Creamy Chicken Lasagna Soup (One-Pot Cozy Dinner!)

There’s something wildly comforting about a bowl of creamy chicken lasagna soup it’s like all your favorite flavors from lasagna snuggled up in a cozy pot. Rich, cheesy, and brimming with tender chicken and pasta, this one-pot wonder makes weeknights taste like a warm hug.

A Hug in a Bowl: Creamy Chicken Lasagna Soup

Let’s be real some nights just need soup. But not just any soup… I’m talking about a creamy, cheesy, loaded-with-love kind that simmers gently while your house starts to smell like comfort. This creamy chicken lasagna soup has everything going for it: melty parmesan, soft noodles, shredded chicken, and a touch of garlic that wraps around you like your favorite blanket.

The best part? You don’t even need to layer anything. It all bubbles together in one pot, making cleanup just as satisfying as that first spoonful. (And if you love this kind of creamy, cozy magic, you’ve gotta try our Creamy Alfredo Lasagna Soup next it’s just as dreamy.)

Ingredients You’ll Need

Here’s what makes this pot of love come together:

• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ medium onion, chopped
• 4 garlic cloves, minced
• 8 oz mushrooms, sliced
• ¼ teaspoon Italian seasoning
• 3 tablespoons flour (to thicken!)
• 6 cups chicken broth
• 1 cup heavy cream
• 10 lasagna noodles, broken into rough pieces
• 2 cups cooked shredded chicken (rotisserie works like magic)
• 8 oz cream cheese, softened
• 1 cup grated parmesan cheese
• 2 cups fresh baby spinach
• Salt and pepper, to taste

Optional Add-Ins or Swaps

• Swap mushrooms for zucchini or bell peppers if you’d like
• Use turkey instead of chicken
• Switch lasagna noodles with fusilli or shells for a twist
• Want an even more indulgent twist? Try stirring in leftovers from our Crockpot Garlic Parmesan Chicken Pasta it melts right in!

Step-by-Step Instructions

1. Soften the cream cheese: Pop it in the microwave for 20 seconds and set aside.
   
2. Sauté the aromatics: In a big pot, melt the butter with olive oil. Add onion and cook for 4–5 minutes.
   
3. Garlic + mushroom time: Toss in the garlic and cook for 30 seconds. Add mushrooms and Italian seasoning. Cook until mushrooms are golden and tender.
   
4. Thicken it up: Sprinkle in the flour and stir for a minute this helps create a creamy base.
   
5. Pour in the broth: Add a few cups at a time, whisking constantly. Then stir in the remaining broth and the heavy cream.
   
6. Add the noodles: Gently break the lasagna sheets into pieces and drop them in. Bring the soup to a low boil, then simmer for 15–20 minutes.
   
7. Add the chicken + cream cheese: Stir in the shredded chicken and softened cream cheese until everything is velvety smooth.
   
8. Final touches: Stir in parmesan cheese and spinach. Season with salt and pepper to taste.
   
9. Let it rest: Give it 5 minutes off the heat it thickens beautifully as it sits.

Make It Creamy Without Fuss

If your cream cheese isn’t melting smoothly, don’t panic whisk it into a small bowl of hot broth first, then stir it into the soup. Works like a charm!

Helpful Tips & Tricks

• If using rotisserie chicken, shred it beforehand and toss it in near the end
• Cream cheese melts best when soft don’t skip that microwave step
• Don’t overcook the noodles or they’ll soak up too much broth
• Want a side that holds its own? Try Garlic Herb Roasted Potatoes and Carrots they’re the crispy, cozy sidekick this soup deserves
  

FAQ

Try this cozy lasagna soup tonight and don’t forget to leave a comment or pin it for later!

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