Chicken Lasagna Soup: Cozy, Creamy, and Full of Flavor

Chicken Lasagna Soup is the ultimate cozy dinner. It brings together everything you love about lasagna—cheese, pasta, and rich tomato flavor—into a creamy, one-pot soup that’s perfect for cold nights or busy weeknights.

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Chicken Lasagna Soup: Cozy, Creamy, and Full of Flavor

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• Author: Sarah
• Total Time: 35 min
• Yield: 4–6 1x

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Description

This Chicken Lasagna Soup is a creamy, one-pot version of classic lasagna made easy with shredded chicken, tender noodles, and lots of cheese. Perfect for cold nights or cozy family dinners.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon red pepper flakes (optional)

• 4 cups low-sodium chicken broth

• 1 (14 oz) can crushed tomatoes

• 2 cups cooked, shredded chicken

• 8 lasagna noodles, broken into pieces

• 1/2 cup heavy cream

• 1 cup shredded mozzarella

• 1/2 cup grated Parmesan

• Fresh basil or parsley for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and cook until soft, about 4–5 minutes.

3. Stir in garlic, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.

4. Pour in chicken broth and crushed tomatoes. Stir to combine.

5. Add shredded chicken and bring to a boil.

6. Reduce heat to a simmer, add broken lasagna noodles, and cook for 10–12 minutes, stirring often.

7. Lower the heat and stir in heavy cream, mozzarella, and Parmesan until melted and creamy.

8. Serve hot, topped with fresh basil or parsley.

Notes

• To freeze, leave out the cream and noodles until reheating.

• You can use rotisserie chicken or leftover turkey.

 

• Add spinach or mushrooms for extra veggies.

• Prep Time: 10 min
• Cook Time: 25 min
• Category: Soup
• Method: Stovetop
• Cuisine: American-Italian

Nutrition

• Calories: 420
• Sugar: 5g
• Sodium: 780mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 75mg
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 26g

Keywords: chicken lasagna soup, creamy soup, lasagna in a bowl, one-pot chicken dinners

Why This Chicken Lasagna Soup Feels Like a Hug in a Bowl

I first made Chicken Lasagna Soup on a cold Sunday afternoon when I was craving something comforting but didn’t have the time or energy to build a whole lasagna. I had cooked chicken, a few broken noodles, and a block of mozzarella staring at me from the fridge. Instead of baking, I tossed everything in a pot—and it turned out to be exactly what I needed.

Since then, this soup has become one of our go-to dinners. It’s quick, filling, and full of flavor, and the best part is you only need one pot. No layering, no oven, no waiting. Just stir, simmer, and serve.

This creamy Chicken Lasagna Soup starts with shredded chicken, broken lasagna noodles, garlic, and Italian herbs simmered in a tomato-cream broth. It finishes with melted cheese stirred right in, giving it that classic lasagna richness without all the work.

It’s a recipe that works great for leftovers, too. Whether you’ve got rotisserie chicken or random pasta bits to use up, this soup turns scraps into something special. We love serving it with hearty sides like slow cooker beef stew for a weekend spread or sheet pan meatloaves when we need more than just soup.

If you’ve never made Chicken Lasagna Soup, now’s the time. It’s simple, soul-warming, and totally family-approved.

Ingredients & How to Make Chicken Lasagna Soup

Simple Ingredients, Big Flavor

You don’t need anything fancy to make Chicken Lasagna Soup—just a handful of pantry staples, some cooked chicken, and your favorite pasta. Here’s everything you’ll need:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups low-sodium chicken broth
• 1 (14 oz) can crushed tomatoes
• 2 cups cooked, shredded chicken
• 8 lasagna noodles, broken into pieces
• 1/2 cup heavy cream
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Fresh basil or parsley for garnish

Step-by-Step Instructions

1. Sauté the aromatics – In a large soup pot, heat olive oil over medium heat. Add onion and cook for 4–5 minutes, until soft. Stir in garlic, tomato paste, and Italian seasoning. Cook another minute.
2. Add liquids and chicken – Pour in chicken broth and crushed tomatoes. Stir to combine, then add the shredded chicken.
3. Simmer and cook pasta – Bring the soup to a boil, then reduce to a simmer. Add the broken lasagna noodles. Let cook for 10–12 minutes, stirring often, until the noodles are tender.
4. Finish with cream and cheese – Lower the heat and stir in the cream, mozzarella, and Parmesan. Stir gently until the cheese is fully melted and the broth becomes creamy.
5. Garnish and serve – Ladle the hot Chicken Lasagna Soup into bowls and top with fresh basil or parsley.

We love serving this with beef and bean chimichangas or something lighter like deviled egg macaroni salad for a fun twist on soup night.

This Chicken Lasagna Soup reheats beautifully and keeps getting better as the flavors meld—perfect for leftovers or lunch the next day.

Storing, Freezing & Making Chicken Lasagna Soup Last

Can You Freeze Chicken Lasagna Soup?

Yes, Chicken Lasagna Soup can be frozen—but with one smart tweak. To avoid mushy noodles, cook and store the pasta separately if you plan to freeze it.

Here’s how I freeze it successfully every time:

• Make the soup without the noodles or dairy.
• Let it cool completely, then portion into freezer-safe containers.
• Freeze for up to 2 months.

