This creamy, cozy bowl takes everything you love about lasagna — ricotta, mozzarella, tender noodles and Italian seasoning — and turns it into a spoonable weeknight winner. Ready in roughly 30–40 minutes, Creamy Chicken Lasagna Soup is the kind of meal that feeds a hungry family, uses leftover rotisserie chicken, and feels special enough for guests. If you enjoy quick, comfort-food soups, try the easy creamy lasagna soup version for a slightly different take on the same cozy flavor profile.
Reasons to try it
This recipe hits several sweet spots: fast midweek prep, pantry-friendly ingredients, and kid-approved flavors. Because the noodles cook right in the broth, you get a rich, starchy body that mimics lasagna’s comforting texture without the layers and oven time. It’s also a terrific way to use leftover chicken.
"My kids called it lasagna in a bowl — tasty, quick, and the leftovers were even better the next day."
Perfect for: weeknight dinners, potlucks (keep cheese separate until serving), or a simple dinner when you want something warming but not fussy.
Step-by-step overview
You’ll start by softening the aromatics, then simmer the shredded chicken with broth and tomatoes. The broken lasagna noodles go into the hot broth to cook through and thicken the soup. Finish by stirring in ricotta and heavy cream for a silky mouthfeel, and top with mozzarella and fresh basil.
Timing snapshot:
- Prep (chopping and shredding): 10–15 minutes
- Cook (sauté to serve): 20–25 minutes
- Total: about 30–40 minutes
This overview helps you plan: if using cold leftover chicken, add it with the broth and allow time to warm through; if using raw chicken, poach it in the broth first and adjust cook time.
What you’ll need
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken, shredded (rotisserie chicken is ideal)
- 4 cups chicken broth (low-sodium recommended)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 2 teaspoons Italian seasoning
- 8 ounces lasagna noodles, broken into 2–3 inch pieces
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese (for topping)
- Salt and pepper to taste
- Fresh basil for garnish
Ingredient notes/substitutions:
- Want leaner? Use half-and-half instead of heavy cream and reduce ricotta to 3/4 cup.
- Gluten-free option: substitute broken gluten-free lasagna noodles or short pasta like penne (adjust cook time).
- No ricotta? Substitute with 3/4 cup whole-milk Greek yogurt stirred in at the end (cool soup slightly first).
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté until softened and fragrant, about 5 minutes.
- Stir in the shredded chicken, 4 cups chicken broth, the can of diced tomatoes (with juices), and 2 teaspoons Italian seasoning. Bring the mixture to a boil.
- Add the broken lasagna noodles to the pot. Reduce to a simmer and cook, stirring occasionally, until the noodles are tender — about 10–12 minutes. Watch for sticking and add a splash of extra broth if it looks too thick.
- Reduce heat to low. Stir in 1 cup ricotta cheese and 1 cup heavy cream until smooth and fully incorporated. Heat gently; do not boil after adding the dairy to prevent separation.
- Taste and season with salt and pepper to preference.
- Serve hot in bowls, topped with shredded mozzarella and fresh basil.
Quick practical notes: break noodles into similar-sized pieces so they cook evenly. If the soup gets too thick while the noodles cook, add 1/2 cup chicken broth at a time until you reach the desired consistency.
Best ways to enjoy it
Serve this soup with a crisp, green salad and crusty bread to mop up the creamy broth. A simple arugula salad with lemon vinaigrette cuts through the richness nicely. For a heartier spread, offer garlic bread or a slice of herbed focaccia.
If you like creamy pasta-style dinners with a slightly different flavor, consider trying the rich butter chicken pasta as another weeknight favorite.
Garnishing ideas:
- Fresh torn basil leaves for brightness
- A sprinkle of grated Parmesan for umami
- Red pepper flakes for a touch of heat
Storage and reheating tips
- Refrigeration: Cool the soup quickly and store in airtight containers for 3–4 days.
