Steam curling up from a steaming bowl, the aroma of garlic and herbs mingling with velvety cheese—honestly, creamy chicken lasagna soup might be the coziest thing I’ve ever ladled into a mug. I first whipped up this recipe on a chilly Sunday, after realizing my lasagna noodles were broken (seriously, why does that always happen?). Instead of starting over, I tossed everything into a single pot, crossed my fingers, and hoped for the best. You know what? It was better than classic lasagna—less fuss, all the flavor, and that dreamy creaminess you crave when the weather turns cold.
This creamy chicken lasagna soup recipe has become my family’s cold-weather staple. It’s got everything you love about lasagna—tender chicken, melty cheese, rich tomato broth—without the layering or waiting. It’s perfect for weeknights or lazy weekends when you want comfort food but don’t feel like wrestling with a baking dish. Plus, kids go wild for the slurpable noodles and cheesy goodness (mine practically race to the table).
If you’re juggling busy schedules or just want a soul-warming meal that doesn’t require a culinary degree, creamy chicken lasagna soup is your secret weapon. I’ve tested this recipe at least a dozen times, tweaking the perfect cheese blend and playing with the noodle shapes (spoiler: broken lasagna noodles are ideal, but any pasta will work). As someone who’s spent more time in the kitchen than I care to admit, trust me: this soup is what you make when you want happy faces around the table, and maybe a little extra comfort for yourself.
So whether you’re craving a one-pot dinner, need to feed a crowd, or just want that classic lasagna flavor in a bowl, creamy chicken lasagna soup is worth every spoonful. You might even find yourself hoping for leftover noodles—just for an excuse to make it again.
Why You’ll Love This Creamy Chicken Lasagna Soup
Let’s face it—sometimes you want lasagna, but you really don’t want to spend hours prepping layers or scrubbing pans. That’s where creamy chicken lasagna soup steps in. After countless bowls (and a few kitchen messes), I can say this recipe is a total game-changer for comfort food lovers. Here’s why you’ll want to bookmark it:
- Quick & Easy: Ready in under 45 minutes, start to finish. Perfect for busy nights or when you need a warm hug in food form.
- Simple Ingredients: No need to hunt down specialty items. Most of what you need is already in your pantry or fridge.
- One Pot Wonder: Minimal cleanup—everything simmers together, so you’re not left with a pile of dishes.
- Crowd-Pleaser: Every time I make this, there are zero leftovers. Kids, teens, adults—everyone goes back for seconds.
- Ultimate Comfort: Creamy, cheesy, and loaded with tender chicken and noodles. It’s basically lasagna’s cozy cousin.
- Perfect for Any Occasion: Serve it for weeknight dinners, casual get-togethers, or even holiday gatherings. It’s always a hit.
What sets this creamy chicken lasagna soup apart is the way it blends classic flavors with weeknight practicality. I blend cottage cheese and mozzarella for a smooth, rich texture (no graininess here!), and use broken lasagna noodles for that authentic feel. You can even swap in rotisserie chicken for speed—believe me, it’s just as delicious. The seasoning is simple yet robust, with fresh basil and a hint of garlic brightening up the creamy base. It’s not just another soup—it’s the one you’ll crave when comfort is the order of the day.
Most importantly, this soup has a way of bringing everyone together (even the picky eaters). It’s nostalgic, satisfying, and way easier than fussing with layers. You’ll love how adaptable it is—make it your own, and it’ll still taste like a hug in a bowl.
Ingredients Needed for Creamy Chicken Lasagna Soup
This creamy chicken lasagna soup recipe is all about simple, wholesome ingredients coming together for maximum flavor. I try to keep things straightforward, but I’ll also share tips and swaps in case you’re working with what’s on hand. Here’s everything you’ll need:
- For the Soup Base:
- 2 tablespoons olive oil (extra virgin adds a nice flavor)
- 1 medium yellow onion, diced (about 1 cup / 150g)
- 3 garlic cloves, minced
- 2 carrots, peeled and diced (about 1 cup / 120g)
- 2 celery stalks, diced (about 3/4 cup / 80g)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
- For the Protein:
- 2 cups cooked chicken, shredded (about 300g; rotisserie chicken works great)
- Salt and black pepper, to taste
- For the Broth & Tomatoes:
- 6 cups low-sodium chicken broth (1.4 liters)
- 1 can (14.5 oz / 410g) diced tomatoes
- 1 can (8 oz / 225g) tomato sauce
- 1 tablespoon tomato paste (for extra richness)
- For the Noodles:
- 8 oz (225g) lasagna noodles, broken into bite-sized pieces (or use any short pasta like rotini or bow-tie)
- For the Creamy Finish:
- 1 cup cottage cheese (240g; for protein and creaminess—blend if you want extra smoothness)
- 1 cup shredded mozzarella cheese (115g; part-skim is fine)
- 1/2 cup grated Parmesan cheese (50g; adds a nutty finish)
- 1 cup heavy cream or half-and-half (240ml; substitute with evaporated milk or whole milk for lighter version)
- For Garnish:
- Fresh basil or parsley, chopped
- Extra Parmesan, for topping
Ingredient Tips: I love using Daisy or Good Culture cottage cheese for the best texture. For gluten-free, swap in gluten-free lasagna noodles or even rice pasta. If you want to make it vegetarian, try subbing in white beans or extra veggies for the chicken—surprisingly hearty!
