Zesty Easy Chicken Lasagna Soup Recipe

I make this Chicken Lasagna Soup when I need something that feels like a hug in a bowl. It brings all the comfort of traditional lasagna without the layering or long bake time.

My family asks for this recipe every time the weather turns cold. The creamy broth, tender chicken, and broken lasagna noodles create a meal that satisfies everyone at the table.

What makes this Chicken Lasagna Soup a keeper for years to come

I love how this soup comes together in one Dutch oven with minimal cleanup. The combination of chicken broth, heavy cream, and Parmesan creates a rich base that coats every noodle.

The sun-dried tomatoes add a tangy brightness that cuts through the richness. Fresh spinach wilts right into the hot soup, adding color and nutrition without any extra steps.

This recipe works for busy weeknights because you can prep everything while the broth simmers. The chicken cooks directly in the soup, infusing the liquid with flavor while staying incredibly tender.

If you’re a fan of hearty soups, my My Perfect Creamy Potato Soup delivers that same satisfying warmth, and the Cheddar Broccoli Potato Soup has become a regular in my meal rotation.

Everything you need for the perfect Chicken Lasagna Soup

• 2 tablespoons olive oil
• 1 cup yellow onion, diced
• 2 medium carrots, chopped (about ½ cup)
• 4 fresh cloves garlic, minced
• 2 teaspoons Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 3 tablespoons all-purpose flour (helps thicken the broth)
• 5 cups chicken broth or stock
• 1 pound boneless skinless chicken breast (chicken thighs work too)
• ¼ cup sliced sun-dried tomatoes, drained
• 8 oz lasagna noodles, broken into small pieces
• 1 cup heavy cream
• 5 oz fresh spinach (about 5 cups, or use thawed frozen spinach with liquid squeezed out)
• ½ cup fresh grated Parmesan cheese, plus more for garnish
• Fresh chopped basil for garnish (optional)

My Method for Chicken Lasagna Soup

1. Heat the olive oil in a large 6-quart or larger Dutch oven over medium heat for 1 minute. Add the diced onion and chopped carrots, cooking for about 3 minutes until they start to soften, then stir in the minced garlic, Italian seasoning, salt, and pepper and sauté for another minute. Add the flour and continue stirring to combine everything into a thick paste.
2. Pour in 1 cup of the chicken broth and mix until smooth and no flour lumps remain, then add the remaining 4 cups of broth. Bring the mixture to a boil over medium-high heat, which should take about 5-7 minutes.
3. Reduce the heat to a simmer and carefully add the chicken breasts to the pot. Cover and cook for 15-20 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F.
4. While the chicken cooks, bring a separate large pot of salted water to a boil. Break the lasagna noodles into small pieces (I put them in a large zip-lock bag and hit them with a meat tenderizer) and cook according to package directions until al dente, about 9-11 minutes. Drain and set aside.
5. Remove the cooked chicken from the Dutch oven using tongs and transfer to a cutting board. Allow it to cool for about 5 minutes, then shred into bite-sized pieces using two forks. Set aside.
6. Add the heavy cream and sun-dried tomatoes to the Dutch oven, stirring to combine with the broth. Continue simmering for 3 minutes to let the flavors meld together.
7. Stir in the shredded chicken, fresh spinach, and Parmesan cheese. Cook over medium heat for an additional 5 minutes, stirring occasionally until the spinach wilts and the cheese melts completely. Taste and adjust seasoning with additional salt and pepper if needed.
8. Add the cooked lasagna noodles to the pot and stir gently to combine. Serve immediately, garnishing each bowl with fresh chopped basil and additional grated Parmesan cheese.

My kitchen secrets for getting this Chicken Lasagna Soup just right

Break your lasagna noodles smaller than you think you need to. They expand significantly while cooking and will continue to soak up liquid as they sit in the hot soup.

Cook the noodles separately instead of directly in the soup. This prevents them from absorbing too much broth and turning your Chicken Lasagna Soup into a thick stew instead of a proper soup.

I always use fresh grated Parmesan instead of the pre-grated kind. Fresh cheese melts smoothly into the broth and creates a silkier texture without any graininess.

When I usually serve my Chicken Lasagna Soup

I serve this soup on chilly evenings when my family needs something filling and warm. A crusty loaf of bread or homemade cornmeal rolls on the side makes it a complete meal.

This recipe works perfectly for casual gatherings because I can make it ahead and reheat gently on the stovetop. Leftovers taste even better the next day after the flavors have had time to develop overnight.