Creamy Chicken Lasagna Soup is everything you love about lasagna—just without the layering drama. If you’ve ever found yourself torn between craving lasagna and not wanting to clean a sink full of pans, this recipe is your new best friend. It’s warm, cozy, and ridiculously creamy. We’re talking about a garlic parmesan broth so rich, you’ll want to drink it by the ladle. Throw in juicy chicken, tender mushrooms, and spinach, and you’ve got yourself a bowl of comfort that tastes like it’s been simmering all Sunday—even if it only took you 50 minutes. Midweek dinner dilemma? Solved. And yes, the creamy chicken lasagna soup is just as magical as it sounds.
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What is Creamy Chicken Lasagna Soup?
Creamy Chicken Lasagna Soup is the hearty, soul-soothing sister of traditional lasagna—minus the time commitment. Imagine slurping up all the best parts of white chicken lasagna in soup form: tender noodles, rotisserie chicken, sautéed mushrooms, garlic, and melty parmesan all swimming in a creamy broth. Think of it as a warm hug in a bowl. This version skips the oven entirely and goes straight to the stovetop for quick comfort. It’s basically lasagna’s cooler, cozier cousin who shows up to the party in sweatpants and still steals the show. Perfect for chilly evenings or anytime you need a dinner that feels like a big exhale.
Reasons to Try Creamy Chicken Lasagna Soup
Let’s be real—lasagna is amazing, but who has time for layers, baking, and a stack of dishes on a Tuesday night? Creamy Chicken Lasagna Soup gives you all that indulgent flavor without the fuss. It’s fast, filling, and family-approved—even your picky eater who “doesn’t like soup” will slurp this down. Bonus? It uses simple, pantry-friendly ingredients and makes a whopping pot full, so you’ve got lunch for tomorrow too. Plus, it’s a one-pot wonder, which means less clean-up and more couch time. Whether you’re meal prepping or scrambling after work, this creamy chicken lasagna soup has your back.
Ingredients Needed to Make Creamy Chicken Lasagna Soup
- 8 ounces cream cheese (softened, block-style like Philly)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- ¼ teaspoon Italian seasoning
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 10 lasagna noodles, broken into bite-sized pieces
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 cup freshly grated parmesan cheese
- 2 cups packed baby spinach
- Salt and pepper, to taste
Instructions to Make Creamy Chicken Lasagna Soup
Let’s break down exactly how to make this creamy chicken lasagna soup step by step, so it’s as easy as following a GPS to comfort food heaven. From prepping your cream cheese to that final glorious stir, each stage builds flavor and brings you closer to the creamy, garlicky goodness your spoon’s been dreaming of. Whether you’re new to cooking or just need dinner on the table fast, these step-by-step instructions will make you feel confident and maybe even a little chef-y.
Step 1: Soften the Cream Cheese
Start by microwaving your cream cheese in 20–30 second bursts until it’s super soft—like spreadable-soft. This little prep move saves you major frustration later when you’re trying to blend it into the hot soup. Cold cream cheese can cause lumps (and nobody wants to bite into a chunk of that in their soup). Want more prep tricks like this? Visit our ingredient prep guide for time-saving tips that’ll level up your soup game.
Step 2: Sauté the Onion and Garlic
In a large, heavy-bottomed soup pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add your chopped onions and sauté for about 5 minutes, stirring often until they’re soft and translucent. Next, toss in the minced garlic and let it sizzle for 30 seconds—just until fragrant. You’re not just cooking onions here—you’re building that rich, savory base that makes this creamy chicken lasagna soup unforgettable.
Step 3: Add the Mushrooms and Seasoning
Now it’s time for the mushrooms. Add your sliced cremini or white mushrooms and sprinkle in ¼ teaspoon of Italian seasoning. Cook for 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown slightly. This adds an earthy, umami layer that gives the soup that “cooked all day” taste—even if it’s only been 15 minutes. If mushrooms aren’t your thing, check out our ingredient substitutions guide for easy swaps.
Step 4: Thicken with Flour
Sprinkle 3 tablespoons of flour over the mushroom mixture and stir constantly for about a minute. This step feels a little weird at first—it might look clumpy—but you’re creating a roux (fancy word for a soup thickener). The key is to keep stirring to prevent burning and to coat everything evenly. This is what gives your broth that velvety, creamy texture later on.
Step 5: Add Chicken Broth Gradually
Pour in 2 cups of chicken broth slowly, stirring constantly to dissolve the flour and avoid lumps. Once that’s smooth, add the remaining 4 cups of broth and stir to combine. Let it heat up for a few minutes. If you’re using homemade broth, even better. Want to make your own sometime? Here’s how to make high-protein white bean soup with a DIY broth base for extra nutrients and flavor.
Step 6: Stir in Cream and Noodles
Add 1 cup of heavy cream and your broken lasagna noodles into the pot. (Breaking the noodles into 2-inch pieces makes them spoon-friendly and more soup-appropriate.) Crank the heat to high and bring it all to a boil. Once boiling, reduce the heat to medium-low so it simmers gently. Cover the pot with the lid slightly ajar and cook for 20 minutes, stirring occasionally to keep the noodles from sticking to the bottom.
Step 7: Add Chicken and Cream Cheese
After the noodles are tender, add in 2 cups of cooked shredded chicken (rotisserie chicken works great here) and the softened cream cheese, cut into smaller chunks. Stir until the cream cheese is completely melted and blended into the broth—this should take about 3–5 minutes. If you want even more comforting recipes using rotisserie chicken, check out our creamy chicken and rice casserole for another quick dinner winner.