Substitution Ideas: You can use leftover turkey or even cooked ground chicken if that’s what you have. For dairy-free, opt for coconut cream and dairy-free mozzarella. And if you’re out of lasagna noodles, no worries—any pasta works in a pinch.
All the ingredients are pretty forgiving, so don’t stress if you have to swap a few things. That’s the beauty of soup, right?
Equipment Needed
You don’t need fancy gear for creamy chicken lasagna soup—just a few basics and maybe a blender if you want that super-smooth finish. Here’s what I use most often:
- Large soup pot or Dutch oven: At least 5-quart (4.7-liter) capacity. I love my old enameled Dutch oven—it holds heat perfectly and cleans up easily.
- Wooden spoon or spatula: For stirring and scraping up all those tasty bits.
- Chef’s knife and cutting board: For prepping veggies and chicken. A sharp knife is a game changer (seriously, less squishing, more chopping).
- Measuring cups and spoons: Helps with accuracy, though I’ll admit—I eyeball the cheese sometimes!
- Blender or food processor (optional): If you want the cottage cheese ultra-smooth, blend before adding.
- Ladle: For serving those generous, hearty portions.
If you don’t have a Dutch oven, any large heavy-bottomed pot will do (even a deep sauté pan in a pinch). For budget-friendly options, I’ve found thrift store pots to be surprisingly durable—just check the bottoms for warping. And if you don’t own a blender, just stir the cottage cheese well; the soup will still come out creamy and delicious.
Maintenance tip: Soak the soup pot right after serving. Cheese and tomato are notorious for sticking, but a quick soak saves you from scrubbing later.
Preparation Method
Ready for creamy chicken lasagna soup? Here’s how I make it, step by step. I’ll include time estimates and notes for each part so you can cook along with confidence (and maybe avoid the mistakes I’ve made!).
- Sauté the Veggies (5 minutes):
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Stir and cook until veggies start to soften, about 3-4 minutes. Add garlic, oregano, basil, and crushed red pepper flakes; cook for another minute until fragrant (your kitchen will smell amazing—promise!). - Add Chicken and Tomatoes (3 minutes):
Stir in the shredded chicken. Season with a pinch of salt and black pepper. Add diced tomatoes, tomato sauce, and tomato paste. Mix well to combine everything. - Pour in Broth & Simmer (10 minutes):
Pour in 6 cups chicken broth. Increase heat to bring the soup to a gentle boil, then reduce to medium-low. Cover and let simmer for 10 minutes so flavors can meld. - Add Noodles (10 minutes):
Stir in broken lasagna noodles (or pasta of choice). Simmer uncovered, stirring occasionally to prevent sticking, until noodles are cooked al dente (about 10 minutes). If noodles start soaking up too much liquid, add an extra cup of broth. - Blend Cottage Cheese (optional, 2 minutes):
For ultra-creamy texture, blend cottage cheese until smooth. If you prefer a chunkier soup, skip this step and add cottage cheese directly. - Add Cheeses & Cream (5 minutes):
Lower heat to low. Stir in blended cottage cheese, mozzarella, Parmesan, and heavy cream. Mix gently until cheeses melt and soup turns creamy (about 2-3 minutes). Taste and adjust seasoning with more salt or pepper if needed. Note: Don’t let the soup boil after adding dairy—just gently heat or the cheese can get stringy. - Final Simmer (3 minutes):
Let the soup simmer for another 2-3 minutes, stirring often. This helps everything thicken up nicely. If soup seems too thick, splash in a little more broth or milk. - Serve & Garnish (2 minutes):
Ladle soup into bowls. Top with chopped fresh basil or parsley and extra Parmesan. Serve right away while hot—the cheese pull is real!
Troubleshooting Tips: If noodles stick together, stir every few minutes. If soup looks thin, let it simmer a few extra minutes uncovered. For extra flavor, squeeze in a little lemon juice before serving—it brightens up the whole bowl.
Efficiency Tip: Prep veggies while the chicken is cooking (or use pre-cooked rotisserie chicken to save time). Broken noodles cook faster—plus, they’re fun to eat.
