I’ve been seeing Lasagna Soup EVERYWHERE and knew I wanted to try a creamy, luxurious version with chicken (and some tasty veggies) for my Soups that don’t Suck series.

Perfect for chilly evenings, this soup blends the comfort of traditional lasagna with the ease and simplicity of a one-pot meal. I truly can’t get over the flavour that develops here in UNDER 45 MINUTES. It’s pretty wild.

Also wanted to note that it’s creamy, but without feeling heavy if that makes sense. It has such a perfect consistency, and I really think you’re gonna like it.

Feel free to check out my other soup recipes that I’ve created for my series “Soups that don’t suck” – I’ll list them all below!

Italian Broccoli Parmesan Soup

Creamy Tuscan Tortellini Soup

French Onion Soup 

Garlic Soup

Butternut Ravioli Soup

Hidden Vegetable Alphabet Soup

How to make Creamy Chicken Lasagna Soup:

Let’s go step-by-step and dig into how to make this cozy bowl of soup:

Step One:

Chop up the white/light green part of 1 leek, 1 large carrot, an onion, and 4 garlic cloves. Sautée in a large pot with some olive oil and butter until softened. Add Italian seasoning, salt and pepper.

Step Two:

Once slightly softened, add in the flour and stir for a minute or two. Deglaze with white wine, stir for 2 minutes, and then add the chicken stock and water.

Step Three:

Bring this up to a bubble and then simmer on low, partially covered, for 20 minutes, adding in a parmesan rind and some fresh thyme as well.

Step Four:

Remove the parmesan rind and thyme, then break in pieces of lasagna directly into the soup. 

Step Five:

 Cook pasta according to package instructions and then add in heavy cream, shredded mozzarella, chopped rotisserie chicken, and chopped spinach.

Step Six:

Finish with parmesan, basil and enjoy!

Substitutions:

• If you’re looking to lighten up the dish, use half-and-half instead of heavy cream.
• For those who prefer a vegetarian option, skip the chicken and add more vegetables like zucchini or bell peppers.
• Vegan cheese can replace mozzarella for a dairy-free version.

How to store the Creamy Chicken Lasagna Soup:

To store the leftover soup, let it cool completely and then refrigerate in an airtight container for up to 3 days. Reheat on the stove over medium heat, adding a little broth or water if the soup has thickened too much.

Want to freeze it?

1. Freeze Before Adding Dairy and Pasta: It’s best to freeze the soup before adding the heavy cream, mozzarella cheese, and lasagna noodles. Prepare the soup base with the chicken, vegetables, and broth, then cool it and freeze it in this state.
2. Add Dairy and Pasta Upon Reheating: When you’re ready to eat the soup, thaw it in the refrigerator overnight and then reheat it on the stove. Once it’s hot, you can add the heavy cream, mozzarella, and cook the lasagna directly in the soup.
3. Storage Tips: Freeze the soup in airtight, freezer-safe containers or heavy-duty freezer bags. Remember to leave some space at the top as liquids expand when frozen.
4. Thawing and Reheating: Thaw the soup in the refrigerator overnight, and reheat it slowly over low to medium heat, stirring occasionally. Once it’s hot, add the dairy and pasta as mentioned.

If you end up trying this recipe out, please tag me @britacooks on social media so I can see your lovely creations!