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Creamy white chicken lasagna soup in a white bowl showcases a delicious and comforting meal perfect for a cozy dinner.

Creamy Chicken Lasagna Soup

This Creamy Chicken Lasagna Soup delivers all the comforting flavors of lasagna in a hearty, easy-to-make soup. It features a rich and creamy broth, tender chicken, lasagna noodles, and a blend of Italian herbs for a truly satisfying meal. The secret lies in layering flavors and using starch from pasta to thicken the soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 8 cups chicken broth
  • 1 pound cooked chicken, shredded
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Vegetable peeler
  • Mixing bowl
  • Ladle

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  2. Add the garlic, oregano, basil, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  3. Pour in the chicken broth and crushed tomatoes. Bring to a simmer.
  4. Add the shredded chicken and lasagna noodles. Cook until the noodles are tender, about 8-10 minutes, stirring occasionally to prevent sticking.
  5. Reduce the heat to low. Stir in the cream cheese until melted and smooth.
  6. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

For a richer flavor, roast the onion, carrots, and celery at 400°F (200°C) for 20-25 minutes before adding them to the soup. Use smaller pasta shapes like mafalda or rotini if you prefer. To prevent curdling, take the soup off the heat before adding the cream cheese and heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute the heavy cream with half-and-half for a lighter version. For extra flavor, add a bay leaf to the soup while simmering and remove it before serving.