You ever have one of those days? The kind where you want lasagna, like, really want it, but the thought of all that layering and baking makes you want to just order a pizza instead. Yeah, I have those days a lot.
This soup is the answer to that problem. I’m going to show you how to get all that creamy, cheesy, chicken lasagna goodness in one pot, in about 30 minutes. It’s the coziest meal you’ll make all week, and it feels like a total cheat code for your dinner routine.
What You’ll Need
Getting your ingredients ready first is, like, the number one rule of not losing your mind in the kitchen. They call it “mise en place” in fancy restaurants, but I just call it “not panicking.” Here’s the list of what to grab.
For the Soup Base
| Ingredient | Amount |
|---|---|
| Unsalted Butter | ¼ cup |
| Yellow Onion | 1 medium, chopped |
| Garlic | 4 cloves, minced |
| All-Purpose Flour | ¼ cup |
| Chicken Broth | 6 cups |
| Heavy Cream | 1½ cups |
| Dried Italian Seasoning | 1 Tbsp |
| Salt | 1 tsp |
| Black Pepper | ½ tsp |
| Red Pepper Flakes | ¼ tsp (optional) |
For the Good Stuff Inside
| Ingredient | Amount |
|---|---|
| Cooked Chicken | 3 cups, shredded |
| Lasagna Noodles | 8 ounces, broken |
| Fresh Spinach | 5 ounces (a big handful) |
| Shredded Mozzarella | 1 cup |
| Grated Parmesan | ½ cup |
For the Topping (Don’t Skip This!)
| Ingredient | Amount |
|---|---|
| Whole Milk Ricotta | 1 cup |
| Fresh Parsley | 2 Tbsp, chopped |
| Lemon Zest | ½ tsp (optional) |
Tools For the Job
You don’t need a bunch of fancy gadgets for this one, which is honestly my favorite kind of recipe.
- A big pot or Dutch oven: This is where all the magic happens. Make sure it’s big enough to hold everything without boiling over.
- Wooden spoon or spatula: For stirring and scraping up the good bits from the bottom.
- Whisk: This is super important for making the creamy base smooth and not lumpy.
- Measuring cups and spoons: The usual suspects.
- Knife and cutting board: For the onion and garlic.
- Cheese grater: If you’re shredding your own cheese (which you totally should).
Step-by-Step: Making the Lasagna Soup
Alright, let’s get cooking. I’ll walk you through this one step at a time. It’s easier than it looks, I promise.
Step 1: Melt the butter in your big pot over medium heat. Once it’s foamy, toss in your chopped onion. Let it cook for about 5 minutes, just until it gets soft and kinda see-through. You’re not trying to brown it, just get it tender.
Step 2: Add the minced garlic and cook for just one more minute. You’ll know it’s ready when you can really smell it. Be careful here—burnt garlic is the worst and it can happen fast.
Step 3: Sprinkle the flour over the onions and garlic. Stir it all together constantly for about a minute. It’ll look like a thick paste. This part is important because it cooks out that raw flour taste and will make your soup thick and creamy later.
Step 4: Slowly, and I mean slowly, start pouring in the chicken broth while you whisk. Pour a little bit in, whisk until it’s smooth, then add a little more. This is the secret to a lump-free soup. Once all the broth is in, add the heavy cream, Italian seasoning, salt, pepper, and red pepper flakes if you’re using them.
Step 5: Turn the heat up and bring the soup to a gentle boil. Once it’s bubbling a little, add your broken lasagna noodles and the shredded chicken. Give it a good stir.
Step 6: Turn the heat down to a simmer and let it cook for about 10-12 minutes. You want the noodles to be soft but still have a little bite to them (that’s al dente, folks). Stir it every now and then so the noodles don’t stick to the bottom of the pot.
Step 7: Once the noodles are cooked, turn the heat off. Now for the best part. Stir in the big handful of spinach. It will look like way too much at first, but it’ll wilt down to almost nothing in a minute or two. Then, add the shredded mozzarella and grated Parmesan. Keep stirring until the cheese is completely melted and glorious.
Step 8: While the soup is finishing up, mix your ricotta, chopped parsley, and a bit of lemon zest (if you’re using it) in a small bowl. This creamy, fresh topping totally makes the dish.
Step 9: Ladle the hot soup into bowls. Put a big dollop of the ricotta mixture right on top. Garnish with a little extra parsley and Parmesan if you’re feeling fancy. Now go eat it!
