Get ready to fall in love with a creative and incredibly delicious twist on a classic comfort food. This Creamy Chicken Lasagna Soup is the ultimate cozy meal, combining all the hearty and cheesy elements of a white lasagna in a simple, one-pot soup. This recipe is packed with tender shredded chicken, fresh spinach, mushrooms, and broken lasagna noodles, all swimming in a luscious and cheesy garlic parmesan cream broth. It’s a quick, easy, and satisfying dinner that the whole family will adore.
Why This is the Ultimate Creamy Lasagna Soup
This recipe is a game-changer for anyone who loves creamy, cheesy pasta dishes.
- Incredibly Rich and Cheesy: This is a true White Lasagna Soup, featuring a decadent combination of cream cheese and Parmesan that creates a luxuriously creamy and flavorful broth.
- A Quick One-Pot Meal: Everything comes together in a single pot, which means deep flavor development and incredibly easy cleanup. It’s perfect for a busy weeknight.
- Hearty and Satisfying: Loaded with chicken, noodles, and vegetables, this is a substantial soup that eats like a full, satisfying meal.
- A Fun Twist on a Classic: It delivers all the comforting satisfaction of lasagna without any of the complicated layering or long baking times.
Your Simple Ingredient Checklist
This recipe uses a handful of high-impact ingredients for its signature creamy and savory flavor.
The Ingredient Lineup:
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1/4 tsp Italian seasoning
- 3 tbsp all-purpose flour
- 6 cups of chicken broth
- 1 cup of heavy cream
- 10 lasagna noodles, broken into small pieces
- 2 cups of cooked/rotisserie chicken, shredded
- 1 cup of freshly grated Parmesan cheese
- 8 ounces of cream cheese, softened
- 2 cups of packed fresh baby spinach
- Salt & pepper to taste
Step-by-Step Instructions
This impressive, restaurant-quality soup comes together easily right on your stovetop.
Part 1: Build the Flavor Base
- Sauté Aromatics: In a large Dutch oven or soup pot over medium-high heat, heat the olive oil and butter. Add the chopped onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Cook Mushrooms: Add the sliced mushrooms and the Italian seasoning to the pot. Cook for 5-6 minutes, until the mushrooms have released their water and started to brown.
- Make the Roux: Sprinkle in the flour and stir constantly for about one minute to cook out the raw flour taste.
Part 2: Simmer the Soup
- Create the Broth: Gradually whisk in the chicken broth, making sure to dissolve the flour completely. Stir in the heavy cream.
- Cook the Noodles: Bring the soup to a boil, then add the broken lasagna noodle pieces. Reduce the heat to a gentle simmer. Cover the pot with the lid slightly ajar and let it cook for about 20 minutes, stirring occasionally, until the noodles are tender.
Part 3: Make it Creamy and Serve
- Add Chicken and Cheeses: Add the shredded chicken and the softened cream cheese to the pot. Increase the heat slightly and stir until the cream cheese has completely melted into the broth.
- Wilt Spinach: Stir in the grated Parmesan cheese and the fresh spinach. Continue to stir until the cheese is melted and the spinach has wilted.
- Season and Serve: Season the soup with salt and pepper to your taste. The soup will continue to thicken as it sits. Ladle into bowls and serve hot.
Frequently Asked Questions (FAQ)
1. What is the easiest way to get cooked, shredded chicken for this recipe? The absolute easiest shortcut is to use a store-bought rotisserie chicken! Simply remove the skin and bones and shred the meat. It’s a huge time-saver and the chicken is already seasoned and moist.
2. How do I soften cream cheese quickly? If you forget to take your cream cheese out of the fridge ahead of time, you can soften it quickly in the microwave. Remove it from the foil wrapper, place it in a microwave-safe bowl, and heat it in 20-30 second intervals at 50% power until it is soft enough to stir easily.
3. What’s the best way to break the lasagna noodles? The easiest and cleanest way to break the noodles is to do it right in the box! Before you open the inner wax paper bag, just hold the box closed and carefully snap the noodles into smaller, bite-sized pieces by hand from the outside of the box.
4. How do I store and reheat leftovers? Store leftover soup in an airtight container in the refrigerator for up to 4 days. The noodles will continue to absorb liquid, so the soup will be much thicker the next day. Reheat it gently in a saucepan on the stovetop over low heat, stirring occasionally. You may need to add a splash of chicken broth or cream to thin it back down to your desired consistency.
Creamy Chicken Lasagna Soup
Equipment
- Dutch Oven or Soup Pot for one-pot cooking
- Whisk to blend broth and flour
- Wooden spoon for stirring soup
- Ladle for serving
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1/4 tsp Italian seasoning
- 3 tbsp all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 10 lasagna noodles, broken into pieces
- 2 cups cooked or rotisserie chicken, shredded
- 1 cup freshly grated Parmesan cheese
- 8 oz cream cheese, softened
- 2 cups fresh baby spinach, packed
- Salt and black pepper, to taste
Instructions
- In a large Dutch oven, heat olive oil and butter over medium-high heat. Add onion and cook 5 minutes until softened. Stir in garlic and cook 30 seconds.
- Add mushrooms and Italian seasoning. Cook 5–6 minutes until mushrooms release water and begin to brown.
- Sprinkle in flour and stir constantly for 1 minute to form a roux.
- Gradually whisk in chicken broth, dissolving flour completely. Stir in heavy cream.
- Bring to boil. Add broken lasagna noodles, reduce to gentle simmer, and cook uncovered 20 minutes until noodles are tender, stirring occasionally.
- Stir in shredded chicken and softened cream cheese. Stir until cream cheese is melted into the broth.
- Stir in Parmesan cheese and fresh spinach. Cook until spinach is wilted and cheese is melted.
- Season with salt and pepper. Serve hot in bowls.