When you’re ready to enjoy it again, thaw in the fridge overnight and reheat slowly on the stovetop. Once it’s hot, stir in the cream and cheeses. Meanwhile, boil fresh lasagna noodles and add them just before serving for that just-made taste.

How Long Does Chicken Lasagna Soup Last in the Fridge?

Once cooled and stored in an airtight container, Chicken Lasagna Soup will keep in the fridge for 3–4 days. If it has cream and cheese already mixed in, reheat slowly and stir often so it doesn’t separate.

Pro tip: If you want the texture of the noodles to hold up well for leftovers, cook them separately and only add what you need to each bowl.

We often enjoy leftovers with a slice of crusty bread or even next to dairy-free buffalo chicken dip for an unexpected but totally satisfying combo.

This soup is also perfect for sharing. I’ve packed up small containers for neighbors and even sent a few to friends recovering from illness—it’s comfort food that travels well and reheats like a dream.

Make It Your Way: Variations on Chicken Lasagna Soup

Add Your Favorite Veggies or Mix-Ins

One of the best parts of Chicken Lasagna Soup is how easy it is to customize. You can adjust the flavor, texture, and even the nutrition based on what you have on hand. It’s super flexible, and no two pots need to be exactly the same.

Want to bulk it up with vegetables? Add chopped spinach, mushrooms, or zucchini in the last 10 minutes of cooking. They soften just enough and soak up all the garlicky, cheesy flavor.

Looking for a richer base? Swap in a spoonful of cream cheese with the mozzarella and Parmesan to make it extra silky. You could even try adding a little ricotta to each bowl just before serving—like a dollop of creamy lasagna topping.

We’ve even tried it with seasoned ground chicken instead of shredded, and it gave the soup a more classic Italian meat-sauce feel. It’s perfect when you want something heartier, like garlic parmesan flank steak pinwheels paired with a lighter side like this soup.

Make It Spicy or Keep It Mild

If your crew likes a little heat, this soup takes spice well. Try extra red pepper flakes, a swirl of chili oil, or even a diced jalapeño sautéed with the onions at the start.

On the other hand, if you’re serving kids or spice-sensitive eaters, skip the heat altogether and use a milder Italian herb blend.

No matter how you serve it, Chicken Lasagna Soup is always cozy, filling, and made to please just about everyone at the table.

When to Serve Chicken Lasagna Soup (And How to Make It Special)

Perfect for Busy Weeknights or Sunday Slow Dinners

Whether you need something fast after work or a Sunday supper that makes the whole house smell amazing, Chicken Lasagna Soup fits the moment. It’s hearty enough to stand on its own, but simple enough to make in under an hour—even if you’re juggling laundry, kids, or just want to be off your feet.

During cold months, this soup makes a regular appearance in our meal plan. It’s easy to make in big batches and doesn’t require any fancy tools—just a pot, a spoon, and maybe a little Parmesan love at the end.

And when we want to stretch dinner into something special without extra stress, I serve it with something fun on the side like corn and tomato salad or deviled egg macaroni salad. These make it feel like a full meal without extra time at the stove.

Fun Dinner Bar Idea: DIY Lasagna Soup Night

If you’re feeding a crowd or just want to make dinner interactive, try a “lasagna soup bar.” Set out toppings like:

• Extra shredded cheese
• Ricotta
• Red pepper flakes
• Fresh basil or parsley
• Toasted garlic bread croutons

Let everyone ladle their own bowl of Chicken Lasagna Soup and top it just how they like. It’s fun, low-key, and perfect for family dinners or casual guests.

FAQs About Chicken Lasagna Soup

Can you freeze white chicken lasagna soup?
Yes, you can freeze it—but for best results, freeze Chicken Lasagna Soup without the noodles and dairy. Add those when reheating to keep the texture smooth and the pasta from becoming mushy.

Is week-old chicken soup OK to eat?
If your Chicken Lasagna Soup has been in the fridge for more than 4 days, it’s safest to toss it. The dairy and pasta don’t hold up well after that point. If you plan ahead, freeze it early to keep it fresh.

Do you cook noodles before adding to chicken soup?
Not for this recipe! The broken lasagna noodles cook right in the broth, soaking up all that rich tomato and chicken flavor. Just make sure to stir often while simmering.

Why do people put lemon juice in chicken noodle soup?
Lemon juice brightens the flavor and balances the richness of soups. While this Chicken Lasagna Soup is creamy and tomato-based, a small splash of lemon or a pinch of zest can bring a fresh twist if you like a tangier finish.

Is week-old chicken soup OK to eat?
If your Chicken Lasagna Soup has been in the fridge for more than 4 days, it’s best to discard it. The cream and pasta break down quickly, and food safety becomes a concern. According to the USDA’s refrigeration and food safety guide, cooked chicken dishes should be eaten within 3 to 4 days when stored properly at or below 40°F.

Wrap-Up: One Bowl, So Much Comfort

If you’re craving something hearty, creamy, and endlessly comforting, Chicken Lasagna Soup is it. It’s cozy enough for cold nights, easy enough for weeknights, and flexible enough to make your own.

We love it with simple sides, make-ahead for busy days, and often find ourselves going back for seconds. It’s the kind of dinner that warms everyone at the table—and might just become a regular in your rotation.

📌 Don’t forget to save this recipe to Pinterest so it’s always just a click away!