- Freezing: Dairy-heavy soups can separate when frozen. For best results, freeze the soup without the heavy cream and ricotta; store for up to 2 months. Thaw overnight in the refrigerator, reheat on the stove, and then stir in cream and ricotta at the end.
- Reheating: Warm gently over low-medium heat, stirring frequently. Add a splash of broth if it’s too thick. To revive creaminess, whisk in a little extra ricotta or cream once hot.
- Food safety: Don’t leave the soup at room temperature for more than 2 hours. Cool large batches in shallow containers to speed chilling.
Pro chef tips
- Use cooked, shredded chicken (rotisserie is fast and flavorful). If starting from raw chicken breasts, poach them in the broth until just cooked through, then shred and continue.
- Break noodles uniformly so they finish at the same time; smaller pieces cook faster.
- To avoid a cloudy broth, sauté aromatics until translucent rather than browned — you want sweetness without bitterness.
- If you prefer a silkier finish, blend half the soup briefly with an immersion blender before adding ricotta and cream.
- Add the mozzarella only at serving time for melty, fresh cheese rather than soggy, reheated topping.
Creative twists
- Sausage swap: Replace chicken with sliced Italian sausage (pre-cooked) for a richer, spicier soup.
- Veg-forward: Add a couple handfuls of baby spinach or chopped kale in the last 2 minutes of cooking.
- Low-carb: Substitute broken zucchini noodles or use thinly sliced cabbage (allow extra simmer time).
- Spicy tomato: Add 1–2 teaspoons tomato paste and a pinch of smoked paprika for deeper tomato flavor.
- Vegetarian: Omit chicken and add cannellini beans or roasted mushrooms for protein; use vegetable broth.
Your questions answered
Q: Can I use uncooked chicken in this recipe?
A: Yes — you can poach raw chicken in the broth at the start. Add raw chicken breasts to the simmering broth and cook until internal temperature reaches 165°F (74°C), then shred and continue with the recipe. This will add cooking time but keeps the flavor unified.
Q: Will the lasagna noodles be soggy the next day?
A: They will soften more in the fridge. If you plan to keep leftovers, slightly undercook the noodles by 1–2 minutes so they hold up better on reheating. Alternatively, store noodles separately and add to heated soup just before serving.
Q: Can I freeze the whole soup?
A: You can, but cream and ricotta may separate. For best texture, freeze the base (broth, tomatoes, chicken, noodles) and add ricotta and cream after reheating. If freezing, use airtight containers and consume within about 2 months.
Q: How do I make this lighter?
A: Swap heavy cream for half-and-half or whole-milk Greek yogurt (stir in off heat to avoid curdling). Reduce ricotta to 3/4 cup or use low-fat ricotta.
Q: Is this safe for kids?
A: Absolutely — the flavors are mild and familiar. Reduce or omit red pepper flakes and serve warm (not piping hot) for little ones. Monitor salt levels by using low-sodium broth.
If you have any dietary preferences or want a printable version of the ingredient list, tell me which changes you prefer and I’ll adapt the recipe accordingly.
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Creamy Chicken Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Description
A cozy, creamy bowl of lasagna flavors turned into a spoonable soup, perfect for weeknight dinners or potlucks.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken, shredded (rotisserie chicken is ideal)
- 4 cups chicken broth (low-sodium recommended)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 2 teaspoons Italian seasoning
- 8 ounces lasagna noodles, broken into 2–3 inch pieces
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese (for topping)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in shredded chicken, chicken broth, diced tomatoes, and Italian seasoning. Bring to a boil.
- Add broken lasagna noodles to the pot. Reduce to a simmer, cooking until noodles are tender, about 10–12 minutes.
- Reduce heat to low. Stir in ricotta and heavy cream until smooth. Heat gently without boiling.
- Season with salt and pepper to taste. Serve hot, topped with mozzarella and fresh basil.
Notes
For a lighter version, use half-and-half instead of heavy cream. For gluten-free, substitute gluten-free noodles.