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!
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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.
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.
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.
How to Make Lasagna Soup
- Add olive oil, sliced chicken, 1 teaspoon of Italian Seasoning, salt, and pepper to taste to a pot.
- 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 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, along with the cooked chicken. Top with the broken lasagna noodles.
- Pressure cook or cook on stove top.
- Add in milk, heavy cream, shredded cheese, cream cheese, dry white wine, and spinach. Stir until the cheese has melted.
- Combine flour and water in a separate bowl. Stir and add it to the pot. Stir the soup to thicken.
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.
How to Serve and What to Serve With the Soup
Air Fryer Garlic Bread
Homemade Classic Southern Cornbread
Zucchini Noodle Pasta Salad
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.
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
Creamy Pumpkin Soup with Canned Pumpkin
Ham Potato and Vegetable Soup
Homestyle Chicken Noodle Soup
Creamy Chicken Lasagna Soup
Ingredients
Soup
- 2 teaspoons olive oil Divided into 1 teaspoon servings.
- 1 pound skinless chicken breasts Cut into 1 inch cubes.
- 1 1/2 teaspoons Italian Seasoning Divided into 1 teaspoon and 1/2 teaspoon servings.
- salt and pepper to taste
- 1/2 cup chopped white onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 garlic cloves Minced
- 5 cups chicken broth
- 10 lasagna noodle strips Broken in half.
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 and Italian Seasoning 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, Italian Seasoning, 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.
Cassie A
Thursday 7th of December 2023
This is a crowd pleaser! One of my favorite stay snatched recipes. Creamy delicious and one pot recipe! What more could you ask for?
staysnatched
Friday 8th of December 2023
I’m so glad you enjoyed it!
Robert R
Sunday 19th of February 2023
Beautiful and great flavors with this soup recipe. The soup never thickened up for us. Followed the flower and water directions. We always follow a recipes direction the first time through. Will make again, but will try corn starch or xanthan gum instead of flour. We have had better luck with those as thickeners vs flour.
staysnatched
Sunday 19th of February 2023
Thanks for sharing.
Sarah
Thursday 13th of January 2022
We really liked this. The noodles didn't seem to break up too much so we'll likely try with a different style noodle next time (I'm thinking farfalle) since the noodles were a bit too large to easily manage in a soup. Taste-wise, it was delicious!
staysnatched
Thursday 13th of January 2022
You can also break them up on your own prior to adding them if that's what you like. I'm glad you enjoyed it.
Cassie
Wednesday 1st of December 2021
One of my all time favorites! so easy so delicious. once you make it will leave you wondering where it has been your whole life!
staysnatched
Tuesday 7th of December 2021
haha! I love to hear that.
K. Sam
Wednesday 17th of November 2021
Love this recipe. Although my fam maybe tired of me making 🙃 Super yummy & easy.
staysnatched
Saturday 20th of November 2021
haha! So glad to hear it.