This Creamy Chicken Lasagna Soup is the perfect comfort food dish loaded with vegetables and a mouth-watering cream sauce. This soup is perfect for meal prep and freezer-friendly, too!
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Soups are my THING...OK?! I love to turn all of my favorite dishes into a hearty soup. What is lasagna soup? Well, this one is also a spin on traditional lasagna. It's made with a cream sauce, very similar to my Seafood Lasagna, instead of marinara.
What Kind of Pasta to Use
I use standard lasagna, not oven ready. Oven ready will cook too fast than needed for this recipe. You can use any type of pasta you wish. In general, you want to cook pasta in the Instant Pot for half of the time noted on the package and subtract one additional minute. Pay close attention to this, especially, if you are using whole wheat pasta.
What Kind of Chicken to Use
I like to use chicken breasts, but you can use any type of chicken you like. You can use cut up chicken thighs or legs and the cook time will remain the same. Be sure to brown the chicken first.
You can also buy a rotisserie chicken from the store and cut it up to use in the soup to save time. You won't need to pressure cook the ingredients. Cook the soup on medium-high until warm.
How to Make Lasagna Soup
- Add olive oil, sliced chicken, 1 teaspoon of Italian Seasoning, salt, and pepper to taste to a pot.
- Cook for the chicken for 3-4 minutes until browned and no longer pink. Remove the chicken and set aside.
- Drizzle an additional teaspoon of olive oil in the pot. Add onions, carrots, and celery. Cook for 3-4 minutes until the veggies are soft and the onions are fragrant.
- Add in the garlic and stir.
- Add the chicken broth to pot, along with the cooked chicken. Top with the broken lasagna noodles.
- Pressure cook or cook on stove top.
- Add in milk, heavy cream, shredded cheese, cream cheese, dry white wine, and spinach. Stir until the cheese has melted.
- Combine flour and water in a separate bowl. Stir and add it to the pot. Stir the soup to thicken.
Can You Cook the Pasta in with the Soup?
Yes, if you use an Instant Pot.
How to Thicken the Soup
I create a slurry using all-purpose flour and water (in equal parts). Combine the two and pour the slurry into the cooked soup and stir. You can also substitute cornstarch.
If you are interested in a low carb thickener, you can use xanthan gum. Take ½ a teaspoon and add it to a small bowl with a few tablespoons of cooked soup. Stir until it thickens and add it back to the pot.
How to Serve and What to Serve With the Soup
Air Fryer Garlic Bread
Homemade Classic Southern Cornbread
Zucchini Noodle Pasta Salad
How Long Will it Last in the Fridge
The soup will last 3-4 days stored tightly sealed in the fridge.
Freezer Tips
You can freeze this soup. I like to use these freezer molds from Amazon. It allows you to freeze the soup in individual portions. Because this is a creamy soup with dairy, when you defrost and reheat the soup, you will notice separation.
More Soup Recipes
Autumn Butternut Squash Soup
Keto Broccoli Cheddar Soup
Instant Pot Baked Potato Soup
Keto Zuppa Toscana Soup
Instant Pot Zuppa Toscana Soup
Buffalo Chicken Soup
Instant Pot Split Pea Soup
Instant Pot Chicken Tortilla Soup
Creamy Pumpkin Soup with Canned Pumpkin
Ham Potato and Vegetable Soup
Homestyle Chicken Noodle Soup
Creamy Chicken Lasagna Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
Soup
- 2 teaspoons olive oil Divided into 1 teaspoon servings.
- 1 pound skinless chicken breasts Cut into 1 inch cubes.
- 1 ½ teaspoons Italian Seasoning Divided into 1 teaspoon and ½ teaspoon servings.
- salt and pepper to taste
- ½ cup chopped white onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 3 garlic cloves Minced
- 5 cups chicken broth
- 10 lasagna noodle strips Broken in half.
Cream Sauce
- ½ cup milk I used unsweetened almond milk.
- ½ cup heavy whipping cream or full fat canned coconut milk
- 4 oz cream cheese
- ½ cup shredded Parmesan Reggiano cheese
- ¼ cup dry white wine I use pinot grigio.
- 3 cups fresh spinach optional
Thickener
- 2 tablespoons flour
- 2 tablespoons water
Instructions
Instant Pot
- Turn the Instant Pot on the saute function. Add the olive oil, chicken cubes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste.
