Creamiest chicken Lasagna Soup Recipe tastes like a cozy bowl of cheesy chicken lasagna that melted into the richest, creamiest soup. It suits busy home cooks who crave comfort food in under an hour without juggling three different pans and a baking dish. I first made this on a cold Tuesday when my kids asked for lasagna and my brain said, “Soup is all you get.”
Why Make This Creamiest chicken Lasagna Soup Recipe at Home
This Creamiest chicken Lasagna Soup Recipe gives you all the flavor of classic lasagna with a fraction of the work. You skip the layering and baking, yet still get tender chicken, herby tomato broth, and stretchy cheese in every spoonful.
You control the ingredients, which means you can lighten it up or go full comfort mode. It also reheats beautifully, so you cook once and enjoy cozy bowls for days.
“This Creamiest chicken Lasagna Soup Recipe tastes like my favorite chicken lasagna hugged me in a bowl, and I scraped the pot clean. ★★★★★”
Ingredients You Need
Chicken & Dairy
- 1.5 pounds boneless skinless chicken breasts or thighs
- Thighs give richer flavor and stay juicier.
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- Use half-and-half for a lighter version, but the soup turns less thick.
- 1 cup whole milk ricotta
- 1.5 cups shredded mozzarella cheese
- Low-moisture, part-skim melts best and keeps the soup from turning greasy.
- 1/2 cup grated Parmesan cheese
- Use a wedge and grate it if possible; shelf-stable green can works in a pinch but tastes saltier.
Vegetables & Aromatics
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 rib celery, finely diced
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Broth, Tomatoes & Seasoning
- 4 cups low-sodium chicken broth
- Low-sodium broth gives you better control over seasoning.
- 1 can (14.5 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon red pepper flakes
- Optional, but it adds a gentle warmth.
- 1 teaspoon sugar
- Balances the acidity of the tomatoes.
Pasta
- 8 to 10 lasagna noodles, broken into bite-size pieces
- You can use mafalda, bowties, or rotini if you prefer an easier option.
- 1 teaspoon olive oil
- Helps keep the noodles from sticking after cooking.
Optional Toppings
- Extra shredded mozzarella
- Extra grated Parmesan
- Fresh basil or parsley, chopped
- A small dollop of ricotta on each bowl
Equipment List
- Large heavy-bottomed pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Small bowl for cheese mixture
- Tongs or slotted spoon
Tips & Mistakes
- Brown the chicken pieces well so they add deep flavor to the broth.
- Cut the chicken into small bite-size pieces so you get some in every spoonful and it cooks faster.
- Sauté the tomato paste for a minute so it tastes sweet and rich, not sharp.
- Break lasagna noodles into similar sizes so they cook evenly and feel easy to eat.
- Cook the pasta just to al dente so it stays tender but not mushy when it sits in the soup.
- Salt in layers, not just at the end, so the flavor tastes balanced instead of flat.
- Stir often after you add the cheese so it melts smoothly and does not clump.
- Keep the heat low when you add cream and cheese so they stay silky and do not curdle.
- Use low-sodium broth so the cheese does not push the soup into “too salty” territory.
- Cool leftovers before refrigerating so the texture stays creamy and safe.
How to Make Creamiest chicken Lasagna Soup Recipe
Step 1: Prep the Chicken and Veggies
Pat the chicken dry with paper towels and cut it into small bite-size cubes. Dice the onion, carrot, and celery, and mince the garlic. Break the lasagna noodles into rough 1 to 2 inch pieces and set them aside.
Step 2: Brown the Chicken
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large pot over medium-high heat. Add the chicken in a single layer and season it with some salt and pepper. Cook and stir until the chicken browns on the edges and cooks through, about 5 to 7 minutes, then transfer it to a plate.
Step 3: Sauté the Aromatics
Lower the heat to medium and add the remaining 2 tablespoons butter to the pot. Add onion, carrot, and celery with a pinch of salt. Cook and stir until the vegetables soften and turn fragrant, about 5 to 6 minutes, then add the garlic and cook for 30 seconds.
