Introduction

This Best Chicken Lasagna Soup combines all the comforting flavors of classic lasagna into a warm, hearty soup. Packed with tender chicken, sun-dried tomatoes, and creamy cheese, it’s perfect for cozy dinners any night of the week.

Creamy Chicken Lasagna Soup with Ricotta, Parmesan, and Mozzarella Recipe - Recipe Image

Ingredients

2.5 tbsp butter (preferably unsalted, such as Kerrygold)
1 onion, finely diced into 1/4-inch pieces
4 cloves garlic, minced
2.5 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 tsp red chili flakes
4 cups chicken broth (Swanson Less Sodium recommended)
1 lb chicken, cut into 1-inch bite-sized chunks
1/4 cup sun-dried tomatoes, oil-packed and julienne cut
2 cups pasta
1 cup half-and-half
2 tbsp cornstarch
1 cup spinach
1/4 tsp smoked paprika
Ricotta cheese (for garnish)
Parmesan cheese (for garnish)
Mozzarella cheese (shredded, preferably whole milk)

Instructions

Step 1: Melt butter in a large pot over medium heat. Once foaming, add the diced onion and cook for 3-4 minutes until it begins to brown and soften. Add the minced garlic, Italian seasoning, salt, pepper, and red chili flakes. Stir constantly for about 1 minute until fragrant to build a flavorful aromatic base.
Step 2: Pour in the chicken broth, then add the raw chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F. This allows the tomatoes to soften and flavor the broth deeply.
Step 3: While the chicken simmers, bring a separate pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside to prevent it from absorbing too much broth and becoming mushy.
Step 4: Remove the cooked chicken from the pot with a slotted spoon and set aside to cool slightly. In a small bowl, whisk together the half-and-half and cornstarch until smooth and lump-free. This mixture will thicken the soup while keeping it creamy without heaviness.
Step 5: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until slightly thickened. Stir in the smoked paprika, shredded chicken, cooked pasta, and spinach. Cook an additional 1-2 minutes until the spinach wilts.
Step 6: Ladle the soup into bowls and garnish each serving with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end creates creamy pockets and a lovely contrast between hot soup and cool cheese.

Tips & Variations

Use oil-packed sun-dried tomatoes and julienne cut pieces for better texture and deeper flavor.
Cook pasta separately to keep it firm and prevent the soup from becoming too thick or mushy.
For a vegetarian version, substitute chicken broth with vegetable broth and omit chicken.
Try adding mushrooms or zucchini with the onions for extra vegetables.
Use whole milk mozzarella or fresh mozzarella for a richer, creamier finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened too much. Avoid microwaving with the cheese garnish; add fresh cheese when serving again for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup base and chicken ahead, but cook and add the pasta just before serving to maintain its texture.

What type of pasta works best for this soup?

Small pasta shapes like mini shells, ditalini, or broken lasagna noodles work well because they complement the soup’s texture without overpowering it.

Creamy Chicken Lasagna Soup with Ricotta, Parmesan, and Mozzarella Recipe

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★★★★★

4.7 from 71 reviews

This Best Chicken Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty, creamy soup form. Made with tender chicken, sun-dried tomatoes, spinach, and a trio of rich cheeses, this recipe features a flavorful aromatic base and a luscious cream-thickened broth. The pasta is cooked separately to maintain perfect texture, making this soup a delicious and satisfying meal perfect for any day.

Author: Marco
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

For the Soup:

2.5 tbsp butter (Kerrygold unsalted butter recommended)
1 onion, finely diced into 1/4-inch pieces
4 cloves garlic, minced
2.5 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 tsp red chili flakes
4 cups chicken broth (Swanson Less Sodium recommended)
1 lb chicken, cut into 1-inch bite-sized chunks
1/4 cup sun-dried tomatoes, oil-packed and julienne cut
2 cups pasta
1 cup half-and-half
2 tbsp cornstarch
1 cup spinach
1/4 tsp smoked paprika

For the Cheese Garnish:

Ricotta cheese (for creamy dollops)
Parmesan cheese, freshly grated
Mozzarella cheese (preferably Galbani whole milk mozzarella), shredded

Instructions

Build the Aromatic Base: Melt butter in a large pot over medium heat until foaming. Add the finely diced onion and cook for 3-4 minutes until it begins to brown and soften, developing deeper flavor. Add minced garlic, Italian seasoning, salt, pepper, and red chili flakes, stirring constantly for about 1 minute until fragrant to create a flavorful foundation for the soup.
Simmer the Chicken and Build the Broth: Pour in 4 cups of chicken broth, then add the raw chicken chunks and sun-dried tomatoes. Bring to a simmer over medium-low heat and cook for 12-15 minutes until the chicken reaches an internal temperature of 165°F. The sun-dried tomatoes soften and infuse the broth with a rich, concentrated flavor.
Cook the Pasta Separately: While the chicken simmers, bring a separate pot of salted water to a boil. Cook the pasta according to package directions until al dente, then drain and set aside. This keeps the pasta from absorbing too much broth and becoming mushy, ensuring balanced soup texture.
Shred the Chicken and Create the Cream Base: Remove the cooked chicken from the pot using a slotted spoon and set aside to cool slightly. In a small bowl, whisk together half-and-half and cornstarch until completely smooth with no lumps. This slurry will thicken the soup and add creamy texture without heaviness.
Thicken and Finish the Soup: Slowly whisk the half-and-half and cornstarch mixture into the simmering broth, stirring constantly to avoid lumps. Cook for 1-2 minutes until the soup thickens slightly. Add smoked paprika for subtle smokiness, then stir in shredded chicken, cooked pasta, and spinach. Cook for another 1-2 minutes just until the spinach wilts slightly.
Serve with Creamy Cheese Garnish: Ladle the soup into bowls and top each with a dollop of ricotta cheese, freshly grated Parmesan, and shredded mozzarella. Adding the cheese at the end rather than stirring it in creates creamy pockets of cheese and a lovely texture contrast with the hot soup.

Notes

Cooking pasta separately prevents it from becoming soggy by absorbing too much broth.
Use oil-packed, julienne-cut sun-dried tomatoes for best texture and flavor infusion.
Ensure chicken is cooked to an internal temperature of 165°F for food safety.
The cornstarch slurry thickens the soup without heaviness; do not add cornstarch directly to avoid lumps.
Adding cheese as a garnish rather than stirring it through enhances texture and creates flavorful cheese pockets within the soup.
Swanson Less Sodium chicken broth is suggested to better control salt levels.

Keywords: Chicken Lasagna Soup, Creamy Chicken Soup, Italian Soup, Comfort Food, One-Pot Soup, Family Dinner