This Chicken Lasagna Soup is like a cozy hug in a bowl! It’s filled with tender chicken, rich tomatoes, and cheesy goodness that make every spoonful comforting.
I love how it combines all the flavors of classic lasagna without the fuss. Perfect for busy nights when you want something warm and tasty! 🥣❤️
Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts for a leaner option, but thighs are juicier and packed with flavor. If you’re looking for convenience, rotisserie chicken works well too—just shred it and add it at the end!
Onion: Using a yellow onion provides a sweet base. If you prefer, shallots or even green onions can work as substitutes. Just adjust the quantity based on the flavor you enjoy.
Spinach: Fresh spinach adds a lovely color and nutrients, but kale or Swiss chard are good alternatives. If you have frozen spinach, feel free to use that—just make sure to drain it well!
Pasta: Lasagna noodles are traditional here, but you could swap them for other pastas like broken fettuccine or even gluten-free pasta if needed. Just adjust the cooking time according to the type you choose.
Cheese: Ricotta is creamy and smooth, but mascarpone or cottage cheese can work too. For mozzarella, any melting cheese like Monterey Jack is a great substitute. And don’t skip the Parmesan—it’s key for depth!
How Can I Get Perfectly Creamy Soup?
To create a wonderfully creamy soup, the technique lies in the way you add your dairy. Start by lowering the heat to a simmer before adding your cheeses and cream. This prevents curdling and promotes smoothness. Here’s how to achieve that creamy texture:
- After you’ve cooked your chicken and added the broth, bring the mixture to a boil.
- Once you add your pasta and spinach, allow the soup to simmer until everything is cooked, but avoid boiling after adding the cream.
- When adding the cream and cheeses, stir gently and thoroughly until melted and incorporated. This helps keep the soup from becoming grainy.
- Always taste and adjust your seasonings after combining everything, as the cheese can add saltiness.
With a bit of patience and careful mixing, you’ll serve up a bowl of Chicken Lasagna Soup that’s rich, creamy, and comforting!
Chicken Lasagna Soup
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3-4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes or tomato sauce (optional for a more tomato-rich soup)
- 6-8 lasagna noodles, broken into bite-sized pieces
- 2 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese (plus extra for serving)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup half-and-half or heavy cream
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
How Much Time Will You Need?
This Chicken Lasagna Soup takes about 15 minutes to prep and around 25-30 minutes to cook. In total, you’re looking at about 45 minutes to enjoy this delightful soup—just the right timing for a cozy meal at home!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat olive oil over medium heat. Once hot, add the chopped onion. Sauté for about 3-4 minutes until the onion is translucent. This builds a wonderful aromatic base for your soup!
2. Add Aromatics:
Next, toss in the minced garlic, dried Italian seasoning, and red pepper flakes if you like a bit of spice. Cook everything together for another 30 seconds or so until the garlic is fragrant. Your kitchen will smell delicious!
3. Cook the Chicken:
Add the bite-sized chicken pieces to the pot and cook them for about 5-7 minutes, stirring occasionally, until they are lightly browned on all sides.
4. Add Liquids:
Pour in the chicken broth and add the diced tomatoes or tomato sauce if you’re using it. Bring the mixture to a gentle boil, letting everything combine beautifully.
5. Cook the Noodles:
Once boiling, break the lasagna noodles into smaller pieces and add them to the pot. Cook until the noodles are al dente, about 8-10 minutes. Stir occasionally to ensure they don’t stick together!
6. Stir in Spinach:
Add the chopped spinach and cook just until it wilts. This will introduce more flavor and nutrients into the soup, making it even better!
7. Create Creaminess:
Lower the heat to a simmer and add in the ricotta, mozzarella, Parmesan, and half-and-half or cream. Stir gently to combine everything; this will help the cheeses melt into the soup and make it wonderfully creamy.
8. Season to Taste:
Take a moment to taste the soup and season it with salt and pepper as needed. Adjust to your preference to ensure it’s just right!
9. Serve Up:
Dish the soup into bowls and top each serving with a dollop of ricotta cheese and a sprinkle of fresh basil or parsley. For extra flavor, feel free to add freshly cracked black pepper on top. Enjoy your warm, comforting Chicken Lasagna Soup!
This recipe recreates the layers of flavor of traditional lasagna in a warm, comforting soup that’s perfect for chilly days!
Can I Use Frozen Chicken in This Recipe?
Absolutely! Just make sure to thaw the chicken completely before using it. You can thaw it overnight in the fridge or use the quick method by placing the sealed chicken in a bowl of cold water for about an hour. Pat it dry before adding it to the soup!
Can I Make This Soup Ahead of Time?
Yes, you can! The soup can be made a day in advance. Just be sure to undercook the noodles slightly, as they will absorb more liquid when reheating. When you’re ready to serve, simply reheat on the stove and add a splash of broth or cream if it has thickened too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a bit more broth or cream if needed to maintain its creamy texture.
What Can I Pair With This Soup?
This Chicken Lasagna Soup pairs wonderfully with a side of garlic bread or a simple green salad. It also goes well with crusty bread for dipping—perfect for soaking up all that delicious broth!