Pro Tips From My Kitchen
I’ve made this soup more times than I can count, and I’ve learned a few things along the way. These little tricks make a big difference.
- Shred Your Own Cheese. I know it’s tempting to buy the pre-shredded bag, but don’t do it. Those bags have stuff like potato starch added to keep the cheese from clumping, which also stops it from melting smoothly. Grating a block of mozzarella and Parmesan yourself takes two extra minutes and the result is a thousand times creamier.
- Use a Rotisserie Chicken. This is my favorite shortcut for any recipe that calls for cooked chicken. It’s flavorful, it’s juicy, and someone else did all the work of roasting it. Just pull the meat off the bones and you’re good to go. It saves a ton of time.
- Don’t Overcook the Noodles. This is a big one. The noodles will keep cooking in the hot soup even after you take it off the heat. So, you want to cook them until they are just barely tender. If you cook them until they’re super soft, they’ll turn to mush by the time you eat the leftovers.
- The Ricotta Topping is Not Optional. Seriously. The soup is great on its own, but that cool, creamy dollop of herby ricotta on top is what really screams “lasagna.” It cuts through the richness of the soup and adds a whole new layer of flavor and texture.
Swaps and Changes You Can Make
One of the best things about soup is that you can mess with it. Don’t have something? No problem. Here are some easy substitutions.
- Different Meat: Cooked and crumbled Italian sausage would be amazing in this. Ground turkey or ground chicken would also work perfectly.
- More Veggies: Want to sneak in more greens? Chopped kale or swiss chard would be great instead of spinach. You could also sauté some mushrooms with the onions for a deeper flavor.
- Different Pasta: No lasagna noodles? You can use any wide, flat pasta. Mafalda, pappardelle, or even broken fettuccine would work just fine. Just adjust the cooking time based on the package directions.
- Make it Lighter: If heavy cream is too much for you, you can use half-and-half. The soup won’t be quite as rich and creamy, but it will still be delicious.
Making It Ahead of Time
You can definitely get a head start on this recipe. You can chop your onion and garlic and shred your chicken a day or two in advance and keep them in the fridge.
If you want to make the whole soup ahead, I’d recommend making it right up to the point before you add the noodles and spinach. Let the base cool and store it in the fridge. When you’re ready to eat, just bring it back to a simmer on the stove and then add the noodles, chicken, and cheeses to cook fresh. This keeps the noodles from getting soggy.
Leftovers and Storage Tips
This soup makes for fantastic leftovers. Store it in an airtight container in the refrigerator for up to 4 days.
Here’s the thing about reheating: the noodles will have soaked up a lot of the liquid overnight, so the soup will be much thicker. When you reheat it on the stove or in the microwave, just add a splash of chicken broth or water to thin it back out to the consistency you like.
What to Serve With Your Soup
This soup is pretty much a full meal in a bowl, but if you want to round it out, you can’t go wrong with a few classics.
- Garlic Bread: This is basically a requirement. You need something to sop up every last drop of that creamy broth.
- Simple Green Salad: A simple salad with a zippy lemon vinaigrette is a perfect fresh side. It cuts through the richness of the soup and makes you feel a little bit healthy.
Frequently Asked Questions
Q1. My soup seems too thin. How can I fix it?
Ans: No worries. Just let it simmer for a few more minutes with the lid off to let some of the liquid evaporate. If that doesn’t work, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir that slurry into the simmering soup to thicken it up.
Q2. Can I make this soup gluten-free?
Ans: Absolutely. Just use your favorite gluten-free lasagna noodles and swap the all-purpose flour for a cup-for-cup gluten-free flour blend when you make the roux.
Q3. Can I freeze this soup?
Ans: You can, but with a warning. Cream-based soups and pasta can sometimes get a weird texture after being frozen and thawed. If you do freeze it, it might not be as silky smooth when you reheat it, but it will still taste good.
Q4. I don’t have heavy cream. What can I use instead?
Ans: Half-and-half is the best substitute. You could also use whole milk, but you’d want to add an extra tablespoon of butter to the roux to make up for the lower fat content.
Wrapping Up
See? That wasn’t so hard. You just made a whole pot of cozy, comforting lasagna soup that tastes like it took hours to make, but it was really just a few simple steps. It’s the perfect meal for a chilly night, a busy weeknight, or anytime you just need a hug in a bowl.
Now it’s your turn. Go give this recipe a try! And when you do, come back and leave a comment below. I’d love to hear how it turned out, or if you made any fun changes of your own. Happy cooking
