Can I use regular lasagna sheets?

Absolutely! Just break them into smaller pieces before tossing them into the pot.

How do I thicken or thin the soup?

Want it thicker? Let it simmer uncovered a little longer. Too thick? Add a splash of broth or cream.

Sure! Swap the chicken for cannellini beans and use veggie broth instead. Still cozy, still delicious.

All the comfort of chicken lasagna in one dreamy pot — cheesy, garlicky, and perfectly cozy for any night of the week.

Scale

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

6 cups chicken broth

1 cup heavy cream

10 lasagna noodles, broken into small pieces

2 cups cooked shredded chicken

8 oz cream cheese, softened

1 cup freshly grated parmesan cheese

2 cups fresh baby spinach

Salt and pepper to taste

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1. Microwave cream cheese until soft and set aside.

2. Heat oil and butter in a soup pot over medium-high heat. Sauté onion until softened.

3. Add garlic and cook for 30 seconds until fragrant.

4. Add mushrooms and Italian seasoning. Sauté until moisture is cooked off.

5. Sprinkle in flour and stir constantly for 1 minute.

6. Pour in 2 cups of broth and stir until flour is dissolved. Add remaining broth and cream.

7. Stir in broken lasagna noodles. Bring to a boil, then reduce to a gentle simmer for 15–20 minutes.

8. Add chicken and softened cream cheese. Stir until cheese is fully melted.

9. Add parmesan and spinach. Stir until spinach is wilted. Season to taste.

10. Let rest 5 minutes to thicken before serving.

If cream cheese doesn’t melt easily, whisk it with a bit of hot broth before adding to the pot.

Soup thickens as it sits. Thin with more broth or cream when reheating.

Not freezer-friendly due to the creamy base. Store in fridge for up to 3 days.