Chicken Lasagna Soup — Fast, Creamy Comfort Without Fuss

Cozy weeknight comfort in one pot: creamy tomato broth, tender noodles, and shredded chicken. Ready in 30 minutes and budget-friendly.

You know those nights when you want lasagna-level satisfaction without a 90-minute kitchen marathon? This is that move. All the creamy, cheesy, tomato-ey goodness—minus the layering, the waiting, and the sink full of dishes. One pot, big flavor, and noodles that actually behave. If your family is craving comfort and your schedule says “nope,” this soup says “watch me.”

What Makes This Special

This isn’t just soup; it’s a streamlined strategy for maximum comfort with minimal effort. You get the layered flavors of lasagna—tomato, garlic, Italian herbs, and melty cheese—without the bake time or mess.

One pot means you’re in and out fast, yet you still get creamy, silky broth and tender noodles. Add a ricotta-mozzarella-Parmesan finish and boom: it tastes like you pulled off a Sunday dinner on a Tuesday. IMO, it’s the smartest weeknight “cheat code” you’ll cook all month.

Bonus: it’s endlessly flexible. Use rotisserie chicken, leftover grilled, or poach quick—it all works. Want more veg? Spinach, mushrooms, even zucchini hop right in without drama. FYI: the leftovers slap even harder the next day.

What Goes Into This Recipe – Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil (optional, for extra lift)
• 1 bay leaf
• 1 can (28 oz) crushed tomatoes
• 6 cups low-sodium chicken broth
• 8–10 lasagna noodles, broken into bite-size pieces (or 8 oz mafalda corta)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 cup heavy cream (or half-and-half for lighter)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella (preferably from a block)
• 1/2 cup grated Parmesan, plus more for serving
• 2 cups baby spinach
• 1 teaspoon sugar (optional, to balance acidity)
• Kosher salt and black pepper, to taste
• Fresh basil, chopped, for garnish

Cooking Instructions

1. Sweat the aromatics: Heat olive oil in a large pot over medium. Add onion and a pinch of salt; cook 4–5 minutes until softened. Add garlic; stir 30 seconds until fragrant.
2. Build the base: Stir in tomato paste and crushed red pepper flakes. Cook 1–2 minutes to caramelize the paste—it deepens flavor, don’t skip.
3. Season smart: Add Italian seasoning, dried basil (if using), bay leaf, and a few grinds of black pepper. Toast the spices for 30 seconds to wake them up.
4. Broth + tomatoes: Pour in crushed tomatoes and chicken broth. Bring to a simmer; taste and add salt. If your tomatoes are tangy, add the sugar now.
5. Noodles time: Add broken lasagna noodles. Simmer, stirring often so they don’t clump, until al dente, about 10–12 minutes.
6. Chicken joins the party: Stir in shredded cooked chicken and baby spinach. Simmer 2–3 minutes until the greens wilt and everything is hot.
7. Creamy finish: Lower the heat. Stir in heavy cream; do not boil after adding dairy. Taste and adjust salt and pepper.
8. Cheesy lasagna vibe: Remove the bay leaf. Off the heat, swirl in ricotta, mozzarella, and Parmesan until melty and silky. It should look like luxurious tomato-cream soup with ribbons of cheese.
9. Rest: Let the pot sit 3 minutes. This helps the noodles relax and the broth thicken slightly.
10. Serve: Ladle into bowls. Top with more Parmesan and chopped fresh basil. Add a drizzle of olive oil if you’re feeling fancy.
11. Optional crunch: Serve with garlic toast or buttered sourdough for dunking. Highly recommended.

Keeping It Fresh

Short-term storage: Refrigerate up to 4 days. For best texture, store the noodles and soup base separately so they don’t soak up all the broth.

Reheating: Warm over medium heat on the stovetop, adding a splash of broth or water to loosen. Avoid boiling to keep the dairy silky.

Freezing tips: Freeze the soup without noodles and dairy up to 3 months. Reheat, then add freshly cooked pasta and finish with cream and cheeses.