Sensory cues: Soup should be rich and creamy, noodles tender but not mushy, and the aroma slightly sweet from tomatoes and basil. If it ever smells scorched, lower the heat and stir more often (I’ve learned this the hard way!).
Cooking Tips & Techniques
After making creamy chicken lasagna soup more times than I can count, I’ve got some tricks to share. These little tweaks make a big difference in flavor and texture—and they’re mostly learned from my own kitchen blunders!
- Don’t Overcook the Noodles: Add pasta just before serving. If you let it sit too long, noodles can get mushy and soak up all the broth. I usually undercook by a minute—they’ll finish in the hot soup.
- Blend the Cottage Cheese: For a velvety finish, blending cottage cheese before adding it keeps the soup smooth and avoids grainy bits. I didn’t always do this, and the difference is worth the extra step.
- Add Cheese Off the Heat: Once the soup is hot and noodles are done, turn off the burner before adding cheese and cream. This avoids clumping and keeps it silky. Lesson learned after a few curdled pots!
- Layer Seasoning: Taste at every stage. Soup can get bland fast, especially with lots of noodles. Sometimes I’ll toss in a pinch of nutmeg or a splash of Worcestershire for depth.
- Multitasking: Chop veggies while the soup base simmers. Clean as you go—the tomato sauce is sticky, and the cheese can get everywhere, trust me.
- Consistency Control: If soup thickens too much as it sits, just add extra broth or milk before serving. It’s super forgiving and easy to adjust.
Most common mistake? Adding noodles too early. I did this once and ended up with chicken lasagna stew… which honestly still tasted great but wasn’t quite soup! Also, don’t forget to scrape the bottom of the pot every so often—cheese likes to stick.
Final tip: Garnish is more than decoration. Fresh herbs and a sprinkle of Parmesan bring brightness and a pop of flavor right at the end. Never skip it!
Variations & Adaptations
Creamy chicken lasagna soup is a blank canvas for your favorite flavors and dietary needs. I love switching things up depending on what’s in the fridge (or who’s coming for dinner). Here are some easy ways to make it your own:
- Vegetarian Version: Swap chicken for white beans, chickpeas, or even extra mushrooms. The soup is still hearty, and the cheese keeps it creamy.
- Gluten-Free Adaptation: Use gluten-free lasagna noodles, rice pasta, or even zucchini noodles for a lighter take. I’ve tried this for friends with celiac, and everyone loved it.
- Spicy Kick: Add more crushed red pepper flakes or stir in a diced jalapeño with the veggies. My husband likes a splash of hot sauce in his bowl, too.
- Seasonal Veggies: Toss in spinach, kale, or roasted red peppers for extra color and nutrition. In summer, I love adding garden-fresh basil and sweet corn.
- Dairy-Free Option: Sub the cheeses and cream with dairy-free alternatives—coconut cream, vegan mozzarella, and nutritional yeast can work magic.
- Flavor Twists: Try Italian sausage instead of chicken for a richer taste, or use turkey for a lighter option. I once made it with leftover Thanksgiving turkey, and it was fantastic!
Personal favorite? I sometimes add a splash of balsamic vinegar at the end for tang. A sprinkle of fennel seeds in the soup base gives it a true Italian vibe. Don’t be afraid to experiment—this soup is incredibly versatile and forgiving.
Allergen note: Skip the Parmesan if you need it nut-free (some brands use nut-based rennet). For egg allergies, check your pasta ingredients.
Serving & Storage Suggestions
Creamy chicken lasagna soup is best served piping hot, straight from the pot. I love ladling it into big bowls and topping with fresh basil and a generous dusting of Parmesan—makes it Pinterest-worthy and even more delicious!
For a complete meal, pair with crusty garlic bread, a crisp Caesar salad, or even just a glass of chilled white wine. Kids love it with breadsticks for dunking (mine treat it like a cheesy dip).
Storage Tips:
- Let soup cool to room temperature, then transfer to airtight containers.
- Refrigerate for up to 4 days. The flavors get even richer as it sits!
- For freezer storage, skip the noodles—they get mushy when thawed. Freeze the soup base (without pasta) for up to 3 months. Add cooked noodles when reheating.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen up the texture.
If you’re packing leftovers for lunch, keep noodles and soup base separate if possible. That keeps everything tasting fresh and avoids soggy pasta. Over time, the soup thickens and the flavors meld—it’s almost better the next day!
Pro tip: Sprinkle a little fresh cheese before reheating for extra creaminess.
