Creamy Chicken Lasagna Soup

Ely

This creamy chicken lasagna soup is a cozy bowl of comfort that wraps you up like your favorite fuzzy blanket. Creamy, cheesy, garlicky... and ready in one pot? Yes, please. It’s everything you crave from lasagna just easier and slurp-worthy.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Soup

Cuisine American

Servings 6 servings

Calories 520 kcal

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 medium onion diced
3 cloves garlic minced
8 oz cremini mushrooms sliced
1/4 cup all-purpose flour
6 cups chicken stock
1 cup heavy cream
8 lasagna noodles broken into pieces
2 cups shredded rotisserie chicken
4 oz cream cheese softened
1 cup grated parmesan cheese
2 cups fresh baby spinach
Salt and pepper to taste

Instructions

Heat olive oil and butter in a large pot over medium heat.
Sauté diced onion, garlic, and mushrooms until soft.
Stir in flour and cook for 1 minute.
Gradually whisk in chicken stock and bring to a simmer.
Add heavy cream and broken lasagna noodles.
Simmer until noodles are tender, about 10–12 minutes.
Stir in rotisserie chicken and softened cream cheese until fully melted.
Mix in parmesan and spinach, cook until spinach is wilted.
Season with salt and pepper to taste.
Serve hot with crusty garlic bread or warm biscuits.

Notes

Use full-fat cream and block cream cheese for the best texture. For a twist, swap in shredded turkey or use rotini in place of lasagna noodles. Add extra cream or broth when reheating leftovers.

Keyword chicken, comfort food, creamy, easy dinner, lasagna soup