Creamy Chicken Lasagna Soup Recipe

If you love the creamy, comforting flavors of lasagna but crave the warmth of a cozy bowl of soup, this Creamy Chicken Lasagna Soup is just what you need! This luscious soup combines tender rotisserie chicken, fresh spinach, creamy cheeses, and broken lasagna noodles for a rich and satisfying meal. Perfect for cool nights, this one-pot recipe is easy to make and full of Italian-inspired flavors that the whole family will enjoy.

Recipe Overview

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: 580 kcal per serving

Ingredients

• 8 ounces cream cheese (softened, preferably Philadelphia)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion, chopped
• 4 cloves garlic, minced
• 8 ounces cremini or white mushrooms, sliced
• 1/4 teaspoon Italian seasoning
• 3 tablespoons flour
• 6 cups chicken broth
• 1 cup heavy cream or whipping cream
• 10 lasagna noodles, broken into small pieces
• 2 cups cooked rotisserie chicken, shredded
• 1 cup freshly grated parmesan cheese
• 2 cups (packed) fresh baby spinach
• Salt and pepper, to taste

Directions

1. Soften the Cream Cheese
   Microwave the cream cheese in 20-30 second intervals until very soft, making it easier to incorporate later.
2. Sauté the Onion and Garlic
   In a large soup pot, heat the olive oil and butter over medium-high heat. Add the chopped onion and sauté for about 5 minutes until softened.
3. Cook the Mushrooms and Seasonings
   Add the minced garlic and cook for 30 seconds until fragrant. Then add the mushrooms and Italian seasoning, cooking for 5-6 minutes until the mushrooms have released their water and are tender.
4. Add Flour and Broth
   Sprinkle the flour over the mixture, stirring continuously for about a minute to cook off the raw flour taste. Gradually stir in 2 cups of the chicken broth, ensuring all the flour dissolves, then add the remaining 4 cups of broth.
5. Add Cream and Lasagna Noodles
   Pour in the heavy cream and add the broken lasagna noodles. Increase the heat to high and bring the soup to a boil. Once boiling, reduce to a gentle simmer, stirring occasionally to prevent the noodles from sticking. Cook with the lid slightly ajar for about 20 minutes or until the noodles are tender.
6. Incorporate Chicken and Cream Cheese
   Add the shredded chicken and softened cream cheese (cut into smaller pieces) to the pot. Increase the heat slightly and stir continuously until the cream cheese melts completely, about 3-5 minutes.
7. Finish with Parmesan and Spinach
   Stir in the grated parmesan cheese and fresh spinach, allowing the cheese to melt and the spinach to wilt. Season with salt and pepper to taste.
8. Adjust Consistency if Needed
   The soup should be creamy and slightly thick. For a thicker consistency, let it simmer a bit longer; if you prefer a thinner soup, add more broth or cream as desired.
9. Serve and Enjoy
   Ladle the creamy lasagna soup into bowls and enjoy this rich, comforting dish. Pair with crusty bread or a simple side salad for a complete meal.

Tips for the Perfect Creamy Chicken Lasagna Soup

• Cream Cheese Tips
  Soften the cream cheese well to make it easier to blend into the soup, avoiding lumps. Philadelphia cream cheese works best for a smooth, creamy texture.
• Rotisserie Chicken
  Using rotisserie chicken adds flavor and saves time, but you can substitute with cooked chicken breast or thighs if preferred.
• Noodle Consistency
  Stir the soup occasionally as it simmers to prevent the noodles from sticking and ensure they cook evenly.
• Customizing Creaminess
  For a creamier soup, add a bit more heavy cream or parmesan; for a lighter version, use milk or reduce the amount of cream.

This Creamy Chicken Lasagna Soup is a fantastic, indulgent twist on traditional lasagna, providing all the comforting flavors in a single bowl. With tender noodles, creamy broth, and plenty of cheese, it’s a family-friendly recipe that’s sure to be a hit. Enjoy every cozy spoonful!

Creamy Chicken Lasagna Soup

---

• Author: Dulcia
• Total Time: 50 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy Chicken Lasagna Soup combines the comforting flavors of classic lasagna with a rich, velvety broth that’s loaded with tender chicken, fresh spinach, and savory mushrooms. Each bowl is a blend of melted cream cheese, grated parmesan, and Italian herbs, delivering a cozy, indulgent flavor profile that’s perfect for chilly evenings. The lasagna noodles give this soup a hearty feel, while the shredded chicken adds a satisfying texture.

---

Ingredients

Scale 1x2x3x

8 ounces cream cheese (softened, preferably Philadelphia)
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, chopped
4 cloves garlic, minced
8 ounces cremini or white mushrooms, sliced
1/4 teaspoon Italian seasoning
3 tablespoons flour
6 cups chicken broth
1 cup heavy cream or whipping cream
10 lasagna noodles, broken into small pieces
2 cups cooked rotisserie chicken, shredded
1 cup freshly grated parmesan cheese
2 cups (packed) fresh baby spinach
Salt and pepper, to taste

---

Instructions

Microwave the cream cheese in 20-30 second intervals until very soft, making it easier to incorporate.
In a large soup pot, heat the olive oil and butter over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic and cook for 30 seconds, then add the mushrooms and Italian seasoning. Cook for 5-6 minutes until the mushrooms have released their water and are tender.
Sprinkle the flour over the mixture and stir continuously for about a minute to cook off the raw flour taste.
Stir in 2 cups of the chicken broth, ensuring all the flour dissolves, then add the remaining 4 cups of broth.
Pour in the heavy cream and add the broken lasagna noodles. Increase the heat to high, bringing the soup to a boil. Once boiling, reduce to a gentle simmer. Stir occasionally to prevent the noodles from sticking, and cook with the lid slightly ajar for 20 minutes.
Add the shredded chicken and softened cream cheese (cut into smaller pieces). Increase the heat slightly to help the cream cheese melt, stirring continuously until fully incorporated, about 3-5 minutes.
Stir in the parmesan and fresh spinach, allowing the cheese to melt and the spinach to wilt. Season with salt and pepper to taste.
The soup should be creamy and slightly thick. If a thicker consistency is desired, let it simmer a bit longer; for a thinner soup, add more broth or cream as needed.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 580