One-Pot Creamy Chicken Lasagna Soup Recipe

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When you crave the flavors of classic lasagna but want the convenience of a soup, creamy chicken lasagna soup recipe is your answer! Packed with tender chicken, broken lasagna noodles, a creamy broth, and the perfect blend of Italian flavors, this recipe is the ultimate comfort food. It’s ideal for soup season or any cold day when a cozy bowl of soup is just what you need.

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Why You’ll Love This Recipe

• Combines the traditional taste of lasagna with the ease of a one-pot meal.
• Features tender noodles, creamy broth, and a delicious mix of vegetables like fresh spinach.
• Ready in under an hour and can be made with ingredients you likely have in your pantry.

Ingredients for Creamy Chicken Lasagna Soup

Here’s the complete list of ingredients for this creamy lasagna soup:

• 2–3 tbsp butter
• 1 medium onion, diced
• 3–4 cloves garlic, minced
• 6 cups chicken broth or chicken stock
• 1.5–2 lbs cooked chicken (rotisserie, shredded thighs, or breasts)
• 8 oz cream cheese
• 8 lasagna noodles, broken into pieces (broken lasagna sheets also work)
• 1/2 cup heavy cream
• 1 cup grated parmesan cheese
• 4 cups fresh spinach
• 1 tsp each of Italian seasoning and thyme
• Salt and black pepper, to taste

Optional garnishes:

• Ricotta cheese
• Extra parmesan
• Red pepper flakes
• Fresh basil

How to Make Creamy Chicken Lasagna Soup

Prepare the Base

Begin by placing a large dutch oven or stock pot over medium heat. Add 2–3 tablespoons of butter or olive oil and let it melt completely, ensuring the bottom of the pot is evenly coated. Dice one medium onion into small pieces and add it to the melted butter. Cook the onion for about 2–3 minutes, stirring occasionally, until it becomes translucent and fragrant.

Mince 3–4 cloves of garlic and stir it into the onions. Let the garlic cook for another 1–2 minutes, allowing its aroma to infuse the butter and onions. Be cautious not to let the garlic burn, as this can create a bitter taste.

Deglaze and Build the Broth

Add a splash of chicken broth to the pot to deglaze it. Use a wooden spoon to scrape up any browned bits stuck to the bottom, as these add rich flavor to your soup base. Once the bottom of the pot is clean, pour in the remaining chicken broth, bringing the total to 6 cups. Increase the heat to medium-high and bring the broth to a gentle boil.

Cook and Shred the Chicken

Carefully place 1.5–2 pounds of raw chicken (such as boneless, skinless chicken thighs, breasts, or even shredded rotisserie chicken) into the pot. If using raw chicken, allow it to boil in the broth until fully cooked through, about 15–20 minutes, depending on the thickness of the pieces. Once cooked, remove the chicken from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Cover and set it aside while you prepare the rest of the soup.

Melt the Cream Cheese into the Broth

Reduce the heat to medium and add 8 ounces of cream cheese to the hot broth. Stir continuously to help the cream cheese melt evenly, creating a silky, creamy soup base. If necessary, use the back of a spoon to press the cream cheese against the side of the pot to break it down faster. Ensure no lumps remain before proceeding.

Cook the Lasagna Noodles

Break 8 lasagna noodles into smaller pieces, roughly 2–3 inches long. Add these broken noodles to the pot and stir well to coat them in the creamy broth. Allow the noodles to cook until they are al dente, about 10–12 minutes, stirring occasionally to prevent sticking. Keep an eye on the pot to ensure the noodles do not overcook, as they will continue to soften slightly as the soup rests.

Combine and Enhance the Soup

Once the noodles are cooked, return the shredded chicken to the pot. Pour in 1/2 cup of heavy cream and stir until the soup takes on a rich, creamy consistency. Gradually add 1 cup of grated parmesan cheese, stirring continuously to ensure it melts evenly into the broth. Finally, fold in 4 cups of fresh spinach and cook for an additional 2–3 minutes, or until the spinach has wilted. Adjust the seasoning with salt, black pepper, and a pinch of red pepper flakes, if desired.

Serve and Garnish

Ladle the hot soup into bowls, making sure to include a generous portion of noodles, chicken, and spinach in each serving. Top each bowl with a dollop of ricotta cheese, an extra sprinkle of parmesan, and a few fresh basil leaves for a pop of color and flavor. Serve immediately with garlic bread, dinner rolls, or crusty bread on the side for dipping.

Tips for the Best Creamy Chicken Lasagna Soup

• Make it heartier: Add cooked spicy Italian sausage, ground beef, or even veggie grounds for a twist.
• Store leftovers: Keep any leftover soup in an airtight container in the fridge for up to 3–4 days. Reheat gently to maintain the creamy texture.
• Customize it: Add tomato paste or marinara sauce for a more traditional lasagna taste.
• For slow cooker lovers: You can adapt this to a slow cooker or instant pot for convenience.

Why This Recipe Works

This soup captures the flavors of lasagna in a creamy, rich broth that’s easy to make in just one pot. The combination of tender chicken, melted parmesan cheese, and broken lasagna noodles creates the ultimate warm comfort food. 

Conclusion

This one-pot creamy lasagna soup is everything you love about traditional lasagna but in a warm, comforting soup form that’s perfect for any night of the week. It’s rich, hearty, and bursting with classic Italian flavors from the tender chicken, creamy broth, and broken lasagna noodles to the finishing touches of parmesan, ricotta, and fresh basil.

Whether you’re enjoying it on a cold day or as a cozy family dinner, this soup will quickly become one of your go-to recipes. Serve it with garlic bread or a simple side salad, and you have a complete meal that feels both indulgent and satisfying. Give this recipe a try the next time you’re craving something comforting and delicious—you’ll love how simple and flavorful it is!

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