Step 4: Build the Tomato Base
Stir in the tomato paste and cook it for 1 minute so it darkens slightly and smells sweet. Add crushed tomatoes, dried basil, oregano, Italian seasoning, red pepper flakes, sugar, and another pinch of salt. Stir well and scrape up any browned bits from the bottom of the pot.
Step 5: Add Broth and Simmer
Pour in the chicken broth and stir to combine. Return the browned chicken and any juices from the plate to the pot. Bring the soup to a gentle boil, then lower the heat and let it simmer for 10 to 15 minutes so the flavors blend.
Step 6: Cook the Pasta in the Soup
Add the broken lasagna noodles directly into the simmering soup. Stir often so the pieces do not stick together or to the bottom. Cook until the noodles reach al dente, usually 10 to 12 minutes, depending on brand and thickness.
Step 7: Mix the Cheesy Topping
While the pasta cooks, mix the ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan in a small bowl. Add a pinch of salt and pepper and stir until creamy. This mixture gives that classic lasagna “cheese layer” vibe in every bowl.
Step 8: Add Cream and Cheese
Lower the heat to medium-low so the soup gently simmers but does not boil hard. Stir in the heavy cream and let it heat through for 2 minutes. Sprinkle in the remaining 1/2 cup mozzarella and 1/4 cup Parmesan, stirring until they melt and the soup turns creamy and slightly thick.
Step 9: Taste and Adjust
Taste the broth and add more salt, pepper, or red pepper flakes if you want more heat. If the soup tastes too thick, stir in a splash of broth or water until it reaches your favorite consistency. If it tastes too thin, let it simmer a few more minutes with the lid off.
Step 10: Serve
Ladle the Creamiest chicken Lasagna Soup Recipe into bowls. Add a spoonful of the ricotta cheese mixture in the center of each bowl and swirl it slightly. Top with extra mozzarella, Parmesan, and a sprinkle of fresh basil or parsley.
Variations I've Tried
I swap the chicken for cooked Italian chicken sausage when I crave a little extra spice. I also use whole wheat lasagna noodles sometimes, which add a bit of nuttiness and more fiber. On busy nights, I toss in a bag of frozen mixed veggies for extra color and nutrition without extra chopping.
I sometimes stir in a handful of baby spinach at the end, right before serving, so it wilts gently and stays bright. If I cook for dairy-sensitive friends, I use lactose-free cream and a smaller amount of cheese, then bulk up the body of the soup with a little extra tomato and pasta.
How to Serve Creamiest chicken Lasagna Soup Recipe
Serve this Creamiest chicken Lasagna Soup Recipe in wide bowls so the cheese topping spreads and melts nicely across the surface. Add a generous spoonful of the ricotta mixture on top and shower it with extra Parmesan and herbs. Pair it with garlic bread, a simple green salad, or roasted vegetables for a full meal that feels cozy but not fussy. Kids usually love this with a side of buttered breadsticks or warm rolls.
How to store
- Cool the soup to room temperature within 1 to 1.5 hours, then transfer it to airtight containers.
- Store in the fridge for up to 3 to 4 days; the pasta will continue to soften but still tastes great.
- Freeze in freezer-safe containers for up to 2 months, but leave a little space at the top for expansion.
- Reheat gently on the stove over medium-low heat, adding a splash of broth or milk to loosen the soup as it warms.
- Reheat individual portions in the microwave in 1 minute bursts, stirring between each, until hot and creamy again.
Creamiest Chicken Lasagna Soup Recipe
Ingredients
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken pieces, Italian seasoning, basil, oregano, salt, and black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6–8 minutes.
- Pour in the crushed tomatoes and chicken broth. 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.
- Stir in the heavy cream and whole milk. Simmer for another 3–5 minutes, without boiling, until the soup is creamy and heated through.
- Turn heat to low and add the mozzarella and Parmesan cheeses, stirring until fully melted and the soup is thick and creamy.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls. Top each serving with a generous spoonful of ricotta cheese and a sprinkle of fresh parsley if using. Serve hot.
Notes
Approximate per 1 of 6 servings: 620 calories; fat 34 g; saturated fat 18 g; carbohydrates 41 g; fiber 3 g; sugars 10 g; protein 34 g; sodium 980 mg. Values will vary based on specific ingredients, brands, and portion size.
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