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Creamy Chicken Lasagna Soup

This Creamy Chicken Lasagna Soup is the perfect comfort food dish loaded with vegetables and a mouth-watering cream sauce. This soup is perfect for meal prep and freezer-friendly, too!

chicken lasagna soup in a blue bowl

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Soups are my THING…OK?! I love to turn all of my favorite dishes into a hearty soup. What is lasagna soup? Well, this one is also a spin on traditional lasagna. It’s made with a cream sauce, very similar to my Seafood Lasagna, instead of marinara.

chopped onions, carrots, and celery in a glass bowl along with minced garlic and Italian seasoning

What Kind of Pasta to Use

I use standard lasagna, not oven ready. Oven ready will cook too fast than needed for this recipe. You can use any type of pasta you wish. In general, you want to cook pasta in the Instant Pot for half of the time noted on the package and subtract one additional minute. Pay close attention to this, especially, if you are using whole wheat pasta.

chicken broth, raw chunks of chicken, and lasagna noodles in separate glass bowls

What Kind of Chicken to Use

I like to use chicken breasts, but you can use any type of chicken you like. You can use cut up chicken thighs or legs and the cook time will remain the same. Be sure to brown the chicken first.

You can also buy a rotisserie chicken from the store and cut it up to use in the soup to save time. You won’t need to pressure cook the ingredients. Cook the soup on medium-high until warm.

heavy cream, milk, fresh spinach, parmesan cheese, white wine, and cream cheese in separate bowls

How to Make Lasagna Soup

  1. Add olive oil, sliced chicken, 1 teaspoon of Italian Seasoning, salt, and pepper to taste to a pot.
  2. Cook for the chicken for 3-4 minutes until browned and no longer pink. Remove the chicken and set aside.
  3. Drizzle an additional teaspoon of olive oil in the pot. Add onions, carrots, and celery. Cook for 3-4 minutes until the veggies are soft and the onions are fragrant.
  4. Add in the garlic and stir.
  5. Add the chicken broth to pot, along with the cooked chicken. Top with the broken lasagna noodles.
  6. Pressure cook or cook on stove top.
  7. Add in milk, heavy cream, shredded cheese, cream cheese, dry white wine, and spinach. Stir until the cheese has melted.
  8. Combine flour and water in a separate bowl. Stir and add it to the pot. Stir the soup to thicken.
a collage photo showing how to cook chicken breasts and saute veggies
collage photo showing how to make chicken lasagna soup with soup and lasagna noodles in the pot

Can You Cook the Pasta in with the Soup?

Yes, if you use an Instant Pot.

How to Thicken the Soup

I create a slurry using all-purpose flour and water (in equal parts). Combine the two and pour the slurry into the cooked soup and stir. You can also substitute cornstarch.

If you are interested in a low carb thickener, you can use xanthan gum. Take 1/2 a teaspoon and add it to a small bowl with a few tablespoons of cooked soup. Stir until it thickens and add it back to the pot.

chicken lasagna soup in an Instant Pot

How to Serve and What to Serve With the Soup

Air Fryer Garlic Bread
Homemade Classic Southern Cornbread
Zucchini Noodle Pasta Salad

chicken lasagna soup in an Instant Pot

How Long Will it Last in the Fridge

The soup will last 3-4 days stored tightly sealed in the fridge.

Freezer Tips

You can freeze this soup. I like to use these freezer molds from Amazon. It allows you to freeze the soup in individual portions. Because this is a creamy soup with dairy, when you defrost and reheat the soup, you will notice separation.

chicken lasagna soup in a blue bowl
chicken lasagna soup in a white bowl

More Soup Recipes

Autumn Butternut Squash Soup
Keto Broccoli Cheddar Soup
Instant Pot Baked Potato Soup
Keto Zuppa Toscana Soup
Instant Pot Zuppa Toscana Soup
Buffalo Chicken Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup

chicken lasagna soup in a blue bowl
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4.92 from 12 votes

Creamy Chicken Lasagna Soup

This Creamy Chicken Lasagna Soup is the perfect comfort food dish loaded with vegetables and a mouth-watering cream sauce. This soup is perfect for meal prep and freezer-friendly, too!
Course dinner, lunch
Cuisine American
Keyword chicken lasagna soup, lasagna soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 cups
Calories 344kcal

Ingredients

Soup

Cream Sauce

  • 1/2 cup milk I used unsweetened almond milk.
  • 1/2 cup heavy whipping cream or full fat canned coconut milk
  • 4 oz cream cheese
  • 1/2 cup shredded Parmesan Reggiano cheese
  • 1/4 cup dry white wine I use pinot grigio.
  • 3 cups fresh spinach optional

