Chicken Lasagna Soup is a warm and cozy dish that combines tender chicken, pasta, and creamy cheese in a hearty broth. It’s like a hug in a bowl!
What’s great about this soup is how easy it is to make. Toss everything together, let it simmer, and enjoy—not to mention the delicious cheesy topping! Yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken breasts or thighs for tenderness. If you’re short on time, rotisserie chicken is a great shortcut—just shred it and add it in at the end!
Pasta: While egg noodles work perfectly, you can easily substitute with broken lasagna noodles or any pasta you have on hand. Just adjust cooking time based on the pasta type you choose.
Cheeses: Ricotta gives that creamy texture, but you could swap it for cottage cheese if preferred. As for mozzarella, fresh mozzarella adds a lovely texture, while pre-shredded is more convenient.
Spinach: Fresh spinach brightens the soup but you can use frozen spinach if that’s what you have. Just make sure to thaw and squeeze out excess water before adding it in.
How Do You Achieve Creamy Perfection in Soup?
The key to a creamy Chicken Lasagna Soup lies in how you blend the cheeses. Here’s a tip:
- After reducing the heat, slowly stir in the ricotta, half-and-half, mozzarella, and Parmesan. This helps keep the soup creamy without the cheese clumping up.
- Taste and adjust seasoning! Don’t hesitate to add a pinch more salt or pepper for a flavor boost.
- Keep the heat low while you stir to melt the cheese evenly, making the soup super smooth and delicious.
Enjoy this rich and comforting bowl of Chicken Lasagna Soup! It’s perfect for chilly evenings or whenever you crave a hearty meal.
How to Make Chicken Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14 oz) can diced tomatoes (optional for a slight tomato flavor)
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes (optional)
- 8 oz egg noodles or broken lasagna noodles
- 3 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup half-and-half or heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 30-40 minutes to cook. You’ll be enjoying your delicious Chicken Lasagna Soup in under an hour!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper, then add it to the pot. Cook the chicken until it’s browned on both sides, which should take about 3-4 minutes for each side. Once done, remove the chicken from the pot and set it aside for later.
2. Sauté the Onions and Garlic:
In the same pot, add the diced onion. Sauté for about 3-5 minutes until it becomes soft and translucent. Add the minced garlic and cook for an additional minute while stirring constantly to prevent burning.
3. Build Your Soup Base:
Next, pour in the chicken broth and add the canned diced tomatoes (if you’re using them). Stir in the Italian seasoning, dried basil, and crushed red pepper flakes (if you like some heat). Return the cooked chicken to the pot and bring everything to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes until the chicken is cooked through.
4. Shred the Chicken:
After simmering, remove the chicken from the pot again and shred it using two forks. Set it aside for the next steps.
5. Cook the Noodles:
Add the egg noodles (or broken lasagna noodles) to the simmering broth. Cook until they are al dente, which usually takes about 7-9 minutes. Stir occasionally to prevent the noodles from sticking together.
6. Add Spinach and Chicken:
Stir in the shredded chicken and fresh spinach, allowing the spinach to wilt, which should take about 2 minutes.
7. Make it Creamy:
Reduce the heat to low. Now, stir in the ricotta cheese, half-and-half (or heavy cream), shredded mozzarella, and grated Parmesan. Keep stirring until all the cheeses melt and the soup becomes creamy. Taste, and adjust with salt and fresh black pepper as needed.
8. Serve and Enjoy:
Dish out the soup hot, garnishing with freshly chopped parsley and extra Parmesan if you’d like. Enjoy this comforting bowl that captures all the delicious flavors of classic lasagna!
Now you have everything you need to make a warm, hearty meal that’s sure to satisfy your cravings for lasagna! Enjoy!
Can I Use Leftover Chicken in This Soup?
Absolutely! If you have leftover rotisserie chicken or any cooked chicken, just shred or chop it and add it in during the last few minutes of cooking. This saves time and makes the soup even more convenient!
What Can I Substitute for Half-and-Half?
If you don’t have half-and-half, you can use heavy cream for a richer soup or milk for a lighter option. If you opt for milk, consider adding a tablespoon of cornstarch to thicken the soup without compromising the flavor!
Can I Make This Soup Vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead. You can add extra veggies like mushrooms or zucchini for added texture and flavor, as well as chickpeas for protein!
How to Store Leftovers?
Store any leftover Chicken Lasagna Soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of broth or water if it thickens up too much!