Make-ahead move: Cook the base (through step 4), cool, refrigerate, and finish with noodles, chicken, and dairy right before serving.

What’s Great About This

• Weeknight fast: About 30 minutes, one pot, minimal cleanup.
• Big lasagna flavor: Tomato, garlic, herbs, and a three-cheese finish.
• Super flexible: Swap proteins, noodles, or veggies with zero stress.
• Kid-friendly: Creamy, cheesy, not too spicy—unless you want it spicy.
• Leftover gold: Tastes even better next day. It’s science… kind of.
• Budget-approved: Pantry staples plus rotisserie chicken = win.

Don’t Make These Errors

• Overcooking noodles: Pull them at al dente; they’ll keep softening in hot broth.
• Boiling after dairy: High heat can split the cream and cheese. Keep it gentle.
• Skipping tomato paste: It’s your umami accelerator. Two minutes of toasting = depth.
• Using pre-shredded cheese only: Anti-caking agents can prevent smooth melting. Mix in some freshly grated.
• Underseasoning: Taste at multiple points. Salt lifts everything—especially pasta and tomatoes.
• Letting noodles sit in broth overnight: They’ll drink it all and turn mushy. Store separate, FYI.
• Forgetting acidity balance: A pinch of sugar or splash of cream smooths sharp tomatoes.

Recipe Variations

• Spicy Arrabbiata Twist: Double the chili flakes, add a dash of Calabrian chili.
• Mushroom Upgrade: Sauté sliced cremini with the onions for savory depth.
• Vegetable Boost: Add diced zucchini or bell peppers; keep spinach in for color.
• Ground Chicken Version: Brown 1 lb ground chicken after the onions, then continue.
• Lighter Cream: Swap heavy cream for evaporated milk or half-and-half.
• Gluten-Free: Use GF lasagna sheets or GF short pasta; watch cook times.
• Dairy-Free: Finish with coconut milk and dairy-free ricotta; skip mozzarella/Parmesan.
• Instant Pot: Sauté aromatics, add broth and tomatoes, pressure cook 3 minutes with pasta, quick release, then add chicken and dairy on sauté.
• Slow Cooker: Cook base 4–6 hours on low, add pasta for last 30–40 minutes, finish with chicken and dairy.

FAQ

Can I use ground chicken instead of shredded?

Yes. Brown 1 pound ground chicken after the onions and garlic, season well, then proceed with the broth and tomatoes. It delivers a meat-sauce vibe that’s classic and hearty.

How do I keep the noodles from getting soggy?

Cook them just to al dente and stir regularly while simmering. For storage, keep noodles separate from the soup base and combine when reheating. This preserves texture and saves your broth.

Will this freeze well?

It freezes beautifully without pasta and dairy. Freeze the tomato-broth-chicken base up to 3 months. Reheat, cook fresh noodles, and finish with cream and cheeses right before serving.

Can I make it lighter?

Use half-and-half or evaporated milk in place of heavy cream, and reduce the cheese by 25–30%. It’ll still be rich and satisfying, just less heavy.

What pasta shape works best if I don’t have lasagna sheets?

Mafalda corta is a perfect stand-in. Short pasta with ruffles, bow ties, or broken pappardelle also work. Aim for shapes that trap cheese and broth—texture is the move.

How many servings does this make?

About 6 generous bowls, or 8 smaller servings. If you’re feeding hungry humans, plan on 6.

Can I make it in advance for guests?

Yes. Cook the base a day ahead and chill. Reheat, add pasta, and finish with dairy and cheese right before serving, so it tastes fresh and the noodles stay perfect.

Wrapping Up

This one-pot comfort bomb delivers lasagna flavor in a fraction of the time, with zero layering and minimal cleanup. It’s weeknight-friendly, crowd-pleasing, and endlessly customizable. Keep noodles al dente, add dairy gently, and garnish like you mean it. You’ll get big payoff for small effort—and that’s a kitchen win every time.