Chicken Lasagna Soup Recipe

If you’ve ever had the pleasure of tasting the comforting goodness of chicken lasagna, you know it’s one of those dishes that wraps you up in a warm, cheesy hug. But what if we told you that you could get all that creamy, savory flavor in a soup form? Enter the Chicken Lasagna Soup, a modern twist on the classic. This dish is hearty, filling, and everything you want in a comforting meal, all packed into one bowl. Perfect for a cozy evening or feeding a crowd, it’s sure to become a new favorite!

But this isn’t just your average soup; it’s layered with the rich flavors of lasagna, complete with tender chicken, savory broth, and gooey cheese. And the best part? It’s easy to make and incredibly versatile. You don’t have to spend hours assembling layers of noodles and sauce-this soup version is simple, quick, and utterly satisfying. Let’s dive into the recipe and make your next meal something to look forward to!

This Chicken Lasagna Soup brings all the delicious elements of lasagna-think juicy chicken, layers of cheesy goodness, and rich tomato sauce-into a bowl of soup. Here’s how you can make it at home.

Ingredients Needed

To create this comfort food, here’s what you’ll need:

Boneless, Skinless Chicken Breasts (or thighs): About 1 lb. – These are the main protein for the soup and provide a mild flavor that complements the other ingredients perfectly.
Olive Oil: For sautéing the chicken and vegetables, adding depth to the base of the soup.
Yellow Onion: 1 medium-sized onion, finely chopped. Onion brings a mild sweetness and is the foundation of the soup’s flavor.
Garlic: 3-4 cloves, minced. Garlic is essential for that aromatic and savory undertone.
Carrots: 2 medium-sized, sliced. These add color and a bit of sweetness to balance the acidity of the tomatoes.
Celery: 2 stalks, chopped. Celery adds crunch and freshness to the soup.
Crushed Tomatoes: 1 can (28 oz). This is the base of your soup’s rich tomato flavor.
Chicken Broth: About 4 cups. You can use low-sodium broth if you’re watching your salt intake, but regular works too for more flavor.
Lasagna Noodles: 6-8 sheets, broken into smaller pieces. Traditional lasagna noodles are a key part of the recipe, offering texture and that classic lasagna feel.
Italian Seasoning: 1 tablespoon. This blend of herbs-like basil, oregano, and thyme-enhances the Italian flavor profile.
Bay Leaves: 2. Bay leaves are great for infusing the broth with subtle, earthy flavor.
Red Pepper Flakes: Optional, for a little kick if you enjoy spice.
Ricotta Cheese: 1 cup. Ricotta is the creamy, tangy cheese that adds richness to the soup.
Mozzarella Cheese: 1 ½ cups, shredded. Mozzarella is a must for that melty, gooey texture.
Parmesan Cheese: ½ cup, grated. A little Parmesan gives that salty, nutty kick we all love.

Cooking Instructions

Here’s how to pull everything together to make the perfect Chicken Lasagna Soup:

Sear The Chicken
- In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook until browned on both sides (about 4-5 minutes per side). Remove the chicken from the pot and set it aside to cool.
Sauté Vegetables
- In the same pot, add another tablespoon of olive oil. Toss in the chopped onions, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften and the onions turn translucent.
- Add the garlic and sauté for another minute, just until fragrant.
Add Liquids And Simmer
- Pour in the crushed tomatoes, chicken broth, and a cup of water. Stir in the Italian seasoning and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes to let the flavors meld together.
Cook The Noodles
- While the soup is simmering, break the lasagna noodles into smaller pieces and add them to the pot. Let them cook for about 10 minutes or until they’re tender. You might need to add more water or broth if the soup becomes too thick.
Shred The Chicken
- While the noodles cook, shred the cooled chicken with two forks or chop it into bite-sized pieces. Add it back into the pot.
Finish The Soup
- Stir in the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Let the cheese melt and incorporate into the soup for a rich, creamy texture. Season with salt and pepper to taste.
Serve
- Ladle the soup into bowls and top with the remaining mozzarella and Parmesan cheese. Garnish with fresh basil or parsley for a pop of color and flavor.

Ingredient Insights

When it comes to making Chicken Lasagna Soup, each ingredient plays a crucial role in creating the layered, comforting flavors you crave. Let’s break it down:

Chicken: Lean protein that adds substance and flavor without overwhelming the dish. Boneless breasts are usually preferred for their mild taste, but thighs can add more richness.
Crushed Tomatoes: The base of any good lasagna is its tomato sauce. Crushed tomatoes provide a smoother texture and sweeter flavor than whole tomatoes, making them ideal for soups.
Lasagna Noodles: These thick, flat noodles soak up all the flavors and add the necessary structure to the soup. Breaking them into smaller pieces allows for more even cooking.
Cheese: Ricotta, mozzarella, and Parmesan-each cheese has its role. Ricotta adds creaminess, mozzarella brings the iconic gooey texture, and Parmesan offers a sharp, salty flavor that elevates the whole dish.

Expert Tips

Shred the Chicken Ahead: You can cook and shred the chicken earlier in the day or even use leftover rotisserie chicken to save time. Just be sure to shred it into small, bite-sized pieces for even distribution in the soup.
Don’t Overcook the Noodles: Lasagna noodles are hearty and can become mushy if overcooked in the soup. Keep an eye on them and stop cooking as soon as they’re tender.
Make it Creamy: For an extra creamy texture, you can stir in a little heavy cream or milk at the end. This will give the soup a rich, velvety consistency.
Make it Spicy: If you love spice, add a pinch of red pepper flakes to the broth for a subtle kick. You can also use spicy sausage in place of the chicken for an extra flavor boost.

Recipe Variations

Vegetarian Version: Swap out the chicken for mushrooms or tofu, and use vegetable broth instead of chicken broth. You can still achieve a rich, hearty soup without the meat.
Sausage Chicken Lasagna Soup: For more flavor, try adding Italian sausage along with the chicken. It will make the soup more robust and give it that classic sausage lasagna flavor.
Dairy-Free Option: Omit the ricotta and mozzarella, and use dairy-free cheese alternatives. Coconut milk or cashew cream can help mimic the creamy texture if you’re looking for a dairy-free version.
Gluten-Free: Use gluten-free pasta in place of the lasagna noodles to make the soup suitable for those with gluten sensitivities. There are great alternatives out there like rice or corn pasta.

Final Words

This Chicken Lasagna Soup is the perfect way to enjoy the flavors of lasagna in a more casual, easy-to-make format. Whether you’re craving a cozy meal after a long day, or looking for something filling and comforting to share with friends and family, this dish is the answer. Plus, it’s a great way to use up leftover chicken or make a big batch to last throughout the week.

Chicken Lasagna Soup Recipe