Main Course, Soups/
Creamy Chicken Lasagna Soup
I’ve been seeing Lasagna Soup EVERYWHERE and knew I wanted to try a creamy, luxurious version with chicken (and some tasty veggies) for my Soups that don’t Suck series.
Perfect for chilly evenings, this soup blends the comfort of traditional lasagna with the ease and simplicity of a one-pot meal. I truly can’t get over the flavour that develops here in UNDER 45 MINUTES. It’s pretty wild.
Also wanted to note that it’s creamy, but without feeling heavy if that makes sense. It has such a perfect consistency, and I really think you’re gonna like it.
Feel free to check out my other soup recipes that I’ve created for my series “Soups that don’t suck” – I’ll list them all below!
Italian Broccoli Parmesan Soup
Creamy Tuscan Tortellini Soup
French Onion Soup
Garlic Soup
Butternut Ravioli Soup
Hidden Vegetable Alphabet Soup
How to make Creamy Chicken Lasagna Soup:
Let’s go step-by-step and dig into how to make this cozy bowl of soup:
Step One:
Chop up the white/light green part of 1 leek, 1 large carrot, an onion, and 4 garlic cloves. Sautée in a large pot with some olive oil and butter until softened. Add Italian seasoning, salt and pepper.
Step Two:
Once slightly softened, add in the flour and stir for a minute or two. Deglaze with white wine, stir for 2 minutes, and then add the chicken stock and water.
Step Three:
Bring this up to a bubble and then simmer on low, partially covered, for 20 minutes, adding in a parmesan rind and some fresh thyme as well.
Step Four:
Remove the parmesan rind and thyme, then break in pieces of lasagna directly into the soup.
Step Five:
Cook pasta according to package instructions and then add in heavy cream, shredded mozzarella, chopped rotisserie chicken, and chopped spinach.
Step Six:
Finish with parmesan, basil and enjoy!
Substitutions:
- If you’re looking to lighten up the dish, use half-and-half instead of heavy cream.
- For those who prefer a vegetarian option, skip the chicken and add more vegetables like zucchini or bell peppers.
- Vegan cheese can replace mozzarella for a dairy-free version.
How to store the Creamy Chicken Lasagna Soup:
To store the leftover soup, let it cool completely and then refrigerate in an airtight container for up to 3 days. Reheat on the stove over medium heat, adding a little broth or water if the soup has thickened too much.
Want to freeze it?
- Freeze Before Adding Dairy and Pasta: It’s best to freeze the soup before adding the heavy cream, mozzarella cheese, and lasagna noodles. Prepare the soup base with the chicken, vegetables, and broth, then cool it and freeze it in this state.
- Add Dairy and Pasta Upon Reheating: When you’re ready to eat the soup, thaw it in the refrigerator overnight and then reheat it on the stove. Once it’s hot, you can add the heavy cream, mozzarella, and cook the lasagna directly in the soup.
- Storage Tips: Freeze the soup in airtight, freezer-safe containers or heavy-duty freezer bags. Remember to leave some space at the top as liquids expand when frozen.
- Thawing and Reheating: Thaw the soup in the refrigerator overnight, and reheat it slowly over low to medium heat, stirring occasionally. Once it’s hot, add the dairy and pasta as mentioned.
If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!
Creamy Chicken Lasagna Soup
Velvety, creamy, comforting and COZY. This Creamy Chicken Lasagna soup is going to have you begging for seconds. It is absolutely packed with flavour and is a family FAVE.
Print RecipePin Recipe
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Serves 4 people
Ingredients
- 1 onion
- 1 leek just the white/light green part
- 1 large carrot
- 4 garlic cloves
- 1 tbsp italian seasoning
- salt pepper
- fresh thyme
- 2 tbsp flour
- 1 cup dry white wine
- 1 box approx 4 cups chicken stock
- 2 cups water
- parmesan + rind
- 7-9 lasagna pieces broken
- 1 cup chopped chicken I used rotisserie
- 1 cup heavy cream
- ¾ cup mozzarella cheese shredded
- 1-2 cups chopped spinach
Instructions
Chop up the white/light green part of 1 leek, 1 large carrot, an onion, and 4 garlic cloves. Sautée in a large pot with some olive oil and butter until softened. Add Italian seasoning, salt and pepper.
Once slightly softened, add in the flour and stir for a minute or two. Deglaze with white wine, stir for 2 minutes, and then add the chicken stock and water.
Bring this up to a bubble and then simmer on low, partially covered, for 20 minutes, adding in a parmesan rind and some fresh thyme as well.
Remove the parmesan rind and thyme, then break in pieces of lasagna directly into the soup.
Cook pasta according to package instructions and then add in heavy cream, shredded mozzarella, chopped rotisserie chicken, and chopped spinach.
Finish with parmesan, basil and enjoy!
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
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Leave A Comment
MaryNovember 13, 2023 at 12:14 pm - Reply
For the creamy lasagna soup where is the print out for it? It looks delicious, but I couldn’t find it on the site to print it out the recipe with the ingredients. Thank you look forward to making this.
Brita TastadNovember 19, 2023 at 10:08 pm - Reply
It should be added now – thanks for flagging this!
HeleneNovember 27, 2023 at 9:10 pm - Reply
Really good. I didn’t have leeks , but made it anyway. I added an extra carrot and a bit more spinach. Turned out amazing!KatieDecember 30, 2023 at 7:11 pm - Reply
how much parmesan rind do you typically use? the rind from a full wedge? or is just the back side / just the bottom of a wedge enough? seeing if I can conserve parmesan rinds for all your delicious recipes!
BritaJanuary 15, 2024 at 6:04 pm - Reply
The bottom of a wedge is totally fine!!
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