This creamy chicken lasagna soup is a warm hug in a bowl! With tender chicken, pasta, and a rich cheese flavor, it’s perfect for chilly days.
You can’t go wrong with a soup that tastes like lasagna! I love topping mine with extra cheese and some fresh herbs—it makes every spoonful a delight!
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor to the base of the soup. You can substitute with avocado oil or butter if needed. I often use butter for a richer taste!
Chicken Broth: A good broth gives depth to your soup. You can use vegetable broth for a lighter version or low-sodium broth if you’re watching salt intake. Homemade broth is the ultimate choice!
Shredded Chicken: Rotisserie chicken is perfect because it’s pre-cooked and flavorful. If you’re vegetarian, try using canned chickpeas or cooked lentils instead!
Cheese Tortellini: Cheese tortellini are great for this recipe. If you’re gluten-free, you can opt for gluten-free pasta or any filled pasta that suits your taste.
Heavy Cream: For a lighter soup, replace heavy cream with half-and-half or a non-dairy milk like almond or oat milk, though the flavor may change slightly. I love the creaminess that heavy cream offers!
What’s the Best Way to Sauté Vegetables for This Soup?
Sautéing the vegetables correctly sets the stage for flavorful soup. Here’s how to do it right:
- Heat the olive oil over medium heat until it shimmers. This ensures even cooking.
- Add onion, carrots, and celery first. Sauté for about 5-7 minutes until they are soft and fragrant. This creates a tasty base.
- Add garlic and herbs only after the other vegetables have softened. This prevents burning and preserves their flavor.
Taking your time during this step makes a big difference! I always aim for that slight caramelization to enhance the soup’s flavor.
How to Make Creamy Chicken Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 8 ounces cheese tortellini (or any filled pasta)
- 3/4 cup heavy cream
- 1 cup fresh spinach leaves, roughly chopped
- 1/2 cup sun-dried tomatoes, chopped (optional)
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil or Italian seasoning for garnish (optional)
- Crusty bread or garlic bread, for serving
How Much Time Will You Need?
This delicious creamy chicken lasagna soup takes about 15 minutes to prepare and about 20 minutes to cook. Overall, expect to spend about 35 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender and fragrant—this creates a great base of flavor!
2. Add Garlic and Spices:
Next, toss in the minced garlic, oregano, basil, crushed red pepper flakes (if you like a little heat), salt, and pepper. Stir everything together for about 1 minute to let those wonderful aromas develop.
3. Make the Broth:
Pour in the chicken broth and increase the heat until it’s boiling. This will give your soup a hearty flavor!
4. Add Chicken and Sun-Dried Tomatoes:
Once the broth is boiling, reduce the heat to a gentle simmer. Add in the shredded chicken and sun-dried tomatoes, if using. Let it simmer for about 5 minutes to meld those delicious flavors together.
5. Cook the Tortellini:
Now, add the cheese tortellini to the boiling soup and cook according to the package instructions (usually about 3-5 minutes) until they’re nice and tender. The tortellini provides that comforting pasta goodness!
6. Stir in the Cream and Spinach:
Lower the heat and gently stir in the heavy cream and chopped spinach. Cook for another 2 minutes until the spinach is wilted and the soup is warm throughout.
7. Add Parmesan:
Remove the pot from the heat and stir in the grated Parmesan cheese. This gives the soup its creamy, cheesy finish. Yum!
8. Taste and Season:
Give your soup a taste and adjust any seasonings with salt and pepper as needed. This is your chance to make it just right!
9. Serve and Enjoy:
Serve your hot creamy chicken lasagna soup garnished with extra Parmesan and fresh basil or Italian seasoning. Pair it with some crusty bread or garlic bread on the side for dipping. Enjoy every spoonful!
This soup is a cozy tribute to lasagna, bringing together rich flavors, creamy goodness, and savory chicken—all in a delightful bowl! Happy cooking!
Can I Use Different Pasta Instead of Tortellini?
Absolutely! While cheese tortellini adds a delicious touch, you can use any filled pasta, such as ravioli. Regular pasta works too; just adjust the cooking time according to the package instructions.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, adding a splash of broth or cream if the soup gets too thick.
Can I Make This Soup in Advance?
Yes, you can! Prepare the soup up to step 6, then cool and store in the refrigerator. Just add the cream, spinach, and Parmesan when you’re ready to heat it up. This ensures the cream remains fresh and the spinach wilts perfectly!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, try half-and-half or a non-dairy milk like almond milk. Keep in mind that using these alternatives may slightly change the texture and richness of the soup, but it will still be delicious!