- Cook for the chicken for 3-4 minutes until browned and no longer pink. Remove the chicken and set aside.
- Drizzle an additional teaspoon of olive oil in the pot. Add the onions, carrots, and celery. Cook for 3-4 minutes until the veggies are soft and the onions are fragrant.
- Add in the garlic and stir.
- Add the chicken broth and Italian Seasoning to pot and deglaze the bottom of the pot by scooping up the brown bits in the bottom of the pot.
- Add the chicken back to the pot. Top with the broken lasagna noodles. Press down to make sure the noodles are covered in liquid. Add additional broth if needed.
- Place the lid on the pot and cook for 5 minutes on Manual > Pressure Cooking.
- When the pot indicates it has finished cooking, quick release the steam. Turn the Instant Pot on the saute function.
- Open the pot and add the milk, heavy cream, shredded cheese, cream cheese, dry white wine, and spinach. Stir until the cheese has melted.
- Combine the flour and water in a separate bowl. Stir and add it to the pot. Stir the soup to thicken.
- Cool before serving.
Stove Top
- Follow the instructions on the package for how to cook the lasagna noodles. When cooked, set aside.
- Add the olive oil, chicken cubes, 1 teaspoon of Italian Seasoning, salt, and pepper to taste to a large pot or Dutch oven on medium-high heat.
- Cook for the chicken for 5-6 minutes until browned and no longer pink. Remove the chicken and set aside.
- Drizzle an additional teaspoon of olive oil in the pot. Add the onions, carrots, and celery. Cook for 3-4 minutes until the veggies are soft and the onions are fragrant. Add in the garlic and stir.
- Add the chicken back to the pot, along with the broth, Italian Seasoning, milk, heavy cream, shredded cheese, cream cheese, dry white wine, and spinach. Stir and allow to cook for 10-12 minutes until the cheese has melted.
- Combine the flour and water in a separate bowl. Stir and add it to the pot. Stir the soup to thicken. Add in the cooked lasagna noodles and stir.
- Cool before serving.
Video
Notes
- I use standard lasagna, not oven ready. Oven ready will cook too fast than needed for this recipe.
- You can use any type of pasta you wish. In general, you want to cook pasta in the Instant Pot for half of the time noted on the package and subtract one additional minute. Pay close attention to this, especially, if you are using whole wheat pasta.
- The soup is meant to be thick and creamy. You can add more or use less broth to adjust the soup to meet your desired consistency.
- I like to use chicken breasts, but you can use any type of chicken you like. You can use cut up chicken thighs or legs and the cook time will remain the same. Be sure to brown the chicken first.
- You can also buy a rotisserie chicken from the store and cut it up to use in the soup to save time. You won't need to pressure cook the ingredients. Cook the soup on medium-high until warm.
- You can lower the fat in the recipe by using fat free cream cheese if you wish, along with coconut milk to substitute for the whipping cream.
- You can substitute cornstarch for all-purpose flour.
- If you are interested in a low carb thickener, you can use xanthan gum. Take ½ a teaspoon and add it to a small bowl with a few tablespoons of cooked soup. Stir until it thickens and add it back to the pot.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Ma’Kayla D. says
Brandi!! This the one. It’s creamy, full of flavor without a million herbs and spices, smooth, and just makes your heart happy. This soup is so damn good. Officially on the freezer meal list to prep for baby’s arrival.
Side note, I did go in and cut up the lasagna noodles as much as I could to get the pieces smaller into strip form similar to the final product picture above. The extra step really made it all come together for the perfect “bites” while eating.
staysnatched says
I'm glad you enjoyed the recipe! I don't have to cut up my strips because they will start to do that on your own as you stir it.
Robin Nordman says
Hi Brandi! Thank you for including both the instapot and stovetop versions of this. Can't wait to try this now that it is officially #SoupSeason 😀
staysnatched says
Let me know what you think!
Shauna says
I did the coconut milk option and now I only want to use coconut milk in my soups from now on, it really adds a layer of flavor. I also subbed mushrooms for the chicken to make it vegetarian. I’m already thinking about when I’m going to eat the portions I have freezing, so good!
staysnatched says
Yay! I love your substitutions.
