Creamy chicken lasagna soup takes everything you love about a cheesy lasagna—ricotta, mozzarella, savory tomato sauce—and turns it into a spoonable, weeknight-ready bowl of comfort. It cooks up fast, fills the house with that bakery-bistro aroma, and is exactly the kind of dinner that earns second helpings from picky eaters and grown-ups alike. For the full, printable recipe and exact measurements online, you can also check the Creamy Chicken Lasagna Soup recipe page.
Why you’ll love this dish
This soup is the cozy crossover that answers the question, “What if lasagna learned to be soup?” It’s creamy without being heavy, economical, and kid-approved. Because it uses pantry staples and a single pot, it’s great for busy weeknights or when you want something comforting without a long bake.
“Warm, cheesy, and unexpectedly light—this soup felt like lasagna in a bowl and disappeared in minutes.” — home cook review
Serve it when you need: a quick family dinner, a potluck contribution that travels well, or a simple date-night in. It’s adaptable and forgiving, which makes it perfect for cooks of any skill level.
How this recipe comes together
You’ll brown aromatics and chicken, build a tomato-and-broth braise, simmer until the flavors marry, add broken lasagna noodles to finish in the soup, then fold in ricotta and mozzarella until silky. The process is mostly hands-off simmering, with quick finishing steps to keep the cheeses creamy. Expect about 35–40 minutes total from start to table.
What you’ll need
- 1 lb boneless, skinless chicken breasts (or thighs for extra flavor)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth (low-sodium if preferred)
- 1 can (15 oz) crushed tomatoes
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 8 oz lasagna noodles, broken into 2–3 inch pieces (or use wide egg noodles)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves for garnish
Notes and substitutions:
- Swap shredded rotisserie chicken for cooked breasts to shave time—add it at the end and heat through.
- For gluten-free, use GF lasagna noodles or gluten-free pasta broken into pieces.
- To make it lighter, use part-skim ricotta and mozzarella.
Step-by-step instructions
- Heat a large pot over medium heat and add a tablespoon of oil. Sauté the diced onion until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- Season the chicken breasts with a little salt and pepper. Add to the pot and brown on both sides, about 4 minutes per side. You’re not cooking through—just developing color.
- Pour in the chicken broth and crushed tomatoes. Stir in the Italian seasoning and adjust salt and pepper. Bring the mixture to a gentle boil.
- Reduce heat to a simmer. Cover and simmer for 15 minutes to cook the chicken through and let flavors meld. Check that the chicken registers 165°F (74°C) in the thickest part.
- Remove the chicken to a cutting board, shred or cut into bite-sized pieces, and return to the pot.
- Add the broken lasagna noodles to the simmering soup. Cook uncovered until the pasta is tender, about 8–10 minutes. Stir occasionally to prevent sticking.
- Lower the heat to very low. Stir in the ricotta and shredded mozzarella until melted and fully incorporated into the broth. If the soup seems too thick, add a splash of broth or water to reach your desired consistency.
- Taste and adjust seasoning. Ladle into bowls and finish with grated Parmesan and fresh basil leaves.
Best ways to enjoy it
Pair the soup with a crisp green salad and a slice of crusty bread to mop up every last spoonful. For an indulgent finish, drizzle a little extra-virgin olive oil and add a pinch of red pepper flakes. If you like stuffed-pasta vibes, serve it alongside garlic bread or a simple caprese salad.
For a similar creamy-soup vibe with potato-and-gnocchi comfort, try pairing ideas inspired by this Creamy Chicken Gnocchi Soup when planning a themed week of cozy bowls.
Storage and reheating tips
- Refrigeration: Cool the soup within two hours and store in an airtight container for up to 3–4 days. Noodles will absorb liquid as it sits, so the texture will thicken.
- Freezing: Cheese-heavy soups can separate when frozen. If you plan to freeze, remove a portion of the soup without pasta (or undercook the noodles), freeze the broth and shredded chicken for up to 3 months, and cook fresh noodles when reheating.
