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