Creamy Chicken Lasagna Soup is a cozy, delectable comfort food that manages to combine the heartiness of a lasagna with the warmth of a soup. This one-pot wonder is perfect for busy weeknights or when you’re craving something filling yet easy to prepare. Having made this dish countless times, I can assure you that each bowl brings forth rich flavors and creamy goodness that is sure to satisfy everyone at the table.

Why you’ll love this dish
This recipe is a game-changer for your mealtime routine. It’s not only quick to make, coming together in under an hour, but it’s also budget-friendly, using simple, accessible ingredients. Imagine serving this creamy delight on a chilly evening, or when you have friends over—it’s an instant crowd-pleaser! The unique blend of ricotta and mozzarella provides a rich, cheesy layer that elevates the classic lasagna experience to a new level of satisfaction.

"This has become my go-to recipe for a family dinner! It’s easy to make, and everyone loves it. The flavors are incredible, and the creamy texture is just perfect!"

Preparing meals at home doesn’t have to be complicated, and this recipe shows just how enjoyable cooking can be when you have a delicious outcome.

Step-by-step overview
Making Creamy Chicken Lasagna Soup is simple, and here’s how it works: You’ll sauté onion and garlic, brown some chicken, and then simply add your liquids and noodles. Let everything simmer together, stir in the creamy cheeses, and you’re ready to serve! Let’s break it down further into ingredients and direct steps.

What you’ll need
Gather these items for a hearty serving of Creamy Chicken Lasagna Soup:

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cubed
4 cups chicken broth
1 can (15 ounces) crushed tomatoes
1 teaspoon Italian seasoning
Salt and pepper to taste
8 ounces lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Fresh basil for garnish

Feel free to substitute ground turkey for the chicken if you wish or use vegetable broth for a lighter version.

Step-by-step instructions

Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant.
Toss in the cubed chicken and cook until browned, stirring occasionally.
Pour in the chicken broth, add the crushed tomatoes, and sprinkle in the Italian seasoning, along with salt and pepper to taste. Bring everything to a boil.
Lower the heat and add the broken lasagna noodles. Let the mixture simmer until the noodles are al dente, around 10-12 minutes.
Stir in the ricotta cheese and half of the mozzarella cheese, letting it melt into the soup for a creamy blend.
Serve the soup hot, topped with the remaining mozzarella, Parmesan cheese, and a sprinkle of fresh basil for that perfect finish.

Best ways to enjoy it
To truly appreciate this Creamy Chicken Lasagna Soup, consider serving it with a side of garlic bread or a fresh green salad. The soup pairs beautifully with a glass of your favorite white wine for a lovely dinner experience. For a bit of crunch and freshness, a sprinkle of extra basil or parsley just before serving can really elevate the presentation!

Storage and reheating tips
Leftovers? No problem! Store any remaining soup in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, portions in freezer-safe containers can last for about 3 months. When reheating, make sure to do so on the stovetop or in the microwave, adding a splash of broth to loosen it up if it thickens too much.

Helpful cooking tips
For extra flavor, consider marinating your chicken in Italian herbs before cooking, or if you want a kick, add some red pepper flakes during the sautéing process. If you’re short on time, using pre-cooked rotisserie chicken can save you on prep without sacrificing taste!

Creative twists
Feel free to customize this soup to suit your taste! You can swap in different cheeses like gouda or cheddar, or add in vegetables such as spinach or zucchini for added nutrition. For a different flavor profile, kick it up with some sun-dried tomatoes or olives.

Common questions

What is the prep time for this soup?
The total prep and cooking time is about 40-50 minutes, making it a snap for a weeknight meal.
Can I use whole wheat lasagna noodles?
Absolutely! Whole wheat or even gluten-free noodles work perfectly as alternatives.
How do I safely store my leftovers?
Ensure the soup cools completely before transferring to storage containers. Use airtight containers to avoid spoilage and maintain freshness.

With all these details in mind, you’ll be well on your way to mastering this comforting Creamy Chicken Lasagna Soup—perfect for any gathering or a delicious family meal!

Creamy Chicken Lasagna Soup

A cozy, delectable comfort food that combines the heartiness of lasagna with the warmth of a soup, perfect for busy weeknights or chilly evenings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Comfort Food, Main Course, Soup

Cuisine American, Italian

Servings 6 servings

Calories 350 kcal

Ingredients

Base Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cubed Can substitute with ground turkey.
4 cups chicken broth Can substitute with vegetable broth.
1 can crushed tomatoes (15 ounces)
1 teaspoon Italian seasoning
to taste Salt and pepper
8 ounces lasagna noodles, broken into pieces Can use whole wheat or gluten-free noodles.

Cheese and Garnish

1 cup ricotta cheese
1 cup mozzarella cheese, shredded Plus more for topping.
1/4 cup grated Parmesan cheese
to taste Fresh basil for garnish

Instructions

Preparation

Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant.
Add the cubed chicken and cook until browned, stirring occasionally.
Pour in the chicken broth and add the crushed tomatoes, Italian seasoning, along with salt and pepper to taste. Bring to a boil.
Lower the heat and add the broken lasagna noodles. Let simmer until noodles are al dente, around 10-12 minutes.
Stir in the ricotta cheese and half of the mozzarella cheese, allowing it to melt into the soup.
Serve the soup hot, topped with the remaining mozzarella, Parmesan cheese, and a sprinkle of fresh basil.