Step 8: Finish with Parmesan and Spinach
Now comes the finishing touch: stir in 1 cup of freshly grated parmesan and 2 packed cups of baby spinach. Stir until the cheese melts and the spinach wilts. Season with salt and freshly ground black pepper to taste. The soup should be creamy and thick, but still spoonable. If it gets too thick as it sits, simply add a splash of broth or cream to loosen it up. Want it thicker? Let it simmer for a few more minutes uncovered.
Step 9: Taste and Adjust
Before serving, give your creamy chicken lasagna soup a good taste. Need more salt? A little more parmesan? Adjust it to suit your taste. That’s the beauty of homemade soup—it’s customizable down to the last spoonful.
What to Serve with Creamy Chicken Lasagna Soup
This soup is already a full meal in a bowl, but a little something on the side never hurt anyone. A crusty piece of sourdough or garlic bread is perfect for dunking. A fresh Caesar or arugula salad adds brightness that balances the creamy richness. Want to get fancy? Try pairing it with a glass of lightly chilled Pinot Grigio. Or keep it casual and serve it in mugs with grilled cheese for a fun twist. If you’re in soup mode, serve it alongside Parmesan Pasta Soup or High Protein White Bean Soup for a cozy soup sampler night.
Key Tips for Making Creamy Chicken Lasagna Soup
- Break the noodles small: Aim for bite-sized pieces so they’re easy to eat with a spoon—this isn’t spaghetti night.
- Use rotisserie chicken: It’s a time-saver and adds rich flavor. Plus, less work = more joy.
- Don’t skip the stir: Stirring during the simmer prevents the noodles from sticking to the pot (or each other).
- Cream cheese meltdown: Make sure it’s fully softened so it blends smoothly. Nobody wants chunks of surprise dairy.
- Adjust consistency: If it gets too thick (thanks, noodles), thin it with a splash of broth. Too thin? Let it bubble a few minutes more.
Storage and Reheating Tips for Creamy Chicken Lasagna Soup
This soup stores like a champ. In the fridge, keep it in a sealed container for up to 4 days. The noodles will soak up some broth as it sits, so when reheating, add a little splash of broth or cream to bring it back to life. Microwave in 1-minute bursts, stirring between, or warm it gently on the stove over medium heat. Avoid boiling—cream-based soups don’t love that. You can freeze it too, but the texture may change slightly. If you do freeze, consider undercooking the noodles a bit to keep them from getting mushy.
FAQs
Can I make this soup ahead of time?
Yes! It actually tastes even better the next day.
What can I use instead of lasagna noodles?
Any sturdy pasta will work—try bowtie, penne, or even broken-up fettuccine.
Can I skip the mushrooms?
Totally. You can sub in more spinach or even chopped zucchini.
Is there a dairy-free version?
You could try unsweetened coconut cream and dairy-free cream cheese, but expect a slightly different flavor.
Final Thoughts
If you’re looking for something that hits all the cozy buttons, creamy chicken lasagna soup is your go-to recipe this season. It delivers all the flavors of a white lasagna, but without the layers, the stress, or the pile of dirty dishes. Whether you’re cooking for your family, meal prepping for the week, or just need a little comfort in a bowl, this soup won’t disappoint. Creamy chicken lasagna soup is proof that good food doesn’t have to be complicated—just warm, simple, and made with love.
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Creamy Chicken Lasagna Soup That’ll Warm You Right Up
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This white chicken lasagna soup recipe has a creamy garlic parmesan broth, tender chicken, lasagna noodles, and plenty of mushrooms and spinach. It’s total comfort food!
Ingredients
- 8 ounces cream cheese, softened
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1/4 teaspoon Italian seasoning
- 3 tablespoons flour
- 6 cups chicken broth
- 1 cup heavy/whipping cream
- 10 lasagna noodles, broken into small pieces
- 2 cups cooked/rotisserie chicken, shredded
- 1 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt & pepper, to taste
Instructions
1. Microwave the cream cheese in 20-30 second intervals until it’s very soft.
2. Heat the oil and butter in a soup pot over medium-high heat. Add the onions and sauté for 5 minutes.
3. Stir in the garlic and cook for 30 seconds.
4. Add in the mushrooms and Italian seasoning. Cook for 5-6 minutes or until the mushrooms have released their water and it’s cooked off.
5. Sprinkle in the flour and cook, stirring almost constantly, for about a minute.
6. Stir in the first 2 cups of the chicken broth and ensure that all the flour has dissolved, then add the remaining 4 cups broth.
7. Add in the cream and lasagna noodles. Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat so it’s simmering fairly gently. Give it a good stir then cover the pot with the lid slightly ajar. Cook for 20 minutes, stirring occasionally.
8. Add in the chicken and cream cheese (cut into smaller pieces). Increase the heat a bit to help the cream cheese melt faster, stirring until fully incorporated, about 3-5 minutes.
9. Stir in the parmesan and spinach and let the cheese melt and spinach wilt for a few minutes.
10. Season with salt and pepper as needed. Adjust consistency by cooking longer to thicken or adding broth/cream to thin.
Notes
This soup thickens as it sits due to the pasta absorbing liquid. For leftovers, add a splash of broth or cream when reheating to loosen it up. Feel free to swap in gluten-free noodles or use low-fat cream cheese for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 500 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
