Description

This Creamy Chicken Lasagna Soup combines all the comforting flavors of classic lasagna into a warm, hearty soup. Featuring tender lasagna noodles, shredded rotisserie chicken, sautéed mushrooms, spinach, and a rich, cheesy broth made creamy with cream cheese and parmesan, this recipe is perfect for a cozy family meal that’s both delicious and easy to prepare.

Ingredients

Scale

Cheese and Dairy

8 ounces cream cheese (softened)
1 cup heavy/whipping cream
1 cup freshly grated parmesan cheese
1 tablespoon butter

Vegetables and Aromatics

1/2 medium onion (chopped)
4 cloves garlic (minced)
8 ounces cremini or white mushrooms (sliced)
2 cups (packed) fresh baby spinach

Proteins

2 cups cooked/rotisserie chicken (shredded)

Dry Goods and Pasta

10 lasagna noodles (broken into small pieces)
3 tablespoons flour

Liquids

6 cups chicken broth
1 tablespoon olive oil

Seasonings

1/4 teaspoon Italian seasoning
Salt & pepper (to taste)

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Instructions

Soften Cream Cheese: Microwave the cream cheese in 20-30 second intervals until it is very soft and easy to stir.
Sauté Onions: Heat olive oil and butter in a soup pot over medium-high heat. Add chopped onions and sauté for 5 minutes until they become translucent and fragrant.
Add Garlic: Stir in the minced garlic and cook for 30 seconds to release its aroma without burning.
Cook Mushrooms: Add sliced mushrooms and Italian seasoning to the pot. Cook for 5-6 minutes until the mushrooms release their moisture and it evaporates, resulting in tender mushrooms.
Make Roux: Sprinkle the flour over the vegetables and cook while stirring almost constantly for about one minute to remove the raw flour taste.
Add Chicken Broth: Gradually stir in 2 cups of chicken broth, ensuring the flour dissolves completely. Then add the remaining 4 cups of chicken broth and stir well to combine.
Add Cream and Noodles: Pour in the heavy cream and broken lasagna noodles. Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to a gentle simmer, cover the pot with the lid slightly ajar, and cook for 20 minutes. Stir occasionally to prevent noodles from sticking.
Incorporate Chicken and Cream Cheese: Add shredded chicken and softened cream cheese cut into smaller pieces. Increase the heat slightly and stir continuously for 3-5 minutes until the cream cheese fully melts and blends into the soup.
Finish with Parmesan and Spinach: Stir in the grated parmesan cheese and fresh spinach. Let the cheese melt and the spinach wilt over a few minutes. Season with salt and pepper to taste. Adjust thickness by cooking longer or adding broth/cream as needed.

Notes

Use rotisserie chicken for convenience; you can also use leftover cooked chicken.
Breaking the lasagna noodles into small pieces helps them cook evenly in the soup.
Stir occasionally while simmering to prevent the noodles from sticking to the bottom of the pot.
Soup thickens as it sits; adjust consistency with additional broth or cream.
To make it lighter, substitute half-and-half for heavy cream but expect a slightly less creamy texture.