Stacey H says
Hi Brandi! I just made this tonight and it was a HUGE hit! My teenage boys and husband loved it! I did the stovetop recipe using rotisserie chicken. Yummy, yummy!! Just one small correction to your stove pot instructions - when to add the broth? I did it in step 5 when adding the milk, cream etc. It worked good adding it then. Hopefully that was the right time. Thank you for the recipe!
staysnatched says
Thanks for catching! With stovetop, everything can go in at the same time. Glad you enjoyed it!
Jill says
Great recipe. It was simple and delicious. If you like Stouffers Veggies Lasagna you need to try this recipe because it is better. Thanks Stay Snatched!
staysnatched says
You're welcome! I'm glad you enjoyed this.
Shannon says
There is not a recipe I have made from Stay Snatched I haven’t enjoyed. This soup is so tasty!! It is going to be perfect for lunches at work!
staysnatched says
Yay! I'm glad you enjoyed it.
Karri says
Legit!!!!! Made this for my family last night and everyone loved it!! The kids said the broth kinda reminded them of pot pie.
staysnatched says
That's a great way to describe it!
Michelle says
Fantastic recipe! I just finished making the stove top version, and my family can’t say enough good things about it! It’s creamy, and flavourful, and works really well with gluten free noodles! Thank you for such a great recipe!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Chris says
Note - on Stove Top section I didn't see where the directions had you add the chicken stock - probably just an error. Also think it would be better with twice the chicken and half the noodles. I also made the noodles in much smaller pieces.
staysnatched says
It's in Step 5 of the instructions. If you pressure cook the noodles will form smaller pieces.
Keri says
Made my second soup of the night from your site! This is AMAZING. Obsessed with the seafood lasagna, and this cream sauce is just perfect.
Freeing half for next week. Defiantly will be making this often. Thank you!
2 instant pot soups today, took me no time at all.
staysnatched says
Yay! So glad to hear it.
Cassandra H says
I made this for myself and it was by far some of the best soup I have EVER made. It's so flavorful, I could easily eat it a few times a week for lunch at the office and not be bored. I took some over to my parents who weren't feeling well and they ate all of it. They requested that I remake it or share the recipe and my Dad said it was the best chicken soup he has ever had.
staysnatched says
Wow! I'm so happy to hear this. I"m glad you enjoyed the recipe.
Jackie says
This is my new FAVORITE soup!!!! It was creamy and thick and flavorful! I was excited to have the left overs the next day but our nanny ate the rest and she absolutely loved it too! Definitely plan to make a few batches of this again soon!
staysnatched says
haha! It's best to make in batches.
Laurin W says
This soup has been on repeat in my house - can't stop, won't stop. I think it's even better left over. SO. GOOD.
staysnatched says
Wonderful! I'm so glad you enjoyed it!
Ashlynn says
This was seriously the best soup I’ve ever had. It had so much flavor and was so quick and easy. I’ve made this twice for our family and we can’t ever get enough! I can’t say enough how great this recipe is (and Brandi for that matter!). I made this and knew I had to have her cookbook too, I ordered three after having this recipe. I look through her recipes when planning my meals for the week knowing I’ll have great, flavorful options that my family and I will love.
staysnatched says
Yay! I'm so glad you like the flavor!
Alayna says
This soup is amazing! Easy to prep and reheats well! Thanks for sharing, can't recommend enough! Excited to try more of your recipes in the future 🙂
staysnatched says
Wonderful! I hope you enjoy more recipes.
Michelle A Walker says
Hi Brand!! This recipe was a huge hit with my household of finicky eaters. I purchased my instant-pot just for this recipe. I loved this one pot full of deliciousness. I followed the recipe given and it turned out AMAZING. I have tried several of your recipes and they were all wonderful. This Chicken Lasagna Soup is my Favorite. Thank you for sharing this delicious recipe. My children can't wait for me to make it again ❤
staysnatched says
Yay! So glad to hear this is a favorite!
Mariana says
Truly a delicious triumph! With 3 kids it’s hard to know if these veggie rich soups will be a good option and this one did not disappoint! The kids all tore it up, even the picky toddler was able to get down with the broth.
I did pre-cook my chicken breasts ahead of time and still made the soup in the IP. I added the chicken after the noodles cooked before the milk and cheese which was plenty of time for the chicken to heat up to soup temperature without the chicken getting over cooked. Will probably break up the lasagna a bit more next time to save the kids the stress of cutting up long noodles.
So tasty!!
staysnatched says
Wonderful! I'm glad you enjoyed the recipe.
