Creamy Garden Chicken Lasagna Soup – Cozy One-Pot Dinner

Hey there, friend! Let’s talk about something that’ll warm your heart and your belly: my Creamy Garden Chicken Lasagna Soup – Cozy One-Pot Dinner. Imagine all the cheesy, comforting layers of lasagna transformed into a hearty, spoonable bowl of goodness. This is the kind of meal that wraps you in a hug, especially on those chilly evenings when you just need something soul-soothing. I’ve been making this easy creamy lasagna soup for years, tweaking it until it became a family favorite, and I can’t wait to share it with you.

Picture this: the aroma of garlic and herbs simmering on the stove, filling your kitchen with that irresistible Italian restaurant vibe. You’ll notice how the creamy broth melds with tender chicken and broken lasagna noodles, creating a dish that’s both familiar and excitingly new. Trust me, it’s worth every minute of prep, and the best part? It’s a one-pot wonder, so cleanup is a breeze. Whether you’re craving comfort foods or just need a quick weeknight meal, this lasagna soup recipe has got your back.

So, grab a cozy spot at the table, and let’s dive into making this delicious pot of warmth together. I’m excited to walk you through every step, share my little kitchen secrets, and help you create a dish that’ll have everyone asking for seconds. Don’t worry if you’ve never made a one pot lasagna before—this recipe is super forgiving and perfect for cooks of all levels.

Recipe Overview

Cuisine: Italian-American

Category: Soup, Main Dish

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

What You’ll Need

I’m a firm believer that the magic of any dish starts with quality ingredients, and this creamy lasagna soup is no exception. When I’m shopping for this recipe, I always keep an eye out for fresh, vibrant veggies—those garden-fresh flavors really shine through. For the chicken, I prefer using boneless thighs because they stay juicy, but breasts work just fine too. My go-to brand for canned tomatoes is San Marzano; they’ve got this rich, sweet depth that elevates the broth. If you’re dairy-sensitive, don’t stress—I’ve swapped the heavy cream for coconut cream before, and it’s still dreamy. Oh, and if you can’t find lasagna noodles, just break up some fettuccine; I’ve done that in a pinch, and it’s just as cozy. Let’s break down the roles of these ingredients so you know why each one matters.

• Chicken: Adds protein and heartiness to every bite.
• Lasagna Noodles: Mimics the classic lasagna layers in soup form.
• Vegetables: Brings color, nutrition, and that “garden” vibe.
• Tomatoes & Broth: Forms the flavorful base of the soup.
• Cream & Cheese: Delivers that signature creamy, cheesy comfort.
• Herbs & Spices: Infuses the dish with Italian warmth and aroma.

INGREDIENTS

Gathering everything for this easy soup recipe is like setting the stage for a little kitchen performance. I always practice mise en place—fancy term for getting everything chopped and measured before I start cooking. It saves me from that frantic “where’s the garlic?!” moment mid-simmer. I remember the first time I made this soup; I was rushing and forgot to break the noodles ahead of time, so there I was, snapping them over a hot pot with steam in my face. Lesson learned! Take a few minutes to prep, maybe sip some coffee or wine while you’re at it, and enjoy the process. Here’s everything you’ll need to whip up this bowl of comfort.

• – 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• – 8 oz lasagna noodles, broken into 2-inch pieces
• – 1 tbsp olive oil
• – 1 medium onion, diced
• – 3 cloves garlic, minced
• – 2 medium carrots, sliced
• – 1 cup spinach, roughly chopped
• – 1 can (14.5 oz) diced tomatoes
• – 4 cups chicken broth
• – 1 cup heavy cream
• – 1 cup shredded mozzarella cheese
• – 1/2 cup grated Parmesan cheese
• – 1 tsp dried Italian seasoning
• – Salt and pepper to taste

PREPARATION

Cooking this creamy lasagna soup is where the fun really begins, and I’m right here with you to make it a breeze. The first time I made it, I was amazed at how quickly it came together—under an hour and boom, dinner was served. My biggest tip? Don’t rush the sautéing step; letting the onions and garlic get golden fills your kitchen with the most incredible smell. And if the noodles stick a bit, don’t worry—it just means they’re getting cozy with the broth. Keep stirring, taste as you go, and trust me, it’s worth the little bit of effort. Let’s get started on creating this bowl of comfort that’ll have everyone gathered around the table in no time.

