Name: Creamy Chicken Lasagna Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 onion, diced; 1 leek (white and light green parts), sliced; 1 large carrot, chopped; 4 garlic cloves, minced; 1 tbsp Italian seasoning; Salt and pepper, to taste; Fresh thyme sprigs; 2 tbsp all-purpose flour; 1 cup dry white wine; 4 cups chicken stock; 2 cups water; 1 Parmesan rind; 7–9 lasagna noodles, broken into chunks; 1 cup cooked chicken, shredded (rotisserie recommended); 1 cup heavy cream; ¾ cup shredded mozzarella; 1–2 cups chopped spinach (optional); Olive oil and butter (for sautéing); Extra Parmesan and fresh basil (for garnish)

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Short Description

A cozy mash-up of classic lasagna and hearty soup, this recipe delivers tender pieces of broken lasagna noodles, savory chicken, and melty cheese in a rich, creamy broth—perfect for ultimate comfort in a bowl.

Why You’ll Love This Recipe

Lasagna in soup form: All the flavors of traditional lasagna—noodle, cheese, chicken, and herbaceous broth—without layering or baking.
Fast and satisfying: Uses rotisserie chicken and broken noodles to minimize prep and cook time.
Farmhouse flavors: Carrots, leeks, garlic, thyme, and Italian seasoning create deep, cozy aroma and taste.
Versatile and hearty: Customize with different vegetables, extra protein, or swap creams and cheeses to suit your diet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 onion, diced
White and light green part of 1 leek, sliced
1 large carrot, chopped
4 garlic cloves, minced
1 tbsp Italian seasoning
Salt and pepper, to taste
A few sprigs of fresh thyme
2 tbsp all-purpose flour
1 cup dry white wine (for deglazing)
1 box (approximately 4 cups) chicken stock
2 cups water
Parmesan rind (from a wedge of Parmesan)
7–9 pieces lasagna noodles, broken into chunks
1 cup cooked chicken (rotisserie is ideal), chopped
1 cup heavy cream
¾ cup shredded mozzarella cheese
1–2 cups chopped spinach (optional but adds brightness)
Olive oil and butter, for sautéing
Additional grated Parmesan and fresh basil (for garnish)

Directions

Sauté the Base
- In a large pot, heat a drizzle of olive oil and a pat of butter over medium heat.
- Add the diced onion, leek, carrot, and garlic. Cook until softened and fragrant, about 5–7 minutes.
- Season with Italian seasoning, salt, and pepper.
Make the Roux and Deglaze
- Sprinkle in the flour and stir well, cooking for 1–2 minutes to eliminate raw flour taste.
- Pour in the white wine, scraping up any browned bits. Let it bubble and reduce slightly, about 2 minutes.
Build the Broth
- Pour in the chicken stock and water.
- Add the Parmesan rind and a few sprigs of fresh thyme. Bring to a gentle simmer, partially covered, for about 20 minutes to infuse flavors.
Incorporate Noodles
- Remove the Parmesan rind and thyme using a slotted spoon or tongs.
- Carefully break lasagna noodles directly into the soup—no need to boil separately.
Finish the Soup
- Once noodles are cooked through (about 8–10 minutes depending on size), stir in heavy cream, shredded mozzarella, shredded chicken, and chopped spinach. Simmer gently until spinach wilts and cheese melts.
Serve
- Ladle into bowls and finish with a sprinkle of grated Parmesan and fresh basil. Enjoy hot!

Servings And Timing

Yield: Approximately 4 hearty bowls
Prep Time: ~10 minutes
Cook Time: ~30 minutes (including simmer and noodle cooking)
Total Time: Around 40 minutes

Variations

Vegetarian twist: Replace chicken with cannellini beans or tofu, and use vegetable stock instead.
Spinach alternatives: Try kale, chard, or baby peas for seasonal variation.
Cheese swaps: Use fontina, provolone, or a sharp cheddar instead of mozzarella for a bold twist.
Cream options: Swap heavy cream with half-and-half or coconut milk for lighter or dairy-free style.
Spice it up: Add red pepper flakes, chopped jalapeños, or toss in some roasted red peppers for more heat and flavor.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Warm gently on the stovetop, adding a splash of broth or milk to loosen if needed.
Freezer: Best eaten fresh—pasta may change texture when frozen and reheated; if needed, store without noodles, add fresh ones when reheating.

FAQs

Can I use pre-cooked shredded chicken?

Yes—great shortcut. Just stir into the soup near the end to warm through.

Do I need to pre-cook the noodles?

No. Breaking them directly into the soup allows them to cook in the flavorful broth, simplifying prep.

What’s the purpose of the Parmesan rind?

It adds a rich, savory depth to the broth—like a built-in seasoning bag. Removing before serving prevents chewiness.

Can I make this in a slow cooker?

Absolutely—sauté veggies first, then transfer to slow cooker with remaining ingredients and cook on low for 4–6 hours. Add noodles and cream near the end.

Can I omit the wine?

Yes—you can use extra chicken stock instead. Wine adds brightness, but the soup is still delicious without it.

How do I prevent the soup from getting too thick from the starch?

Adjust consistency with extra water or stock as needed, especially if refrigerated leftovers thicken.

Is there a dairy-free version?

Use coconut cream or a blend of cashew cream instead of heavy cream and non-dairy cheese in place of mozzarella.

Can I add other vegetables?

Yes—try mushrooms, bell peppers, zucchini, or even a small diced potato for variation.

How do I make this spicier?

Add chili flakes, hot sauce, or diced green chilies when adding the stock for a little kick.

What garnishes work well?

Fresh basil, a drizzle of olive oil, extra Parmesan, or a sprinkle of crisp prosciutto crumbs add nice finishing touches.

Conclusion

Creamy Chicken Lasagna Soup is an inspired one-pot mashup that delivers all the flavors of lasagna in a cozy broth. With comforting layers of pasta, vegetables, chicken, and cheese—this soup is both nourishing and indulgent. Let me know if you’d like side suggestions or wine pairings next!