Creamy Chicken Lasagna Soup
This Creamy Chicken Lasagna Soup delivers all the cozy, cheesy goodness of white lasagna in a simple one-pot soup. Packed with chicken, mushrooms, spinach, and tender noodles in a luscious Parmesan-cream broth, it’s the ultimate comfort meal for a busy weeknight.
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.
Notes
For a richer flavor, use rotisserie chicken. The soup thickens as it cools—add extra broth or cream when reheating.