Chicken Lasagna Soup

Chicken Lasagna Soup is a warm, comforting dish that combines all the classic flavors of lasagna in an easy, one-pot soup. It’s rich, creamy, and hearty—loaded with shredded rotisserie chicken, tender noodles, spinach, and plenty of cheese. This recipe is perfect for busy weeknights when you crave comfort food without the hassle of layering and baking. In just 40 minutes, you’ll have a delicious meal that feels like a cozy hug in a bowl.

Ingredients

• 1 tablespoon oil
• 1 tablespoon butter
• 1 large yellow onion, diced
• 1 tablespoon garlic, minced
• ¼ cup flour
• 3 cups rotisserie chicken, shredded
• 2 teaspoons Italian seasoning
• ½ teaspoon kosher salt
• ½ teaspoon pepper
• 8 cups chicken broth
• 12 ounces Mafalda noodles (or broken lasagna noodles)
• 10 ounces frozen baby spinach, thawed and chopped
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 1 cup parmesan cheese, grated

Instructions

1. Heat a large Dutch oven over medium-high heat and add oil and butter.
2. Once the butter melts, add the diced onion and cook for 3–4 minutes, until translucent.
3. Stir in the minced garlic and cook for 1 minute.
4. Sprinkle flour over the onions and garlic, stirring constantly for 2–3 minutes to form a golden paste (roux).
5. Add shredded rotisserie chicken, Italian seasoning, salt, and pepper. Stir well to coat.
6. Pour in the chicken broth and bring to a gentle simmer over medium-low heat for about 10 minutes.
7. Add Mafalda noodles and cook for 6–8 minutes, or until al dente.
8. Stir in chopped spinach, half and half, mozzarella, and parmesan cheese.
9. Mix until cheeses melt and soup becomes creamy.
10. Serve immediately while hot and enjoy.

Serving and Storage Tips

• Serving Suggestions: Serve Chicken Lasagna Soup hot, topped with extra shredded parmesan or mozzarella for added richness. Pair it with crusty garlic bread, breadsticks, or a side Caesar salad for a complete meal. A sprinkle of red pepper flakes adds a little heat if you like spice.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb liquid over time, so add a splash of chicken broth or milk when reheating.
• Freezing: If you plan to freeze the soup, do so before adding the noodles to prevent them from getting mushy. Store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat slowly on the stovetop over medium heat or in the microwave, stirring occasionally until warmed through. Add extra broth or half and half as needed to maintain a creamy texture.

Variations

1. Tomato Chicken Lasagna Soup: Add 1 cup of marinara sauce or crushed tomatoes for a tomato-based version with a classic lasagna flavor.
2. Spicy Chicken Lasagna Soup: Stir in ½ teaspoon of red pepper flakes or a dash of hot sauce to give the soup a little kick.
3. Three-Cheese Lasagna Soup: Add ½ cup of ricotta cheese at the end for an even creamier, cheesier texture.
4. Vegetarian Lasagna Soup: Skip the chicken and replace it with cannellini beans, zucchini, mushrooms, or bell peppers for a hearty vegetarian twist.
5. Low-Carb Version: Substitute noodles with zucchini noodles or cauliflower florets to make it lighter but still flavorful.
6. Creamy Alfredo Lasagna Soup: Replace half the chicken broth with Alfredo sauce for a rich and luxurious version.
7. Herb-Loaded Lasagna Soup: Add fresh basil, parsley, or thyme for extra aroma and flavor.
8. Bacon Chicken Lasagna Soup: Stir in cooked, crumbled bacon for a smoky, savory touch.
9. Spinach and Artichoke Lasagna Soup: Add chopped artichoke hearts for a tangy, Mediterranean-inspired variation.
10. Pesto Lasagna Soup: Mix in a tablespoon of basil pesto just before serving for a burst of fresh, herby flavor.

FAQs

1. Can I use leftover chicken instead of rotisserie chicken?
   Yes, any cooked shredded chicken works perfectly for this recipe.
2. What can I use instead of Mafalda noodles?
   You can use broken lasagna noodles, bowtie pasta, rotini, or any short pasta you have on hand.
3. Can I make this soup ahead of time?
   Absolutely! Just prepare the base without noodles and add them when reheating so they don’t get too soft.
4. Can I use fresh spinach instead of frozen?
   Yes, use about 2–3 cups of fresh spinach and stir it in during the last few minutes of cooking.
5. How do I make this soup gluten-free?
   Use gluten-free noodles and substitute the flour with cornstarch or gluten-free flour.
6. Can I make it dairy-free?
   Substitute half and half with coconut milk or oat milk, and use dairy-free cheese alternatives.
7. How can I thicken the soup?
   Let it simmer longer or add a little more flour at the beginning when making the roux.
8. Can I freeze Chicken Lasagna Soup with noodles?
   It’s best to freeze it without noodles, as they tend to become mushy when thawed.
9. What can I serve with this soup?
   Garlic bread, Caesar salad, or a side of roasted vegetables pair beautifully with this creamy soup.
10. How long will it last in the fridge?
    The soup will stay fresh for up to 3 days in an airtight container.

Chicken Lasagna Soup brings the comfort of classic lasagna into a creamy, soul-warming bowl of goodness. With tender chicken, melted cheese, and flavorful broth, it’s a recipe that delivers maximum satisfaction with minimal effort. This soup is perfect for family dinners, cozy weekends, or meal prep. Serve it with garlic bread or a side salad for a complete, comforting meal that everyone will love.

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