Thickener

  • 2 tablespoons flour
  • 2 tablespoons water

Instructions

Instant Pot

  • Turn the Instant Pot on the saute function. Add the olive oil, chicken cubes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
  • Cook for the chicken for 3-4 minutes until browned and no longer pink. Remove the chicken and set aside.
  • Drizzle an additional teaspoon of olive oil in the pot. Add the onions, carrots, and celery. Cook for 3-4 minutes until the veggies are soft and the onions are fragrant.
  • Add in the garlic and stir.
  • Add the chicken broth to pot and deglaze the bottom of the pot by scooping up the brown bits in the bottom of the pot.
  • Add the chicken back to the pot. Top with the broken lasagna noodles. Press down to make sure the noodles are covered in liquid. Add additional broth if needed.
  • Place the lid on the pot and cook for 5 minutes on Manual > Pressure Cooking.
  • When the pot indicates it has finished cooking, quick release the steam. Turn the Instant Pot on the saute function.
  • Open the pot and add the milk, heavy cream, shredded cheese, cream cheese, dry white wine, and spinach. Stir until the cheese has melted.
  • Combine the flour and water in a separate bowl. Stir and add it to the pot. Stir the soup to thicken.
  • Cool before serving.

Stove Top

  • Follow the instructions on the package for how to cook the lasagna noodles. When cooked, set aside.
  • Add the olive oil, chicken cubes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste to a large pot or Dutch oven on medium-high heat.
  • Cook for the chicken for 5-6 minutes until browned and no longer pink. Remove the chicken and set aside.
  • Drizzle an additional teaspoon of olive oil in the pot. Add the onions, carrots, and celery. Cook for 3-4 minutes until the veggies are soft and the onions are fragrant. Add in the garlic and stir.
  • Add the chicken back to the pot, along with the broth, milk, heavy cream, shredded cheese, cream cheese, dry white wine, and spinach. Stir and allow to cook for 10-12 minutes until the cheese has melted.
  • Combine the flour and water in a separate bowl. Stir and add it to the pot. Stir the soup to thicken. Add in the cooked lasagna noodles and stir.
  • Cool before serving.

Video

Notes

  • I use standard lasagna, not oven ready. Oven ready will cook too fast than needed for this recipe.
  • You can use any type of pasta you wish. In general, you want to cook pasta in the Instant Pot for half of the time noted on the package and subtract one additional minute. Pay close attention to this, especially, if you are using whole wheat pasta.
  • The soup is meant to be thick and creamy. You can add more or use less broth to adjust the soup to meet your desired consistency.
  • I like to use chicken breasts, but you can use any type of chicken you like. You can use cut up chicken thighs or legs and the cook time will remain the same. Be sure to brown the chicken first.
  • You can also buy a rotisserie chicken from the store and cut it up to use in the soup to save time. You won’t need to pressure cook the ingredients. Cook the soup on medium-high until warm.
  • You can lower the fat in the recipe by using fat free cream cheese if you wish, along with coconut milk to substitute for the whipping cream.
  • You can substitute cornstarch for all-purpose flour.
  • If you are interested in a low carb thickener, you can use xanthan gum. Take 1/2 a teaspoon and add it to a small bowl with a few tablespoons of cooked soup. Stir until it thickens and add it back to the pot.
Recipe Tools Used in this RecipeAs an Amazon Associate I earn from qualifying purchases.

Nutrition (displayed with net carbs)

Serving: 1cup | Calories: 344kcal | Carbohydrates: 30g | Protein: 22g | Fat: 15g
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Recipe Rating




Jackie

Monday 23rd of November 2020

This is my new FAVORITE soup!!!! It was creamy and thick and flavorful! I was excited to have the left overs the next day but our nanny ate the rest and she absolutely loved it too! Definitely plan to make a few batches of this again soon!

staysnatched

Friday 27th of November 2020

haha! It's best to make in batches.

Cassandra H

Wednesday 18th of November 2020

I made this for myself and it was by far some of the best soup I have EVER made. It's so flavorful, I could easily eat it a few times a week for lunch at the office and not be bored. I took some over to my parents who weren't feeling well and they ate all of it. They requested that I remake it or share the recipe and my Dad said it was the best chicken soup he has ever had.

staysnatched

Wednesday 18th of November 2020

Wow! I'm so happy to hear this. I"m glad you enjoyed the recipe.

Keri

Sunday 8th of November 2020

Made my second soup of the night from your site! This is AMAZING. Obsessed with the seafood lasagna, and this cream sauce is just perfect.

Freeing half for next week. Defiantly will be making this often. Thank you!

2 instant pot soups today, took me no time at all.

staysnatched

Tuesday 10th of November 2020

Yay! So glad to hear it.

Chris

Thursday 5th of November 2020

Note - on Stove Top section I didn't see where the directions had you add the chicken stock - probably just an error. Also think it would be better with twice the chicken and half the noodles. I also made the noodles in much smaller pieces.

staysnatched

Friday 6th of November 2020

It's in Step 5 of the instructions. If you pressure cook the noodles will form smaller pieces.

Michelle

Wednesday 4th of November 2020

Fantastic recipe! I just finished making the stove top version, and my family can’t say enough good things about it! It’s creamy, and flavourful, and works really well with gluten free noodles! Thank you for such a great recipe!

staysnatched

Friday 6th of November 2020

You're welcome. I'm glad you enjoyed it.