Nutritional Information & Benefits
This creamy chicken lasagna soup recipe is surprisingly balanced for comfort food. Here’s a quick nutrition breakdown (per serving, about 2 cups):
- Calories: ~400
- Protein: 28g (thanks to chicken and cottage cheese)
- Carbs: 38g
- Fat: 18g (mostly from cheese and cream)
- Fiber: 4g
Health Benefits: High protein keeps you full and supports muscle recovery. Carrots, celery, and tomatoes add antioxidants and vitamins. Using cottage cheese sneaks in extra calcium and probiotics. You can easily make it lower-carb by swapping in zucchini noodles or cauliflower rice.
Dietary Considerations: This recipe can be gluten-free, dairy-free, or vegetarian with the right swaps. Main allergens: dairy, wheat, and possibly egg (in noodles). Always check ingredient labels if cooking for sensitive eaters.
Personally, I find this soup satisfying without feeling heavy—a bowl packs plenty of nutrition and comfort, which is exactly what I need at the end of a long day.
Conclusion
If you’ve ever wished for lasagna flavor in a fraction of the time (and with way less cleanup), creamy chicken lasagna soup is the answer. It’s cozy, hearty, and endlessly customizable—plus, it’s a total crowd-pleaser in my house. You can tweak it based on taste or dietary needs, and it’ll always be delicious.
I love this recipe because it brings back all the best lasagna memories—without the work. There’s something special about a meal that warms you from the inside out and makes everyone ask for seconds. If you have picky eaters or a busy week ahead, this soup will save the day.
Ready to give it a try? Leave a comment below if you make it, share your favorite tweaks, or snap a photo for Pinterest (tag me—I love seeing your creations!). Soup season just got a whole lot tastier. Happy cooking!
FAQs About Creamy Chicken Lasagna Soup Recipe
Can I use rotisserie chicken for this soup?
Absolutely! Shredded rotisserie chicken works perfectly and saves time. Just make sure to remove any skin and bones before adding.
What’s the best pasta for lasagna soup?
Broken lasagna noodles give the most authentic texture, but bow-tie, rotini, or any short pasta will work just fine.
How do I make this soup gluten-free?
Use gluten-free lasagna noodles or substitute with rice pasta. Double-check all labels for hidden gluten ingredients.
Can I freeze creamy chicken lasagna soup?
Yes, but freeze the soup base without noodles for best results. Add freshly cooked pasta when you reheat to avoid mushiness.
How do I make it dairy-free?
Swap in coconut cream, dairy-free mozzarella, and nutritional yeast. The soup will still be creamy and flavorful!
Pin This Recipe!
Creamy Chicken Lasagna Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Creamy chicken lasagna soup is a cozy, one-pot comfort meal that combines all the flavors of classic lasagna—tender chicken, melty cheese, and rich tomato broth—without the fuss of layering or baking. Perfect for busy weeknights or lazy weekends, this soup is hearty, satisfying, and a guaranteed crowd-pleaser.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 2 carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 3/4 cup)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- Salt and black pepper, to taste
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 tablespoon tomato paste
- 8 oz lasagna noodles, broken into bite-sized pieces (or any short pasta)
- 1 cup cottage cheese (blend for smoothness, optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream or half-and-half
- Fresh basil or parsley, chopped (for garnish)
- Extra Parmesan, for topping
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté until veggies start to soften, about 3-4 minutes.
- Add garlic, oregano, basil, and crushed red pepper flakes; cook for another minute until fragrant.
- Stir in shredded chicken. Season with salt and black pepper. Add diced tomatoes, tomato sauce, and tomato paste. Mix well.
- Pour in chicken broth. Increase heat to bring to a gentle boil, then reduce to medium-low. Cover and simmer for 10 minutes.
- Stir in broken lasagna noodles (or pasta of choice). Simmer uncovered, stirring occasionally, until noodles are al dente (about 10 minutes). Add extra broth if needed.
- Blend cottage cheese until smooth (optional).
- Lower heat to low. Stir in blended cottage cheese, mozzarella, Parmesan, and heavy cream. Mix gently until cheeses melt and soup turns creamy (about 2-3 minutes). Taste and adjust seasoning.
- Let the soup simmer for another 2-3 minutes, stirring often. Add more broth or milk if soup is too thick.
- Ladle soup into bowls. Top with chopped fresh basil or parsley and extra Parmesan. Serve hot.
Notes
For gluten-free, use gluten-free noodles. For vegetarian, swap chicken for white beans or mushrooms. Add noodles just before serving to avoid mushiness. Blend cottage cheese for extra creaminess. Add cheese and cream off the heat to prevent clumping. Adjust consistency with extra broth or milk as needed. Garnish with fresh herbs and Parmesan for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: About 2 cups per serving
- Calories: 400
- Sugar: 7
- Sodium: 900
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 4
- Protein: 28
Keywords: chicken lasagna soup, creamy soup, comfort food, one pot, easy dinner, Italian soup, lasagna, weeknight meal, family recipe