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until browned on all sides.
4. Mix in the sliced carrots and Italian seasoning, cooking for 2 minutes to release the flavors.
5. Pour in the diced tomatoes and chicken broth. Bring to a boil, then reduce to a simmer for 10 minutes.
6. Add the broken lasagna noodles and cook for 8-10 minutes until al dente, stirring occasionally.
7. Stir in the heavy cream, mozzarella, Parmesan, and spinach. Simmer for 2-3 minutes until the cheese melts and spinach wilts.
8. Taste and adjust seasoning with salt and pepper. Serve hot with a sprinkle of extra cheese if desired.

NUTRITION INFORMATION

• Calories: 450 per serving
• Protein: 25g
• Carbohydrates: 35g
• Fat: 22g
• Sodium: 800mg
• Fiber: 3g

Tips for the Creamiest Texture

If you’re after that ultra-silky finish in your easy creamy lasagna soup, the secret lies in the cream and cheese ratio. I always add the cream slowly, stirring constantly to avoid curdling. And don’t skimp on the mozzarella—it melts into this dreamy, stretchy layer that makes every spoonful divine. If it’s too thick, a splash of broth thins it out without losing richness.

Customizing Your Veggies

One thing I love about this lasagna soup recipe is how flexible it is with veggies. I’ve tossed in zucchini, bell peppers, and even kale when spinach wasn’t on hand. You’ll notice the flavors shift slightly with each swap, so experiment with whatever’s in your fridge. Just chop them small so they cook evenly with the rest.

Storing and Reheating Leftovers

This one pot lasagna tastes even better the next day, trust me. Store it in an airtight container in the fridge for up to 3 days. When reheating, add a little broth or water since the noodles soak up liquid overnight. Warm it on the stove over low heat for that just-made feel.

Making It Ahead for Busy Nights

I’m all about prepping ahead, especially for hectic weeknights. You can cook the chicken and veggie base a day early, then just add noodles and cream when you’re ready to eat. It cuts the active cooking time to under 15 minutes, and the flavors meld beautifully overnight in the fridge.

Lightening Up the Recipe

If you’re watching calories but still crave comfort foods, I’ve got you. Swap heavy cream for half-and-half or even a mix of milk and a spoonful of cornstarch for thickness. Use lean chicken breast and cut back on cheese—just a sprinkle on top still gives that lasagna vibe without the guilt.

Pairing Suggestions for a Full Meal

This creamy lasagna soup shines on its own, but I love rounding it out with a simple side. A crusty garlic bread is my go-to for dipping, or a fresh green salad with a tangy vinaigrette cuts through the richness. A glass of crisp white wine doesn’t hurt either—cheers to cozy nights!

FREQUENTLY ASKED QUESTIONS

Can I Make This Soup Vegetarian?

Absolutely, and I’ve done it plenty of times for meatless Mondays. Skip the chicken and use vegetable broth instead of chicken broth. For extra heartiness, toss in a can of drained white beans or some sautéed mushrooms. You’ll still get that comforting, filling bowl of easy creamy lasagna soup without missing the meat.

How Do I Prevent the Noodles from Getting Soggy?

Great question! I’ve learned the hard way that overcooking noodles in soup recipes can turn them mushy. Cook them just to al dente in the pot—they’ll keep absorbing broth as they sit. If you’re making it ahead, undercook them slightly or cook them separately and add them when reheating.

Can I Freeze This Lasagna Soup?

You can, but with a caveat. Freeze the base without the noodles or cream, as they don’t hold up well in the freezer. When you’re ready to eat, thaw it, reheat, and add freshly cooked noodles and cream. This way, your creamy lasagna soup stays as fresh as the day you made it.