- Reheating: Gently reheat on the stove over low heat. Add a splash of broth or water and stir constantly to reincorporate the cheeses. Microwave in short intervals, stirring between, to avoid hot spots.
- Safety: Always reheat to at least 165°F (74°C) and discard if left out at room temperature for more than two hours.
Pro chef tips
- Brown the chicken well: color equals flavor. Even a short sear boosts the overall depth.
- Control noodle texture: if you dislike soggy pasta, break the noodles, but cook them slightly under al dente before adding to the soup so they finish cooking in the broth without falling apart.
- Cheese timing: remove the pot from high heat before stirring in ricotta and mozzarella. Too-high heat can make dairy separate; gentle residual heat melts them into a silky finish.
- Use quality Parmesan: a real Parmigiano-Reggiano yields a nuttier finish than pre-grated blends.
Creative twists
- Swap proteins: use shredded rotisserie chicken, ground beef, or Italian sausage to change the flavor profile.
- Make it vegetarian: omit chicken and add mushrooms, eggplant, and a can of cannellini beans for protein.
- Spice it up: add a pinch of crushed red pepper or a teaspoon of smoked paprika for warmth.
- Pasta swap: use broken lasagna noodles, wide egg noodles, or even small shells; if using no-boil lasagna sheets, break them small and check cooking time carefully.
Common questions
Q: How long does this soup take from start to finish?
A: Plan on 35–45 minutes. Searing, simmering the chicken, and cooking the broken noodles are the main time blocks.
Q: Can I use shredded rotisserie chicken instead of cooking raw breasts?
A: Yes. If using rotisserie chicken, add it during the last few minutes of simmering to warm through; you can skip the initial sear and shave 10–15 minutes off the prep time.
Q: Will the cheeses separate if I reheat leftovers?
A: Cheese can separate if overheated quickly. Reheat slowly over low heat and add a splash of broth to help the cheese reincorporate. If frozen, texture may change; consider freezing without the noodles or without the ricotta/melted cheeses and add fresh when reheating.
Q: Can I make this dairy-free or vegan?
A: For dairy-free, use plant-based ricotta and mozzarella substitutes. For a vegan version, replace chicken with hearty mushrooms or lentils and use a rich vegetable broth.
Q: Is this soup freezer-friendly?
A: The broth and chicken freeze well, but the noodle and cheese components change texture after freezing. For best results, freeze the base and cook fresh noodles and add cheese when reheating.
If you have any specific dietary needs or want a printable version of the ingredient list and step times, tell me what to adjust and I’ll customize the recipe for you.
Print
Creamy Chicken Lasagna Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten-Free option available
Description
A comforting soup that combines the flavors of chicken lasagna into a creamy, spoonable dish perfect for weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 can (15 oz) crushed tomatoes
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 8 oz lasagna noodles, broken into 2–3 inch pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Heat a large pot over medium heat and add a tablespoon of oil. Sauté the diced onion until softened, about 4–5 minutes. Add the minced garlic and cook until fragrant.
- Season the chicken breasts with salt and pepper. Add to the pot and brown on both sides, about 4 minutes per side.
- Pour in the chicken broth and crushed tomatoes. Stir in the Italian seasoning and adjust salt and pepper. Bring to a gentle boil.
- Reduce heat to a simmer. Cover and simmer for 15 minutes.
- Remove the chicken to a cutting board, shred or cut into pieces, and return to the pot.
- Add the broken lasagna noodles to the simmering soup. Cook uncovered until the pasta is tender, about 8–10 minutes.
- Lower the heat and stir in the ricotta and shredded mozzarella until melted.
- Taste and adjust seasoning. Ladle into bowls and finish with grated Parmesan and fresh basil.
Notes
To save time, swap in shredded rotisserie chicken at the end. This soup can be made gluten-free with the right noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian