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Creamy Chicken Lasagna Soup

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This creamy chicken lasagna soup transforms the comforting flavors of classic lasagna into a rich, cozy bowl of goodness. Tender chicken, broken lasagna noodles, aromatic vegetables, and fresh spinach simmer in a creamy, cheesy broth finished with Parmesan and mozzarella for a satisfying one-pot meal.

Ingredients

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1 onion, finely chopped
1 leek (white and light green part only), sliced
1 large carrot, diced
4 garlic cloves, minced
1 tablespoon Italian seasoning
Salt and black pepper, to taste
A few sprigs fresh thyme (or 1/2 teaspoon dried thyme)
2 tablespoons all-purpose flour
1 cup dry white apple vinegar
4 cups chicken stock
2 cups water
Parmesan cheese, grated (plus rind if available)
79 lasagna noodles, broken into pieces
1 cup cooked chicken, chopped (such as rotisserie)
1 cup heavy cream
3/4 cup shredded mozzarella cheese
1–2 cups chopped fresh spinach

Instructions

  • Heat a large pot over medium heat. Add a drizzle of oil if needed, then sauté the chopped onion, sliced leek, and diced carrot for 5–7 minutes until softened.
  • Stir in the minced garlic, Italian seasoning, fresh thyme, salt, and pepper. Cook for 1 minute until fragrant.
  • Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
  • Slowly pour in the white apple vinegar, stirring constantly to deglaze the pot. Let it simmer for 2–3 minutes.
  • Add the chicken stock, water, and Parmesan rind (if using). Bring to a gentle boil.
  • Stir in the broken lasagna noodles. Reduce heat and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender.
  • Add the chopped cooked chicken and simmer for 2–3 minutes to heat through.
  • Lower the heat and stir in the heavy cream, shredded mozzarella, and grated Parmesan to taste. Stir until melted and creamy.
  • Add the chopped spinach and cook for 1–2 minutes until wilted.
  • Taste and adjust seasoning as needed. Remove the Parmesan rind before serving. Serve hot with extra cheese on top if desired.

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