken for this recipe?
Yes, you can use leftover cooked chicken or rotisserie chicken in this recipe. Simply add the cooked chicken to the soup in Step 4 and continue with the recipe as directed.
Can I freeze Creamy Chicken Lasagna Soup?
Cream-based soups can sometimes separate when frozen and reheated, so freezing is not recommended. However, you can prepare the soup base without the cream and ricotta, freeze it, and then add the dairy ingredients when reheating.
What other cheeses can I use?
You can substitute ricotta with cottage cheese or mascarpone for a different flavor and texture. You can also experiment with adding other cheeses like fontina or gouda for extra richness.
Can I make this soup gluten-free?
Yes, you can make this soup gluten-free by using gluten-free lasagna noodles. All other ingredients should be naturally gluten-free, but always check labels to be sure.
Is this soup spicy?
This soup is not spicy by default, but you can add red pepper flakes or diced jalapeños if you prefer a bit of heat.
Conclusion
Creamy Chicken Lasagna Soup is a comforting, flavorful dish that brings all the best parts of lasagna into a cozy, one-pot meal. Whether you’re looking for an easy weeknight dinner or something special to serve guests, this soup is sure to impress. With its creamy broth, tender chicken, and cheesy goodness, it’s a dish you’ll want to make again and again.
Creamy Chicken Lasagna Soup
Lasagna is a comfort food that most of us cherish, with its layers of tender pasta, rich tomato sauce, melted cheese, and hearty meat filling. But what if you could take all that deliciousness and turn it into a warm, comforting soup? Enter Creamy Chicken Lasagna Soup—a cozy, hearty dish that combines all the flavors of traditional lasagna into a single bowl. This creamy, cheesy soup is perfect for cold weather and makes for a satisfying meal that the whole family will love.
Ingredients
- 8 ounces cream cheese (I used a block of Philly) softened
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 8 ounces cremini or white mushrooms sliced
- 1/4 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups chicken broth
- 1 cup heavy/whipping cream
- 10 lasagna noodles broken into small pieces
- 2 cups cooked/rotisserie chicken shredded
- 1 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
Microwave the cream cheese in 20-30 second intervals until it's very soft.
Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.
Stir in the garlic and cook for 30 seconds.
Add in the mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms have released their water and it's cooked off.
Sprinkle in the flour and cook, stirring almost constantly, for about a minute.
Stir in the first 2 cups of the chicken broth and ensure that all the flour has dissolved, then add the remaining 4 cups broth.
Add in the cream and lasagna noodles. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's simmering fairly gently. Give it a good stir then cover the pot with the lid slightly ajar. Cook for 20 minutes. I like to stir it a couple of times just to ensure that the noodles aren't sticking to the bottom of the pot.
Add in the chicken and cream cheese (cut it into smaller pieces). Increase the heat a bit to help the cream cheese melt in faster (I stir until it has melted in… this takes about 3-5 minutes).
Stir in the parmesan and spinach and let the cheese melt in and spinach wilt for a few minutes. Season with salt & pepper as needed. The soup should be at a good thickness by now (not super thick but not thin either), but if you want it a bit thicker, let it cook for a little longer (it also thickens as it sits and the pasta absorbs the broth). If it's too thick, add in another splash of broth or cream.