Creamy Lasagna Chicken Soup with One-Pot Ease and Rich Comfort

When you’re craving something warm, filling, and downright cozy, few meals hit the spot like Creamy Lasagna Chicken Soup. This all-in-one pot recipe takes the soul of classic lasagna and transforms it into a rich, creamy soup that’s both satisfying and simple to prepare.

The flavors are everything you love about lasagna—savory chicken, tangy tomatoes, creamy cheeses, and those unmistakable Italian herbs—woven into a velvety broth with tender pasta. Instead of baking and layering, all the magic happens in one pot, making it a practical option for weeknight dinners or lazy weekend meals.

Think of it as a cross between your favorite chicken soup and a hearty lasagna casserole, only creamier, quicker, and easier to clean up. From the first spoonful, it’s comforting, flavorful, and irresistibly creamy.

Let’s take a closer look at how this cozy favorite comes together with simple steps and everyday ingredients.

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Ingredient Breakdown

Each component in this soup contributes to its layered flavor and creamy texture. Here’s what brings it all together:

Chicken: Use either boneless, skinless chicken thighs or breasts depending on your preference. Thighs add richer flavor and tenderness, while breasts offer a leaner choice. The meat cooks directly in the pot and is shredded just before serving for a satisfying texture.

Lasagna noodles: Broken lasagna noodles mimic the classic dish. Standard or no-boil noodles both work—just adjust cooking times accordingly. If needed, replace with bowties, penne, or any sturdy pasta shape.

Crushed tomatoes: These provide the soup’s tomato base. Fire-roasted crushed tomatoes bring subtle smokiness, while plain crushed varieties work just as well. Avoid tomato sauce, which may be too concentrated or sweet.

Chicken broth: This thins the soup and provides depth. Go for a low-sodium variety so you can better control the seasoning. It creates a savory base for the other flavors to build on.

Heavy cream: Just a splash transforms the soup into something lush and creamy. If you prefer something lighter, half-and-half is a suitable alternative, though less rich.

Onion and garlic: These aromatic staples form the backbone of flavor. Dice them finely for even cooking and a smooth texture throughout the soup.

Italian seasoning: A blend of dried herbs like basil, oregano, and thyme infuses the soup with that unmistakable Italian lasagna essence. Add red pepper flakes if you like a little kick.

Cheese trio: Shredded mozzarella melts into the soup, parmesan offers salty depth, and creamy ricotta adds a rich, velvety topping. The combination adds serious lasagna character to each bite.

Butter and olive oil: These fats are used to sauté the onion and garlic and lightly brown the chicken, bringing both flavor and richness.

Salt and pepper: Essential for balancing all the other flavors. Be sure to season in stages for the best result.

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Step-by-Step Cooking Instructions

1. Start with aromatics: In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and sauté until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.

2. Brown the chicken: Place the chicken pieces in the pot, seasoning with salt, pepper, and Italian seasoning. Let them sear lightly on both sides—just a few minutes each—for added flavor.

3. Simmer the base: Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to a low simmer. Cover and cook for 20–25 minutes until the chicken is fully cooked and tender.

4. Shred the chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded meat to the simmering broth.

5. Add pasta: Break up the lasagna noodles into large pieces and stir them into the soup. Let them cook uncovered for about 10–12 minutes, stirring occasionally to prevent sticking.

6. Finish with cream and cheese: Once the noodles are tender, lower the heat and stir in the heavy cream, mozzarella, and parmesan. Let everything melt together into a thick, creamy broth.

7. Serve with ricotta: Ladle the soup into bowls and top with a generous spoonful of ricotta cheese. Garnish with chopped parsley or fresh basil if desired.

Be careful not to boil after adding the dairy—this helps maintain a smooth, creamy consistency.

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Helpful Tips, Creative Variations & Ingredient Swaps

Tips for best results:

• Cook noodles in the soup rather than separately—they soak up the flavor and make cleanup easier.

• Stir the pot regularly after adding pasta to prevent clumping.

• Let the cheese melt slowly on low heat to avoid curdling.

Creative variations:

• Add heat: A dash of crushed red pepper or a spoonful of spicy sausage can bring a bold twist.

• Add vegetables: Stir in chopped spinach, diced bell peppers, or mushrooms for added nutrition and texture.

• Try different meats: Swap chicken for cooked ground turkey or Italian sausage for a meaty variation.

Substitutions:

• Gluten-free noodles work just as well for those avoiding gluten.

• Use coconut cream or unsweetened oat cream for a dairy-free version—just be sure to skip or substitute the cheese with dairy-free options.

• Cottage cheese can be used instead of ricotta for a slightly lighter topping.

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Serving Suggestions & Ideal Occasions

This soup is hearty enough to stand on its own, but pairing it with a few extras makes for a satisfying meal:

What to serve with it:

• Crusty sourdough bread or homemade garlic knots

• A crisp green salad with vinaigrette to balance the richness

• Roasted veggies like Brussels sprouts or zucchini

When to serve it:

• It’s ideal for cold weather evenings or relaxed weekend dinners.

• Works well for casual dinner parties—just keep it warm on the stove.

• It’s a family-friendly option that even picky eaters tend to love.

Drink pairings:

• Try a medium-bodied red wine like Zinfandel or Sangiovese.

• A lemon-infused sparkling water adds a bright contrast.

• Hot tea or cider makes a comforting non-alcoholic pairing.

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Nutrition and Balance

While this soup leans on the indulgent side with cream and cheese, it can easily be adjusted for a more balanced approach.

The chicken provides a steady source of lean protein, while the pasta gives you complex carbohydrates for energy. The tomatoes offer antioxidants, and the dairy contributes richness and calcium.

To lighten things up:

• Use less cream or opt for a lighter dairy alternative.

• Add extra vegetables for fiber and nutrients.

• Choose part-skim cheeses to reduce saturated fat.

It’s also a smart option for meal prep. The flavors deepen as it sits, and it reheats well. Just be sure not to overcook the pasta if you’re planning to store it for later.

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FAQs

Can I make this soup in a crockpot?
Yes, you can. Start by sautéing the onion and garlic, then transfer them to a slow cooker with the chicken, tomatoes, broth, and seasoning. Cook on low for 6–7 hours or high for 3–4. Shred the chicken, add pasta, and cook another 20–30 minutes. Stir in cream and cheeses just before serving.

How should I store leftovers?
Let the soup cool completely and store it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth or cream to loosen the texture.

Can this soup be frozen?
Yes—just avoid freezing it with the pasta or cheese already added, as those don’t freeze well. Freeze the base, then add fresh noodles and dairy when reheating.

What can I use instead of ricotta cheese?
Cottage cheese is a good swap, offering a similar texture with slightly less creaminess. Cream cheese blended with sour cream also works well. For dairy-free versions, use a vegan ricotta substitute.

Is this soup spicy?
Not at all unless you add spice yourself. The base is mild and flavorful. You can always add a dash of hot sauce or red pepper flakes to customize the heat level.

Can I use pre-cooked chicken?
Definitely. Shred a store-bought rotisserie chicken and stir it in after the noodles have softened. Heat through before adding the cream and cheese.

Why did my noodles turn mushy?
Overcooking or letting the soup sit too long on the heat can make pasta too soft. Cook until just al dente, and store noodles separately if making in advance.

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