Description

This creamy chicken lasagna soup is the ultimate cozy, one-pot comfort food. Loaded with tender chicken, rich cream, broken lasagna noodles, and melty mozzarella, it’s a heartwarming twist on a classic favorite. Ideal for weeknight dinners or make-ahead meals.

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 medium onion, diced

1 leek (white and light green parts only), sliced

1 large carrot, diced

4 garlic cloves, minced

1 tablespoon Italian seasoning

Salt and black pepper, to taste

2 tablespoons all-purpose flour

4 cups chicken stock

2 cups water

1 small Parmesan rind (optional but recommended)

2–3 sprigs fresh thyme

7–9 lasagna noodles, broken into pieces

1 cup cooked chicken, chopped

1 cup heavy cream

¾ cup shredded mozzarella cheese

1–2 cups chopped spinach

Grated Parmesan cheese, for serving

Chopped fresh basil, for serving (optional)

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Instructions

1. Heat the olive oil and butter in a large pot over medium heat. Add the onion, leek, carrot, and garlic. Cook for 5–7 minutes, stirring often, until the vegetables are soft and fragrant. Season with Italian seasoning, salt, and pepper.

2. Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.

3. Slowly pour in the chicken stock and water, stirring constantly to keep the soup smooth.

4. Add the Parmesan rind and fresh thyme. Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for about 20 minutes.

5. Remove and discard the Parmesan rind and thyme stems. Stir in the broken lasagna noodles and cook until the pasta is tender, following the timing on the package.

6. Lower the heat and stir in the heavy cream, mozzarella cheese, cooked chicken, and spinach. Cook for a few more minutes until the cheese is melted and the spinach is wilted.

7. Taste and adjust seasoning if needed. Serve hot, finished with grated Parmesan and fresh basil if desired.

Notes

For best results, add the lasagna noodles only when you’re ready to serve to prevent them from getting mushy in leftovers. You can substitute cooked turkey or a plant-based protein if desired. To lighten the dish, use half-and-half instead of heavy cream.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: Italian-inspired