Creamy Chicken Lasagna Soup
You already know why you’re here, nobody’s layering noodles tonight. This Creamy Chicken Lasagna Soup gives you all the flavor of classic lasagna without the work. I’ve been sharing reliable, well-seasoned recipes for over a decade, the kind that actually work for busy weeknights, and I’ve been perfecting one-pot dinners long before they started trending. My Southern roots taught me that comfort food should taste like love, not stress.
Servings 8 cups
Calories 344kcal
Ingredients
Soup
- 2 teaspoons olive oil Divided into 1 teaspoon servings.
- 1 pound skinless chicken breasts Cut into 1 inch cubes.
- 1 ½ teaspoons Italian Seasoning Divided into 1 teaspoon and ½ teaspoon servings.
- salt and pepper to taste
- ½ cup chopped white onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 3 garlic cloves Minced
- 5 cups chicken broth
- 10 lasagna noodle strips Broken in half.
Cream Sauce
- ½ cup milk I used unsweetened almond milk.
- ½ cup heavy whipping cream or full fat canned coconut milk
- 4 oz cream cheese
- ½ cup shredded Parmesan Reggiano cheese
- ¼ cup dry white wine I use pinot grigio.
- 3 cups fresh spinach optional
Thickener
- 2 tablespoons flour
- 2 tablespoons water
Instructions
- 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 ½ 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.
Nutrition
Serving: 1cup | Calories: 344kcal | Carbohydrates: 30g | Protein: 22g | Fat: 15g