Kristin Jackson says
So so good! My 8 year old who is so so picky absolutely loved it! Thank you 😊
staysnatched says
I love when I can impress a picky eater!
Jessica says
This was delicious. Will def make it again!
staysnatched says
I'm so glad you enjoyed it!
Sabrina Boucher says
THE FLAVOR! Yes, this soup is delicious. I made it a few weeks ago and ended up freezing some. Last week I defrosted it to have for lunch and it was just as good as the first time.
staysnatched says
Yes! This is a great one to freeze!
Rochelle says
This was a great dish. Very hearty and satisfying. I didn't have lasagna noodles, so I used whatever I had. I will definitely make this again.
staysnatched says
Awesome! So glad to hear.
K. Sam says
Love this. So delicious, flavorful & easy to prepare. Thank you!
staysnatched says
You're welcome! I'm glad you enjoyed it.
Kate says
Spectacular! Comparable to the Tuscan Soup at Olive Garden. I didn’t have any dry white wine and i am sure that it would have made it extra special, but it was still lovely without it.
Thank you so much for your website. All of your recipes are tasty, simple, and foolproof!
staysnatched says
You’re welcome! I’m glad you enjoyed it.
Lydia says
Made the Creamy Chicken Lasagna Souo two weeks in a row and I don't even care that it's summer and hot as hell outside. This is going to be in rotation all year long. So good!
staysnatched says
Yes! A year round favorite!
Libby says
So delicious and easy! I used 7ish oz of Campanelle pasta (kinda looks like curled up mini lasagna noodles) and it worked perfectly. This will be put into the rotation for sure! Thanks for another delicious recipe, Brandi! (Did I miss where the rest of the Italian Seas. goes in? I’ve read and re-read it but don’t see it. I threw it in at the end.)
staysnatched says
In the soup.
Gabe says
Such a great recipe and final product! It is so so creamy and rich - our favorite “chicken noodle” soup to date!! This hits every craving and takes it to a whole other level. This will absolutely be in our regular soup rotation from now on!
staysnatched says
I’m glad to hear it will be in the rotation!
Ashley F says
This is incredible. Flavor in every last bite! Added the spinach in the cream sauce and it is chefs kiss! Now to fight my husband over the leftovers.
staysnatched says
haha that's a tough one.
Pamela S. says
This soup came out absolutely delicious! My husband loves it! I used 12 noodles (so a little more broth) and a bit more veggies - came out looking just like yours so I knew I did well! Thank you!
staysnatched says
You're welcome! I'm so glad you enjoyed it.
Debbie says
Yum, this is good! So easy and flavorful, plus all ingredients I keep on hand. I used canned chicken breast, palmini lasagna sheets, xanthan gum and followed the instant pot directions. It turned out great! Thank you!
staysnatched says
You're welcome. I'm glad you enjoyed it.
Alex Applegate says
Love how easy and delicious this recipe is! Hearty and perfect for those chilly days! Will defiantly be making this again!
staysnatched says
I'm so glad to hear it.
Colleen says
So tasty! Love that it was all done in one pot, too. Next time I make it, I’ll probably add more chicken and a few less noodles. Every recipe of from Brandi is guaranteed to deliver, and the detailed instructions and videos make it so simple. Thank you!
staysnatched says
You're welcome.
K. Sam says
Love this recipe. Although my fam maybe tired of me making 🙃 Super yummy & easy.
staysnatched says
haha! So glad to hear it.
Cassie says
One of my all time favorites! so easy so delicious. once you make it will leave you wondering where it has been your whole life!
staysnatched says
haha! I love to hear that.
Sarah says
We really liked this. The noodles didn't seem to break up too much so we'll likely try with a different style noodle next time (I'm thinking farfalle) since the noodles were a bit too large to easily manage in a soup. Taste-wise, it was delicious!
staysnatched says
You can also break them up on your own prior to adding them if that's what you like. I'm glad you enjoyed it.
Robert R says
Beautiful and great flavors with this soup recipe. The soup never thickened up for us. Followed the flower and water directions. We always follow a recipes direction the first time through. Will make again, but will try corn starch or xanthan gum instead of flour. We have had better luck with those as thickeners vs flour.
staysnatched says
Thanks for sharing.
Cassie A says
This is a crowd pleaser! One of my favorite stay snatched recipes. Creamy delicious and one pot recipe! What more could you ask for?
staysnatched says
I’m so glad you enjoyed it!