OnePot Creamy Chicken Lasagna Soup in 30 Minutes (Weeknight)

OnePot Creamy Chicken Lasagna Soup in 30 Minutes (Weeknight)

Creamy Chicken Lasagna Soup: Cozy Comfort in a Bowl

Hey there, food lovers! Today we’re diving into one of my absolute favorite recipes that’s bound to warm your heart and fill your belly—Creamy Chicken Lasagna Soup. I’m so excited to share this dish with you because it’s got all the comforting elements of lasagna but in a cozy, easy-to-make soup. Think crispy edges, rich flavors, and that creamy goodness you crave. So, grab your apron, and let’s get cooking together!

A Trip Down Memory Lane

Before we dive into the recipes and all the delicious details, let me share a little story. Growing up, my family had this weekly tradition where we’d gather every Sunday for a big, hearty dinner. My mom would team up with my grandma in the kitchen, and it was a beautiful chaos of laughter, the clatter of pots and pans, and, of course, the smell of something amazing wafting through the air. Lasagna was a staple on those days—layered, cheesy, and bubbling with gooey goodness.

But washing those dishes afterward… well, let’s be honest, it wasn’t the best part. Fast forward to today, and I still crave that delicious taste, but I wanted to create something simpler, something that gives you that lasagna vibe with a lot less fuss. Enter my Creamy Chicken Lasagna Soup! It’s everything you love about lasagna but in one pot. The ease and flavors took me right back to those Sunday dinners, and I can’t wait for you to experience it too.

Ingredients

Here’s what you’ll need to whip up this dreamy dish—check out my little chef insights for each ingredient!

• 1 onion: A foundational flavor for any soup. It lends sweetness and depth. If you’re not a fan of onion, try using shallots instead for a milder taste.

• 1 leek (just the white/light green part): Adds a subtle sweetness and a refined flavor. Leeks can be a pain to clean sometimes; make sure to rinse between the layers to get all the grit out.

• 1 large carrot: Brings color and a natural sweetness. If you’re short on carrots, diced bell peppers can work in a pinch!

• 4 garlic cloves: Because, let’s face it, garlic makes everything better! You can adjust this based on how garlicky you want your soup to be.

• 1 tbsp Italian seasoning: A mix of dried herbs that gives your soup that classic Italian flavor. You can use a personal blend of oregano, basil, and thyme, if you prefer.

• Salt and pepper: Essential for seasoning, but remember to adjust this based on your chicken broth; some brands are saltier than others!

• Fresh thyme: Adds a lovely aroma and flavor. If you don’t have fresh thyme on hand, dried thyme works just fine—just use about a third of the amount.

• 2 tbsp flour: This is your thickener! Use all-purpose flour or try cornstarch if you’re going gluten-free; it works perfectly with a little adjustment in the method.

• 1 cup dry white wine: Adds depth and complexity to your soup. If you’d prefer to skip it, replace it with extra chicken stock, which will still give you a rich flavor!

• 1 box (approx 4 cups chicken stock): The heart of your soup! Homemade stock is the best if you have it, but store-bought works well too.

• 2 cups water: Adjust the consistency of your soup. You can use all stock if you want a richer flavor!

• Parmesan cheese (+ rind): This brings a lovely nutty flavor to the soup and the rind adds tremendous depth. Don’t throw away that rind—it’s like magic in soups!

• 7-9 lasagna pieces (broken): This is your nod to classic lasagna! Use regular or whole wheat lasagna sheets. They should be broken into pieces; no perfect squares here!

• 1 cup chopped chicken: I love using rotisserie chicken for its ease, but feel free to use leftover chicken or even pre-cooked grilled chicken!

• 1 cup heavy cream: This gives the soup that luxurious creaminess. If you’re looking for a lighter version, you can use half-and-half or even coconut milk for a dairy-free option.

• ¾ cup mozzarella cheese (shredded): Because cheese is life! Feel free to swap this for any cheese you adore, like gouda or smoked mozzarella for a twist.

• 1-2 cups chopped spinach: You can sneak in some greens—why not? Feel free to swap spinach for kale or any leafy green you have on hand.

Here’s what your ingredient list looks like visually:

Step-by-Step Instructions

Alright, let’s get cookin’! Follow along step-by-step, and I’ll share my little tips to help you along the way:

1. Prep Your Veggies:

   • Start by dicing your onion and leeks, and chop your carrot. Mince your garlic. The more uniform you chop, the more evenly everything will cook.

2. Sauté the Aromatics:

   • In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add your diced onion and leek, and sauté until they’re soft and translucent, about 5 minutes. You want to bring out their natural sweetness!
   • Chef Hack: Toss a pinch of salt in while sautéing. It helps draw the moisture out, making them even softer!

3. Add Carrots and Garlic:

   • Next, toss in your diced carrot and minced garlic. Cook for another 2-3 minutes until the garlic is fragrant. Be careful not to burn the garlic; it’ll taste bitter if you do!

4. Season It Up:

   • Sprinkle in your Italian seasoning, salt, and pepper. Add the fresh thyme and stir it all together.

5. Make It a Bit Thicker:

   • Dust the flour over the sautéed veggies, stirring constantly for about a minute to cook off the flour’s raw taste. This step thickens your soup and gives it body!

6. Deglaze with Wine:

   • Pour in the white wine and scrape the bottom of the pot. Those little bits of flavor are gold! Let it simmer for about 2-3 minutes until it reduces slightly.

7. Add Stock and Water:

   • Pour in the chicken stock and water. Add a Parmesan rind if you’ve got one floating about—trust me, it’s worth it!

8. Bring to a Boil:

   • Bring the pot to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. This allows all those cozy flavors to mingle!

9. Lasagna Pieces Time:

   • Break your lasagna sheets and stir them into the simmering soup. Cook for about 10-12 minutes until they’re tender—just like classic lasagna, but with a twist!

10. Make It Creamy:

    • Stir in your chopped chicken, heavy cream, and mozzarella cheese. Let it simmer for another 5 minutes until it’s bubbly and delicious.

11. Add Spinach:

    • Throw in the chopped spinach and let it wilt for just a minute or two. It’ll brighten up your soup and make it feel extra vibrant!

And voila! Your Creamy Chicken Lasagna Soup is ready to be served.

Serving Suggestions

Now, let’s talk about presentation! Serve your soup hot in a cozy bowl, topping it off with some freshly grated Parmesan cheese and a sprinkle of cracked black pepper for visual appeal. You can also add a drizzle of olive oil or a sprinkle of fresh herbs for that Instagram-worthy touch. Pair it with a crusty baguette or garlic bread on the side for a complete meal!

Recipe Variations

1. Spicy Kick: Add a pinch of red pepper flakes or a swirl of sriracha for a spicy twist!

2. Vegetarian Delight: Swap out the chicken for chickpeas or black beans for a vegetarian-friendly option. You can also replace the chicken broth with vegetable broth!

3. Seafood Twist: If you’re a seafood lover, try substituting the chicken with shrimp or crab. Just add it in the last few minutes of cooking, so it stays succulent!

4. Dairy-Free Adaptation: Use coconut milk instead of heavy cream and nutritional yeast in place of cheese for a creamy, dairy-free option.

5. Herb Lovers: Mix in other fresh herbs like basil or parsley for a fragrant finish.

Chef’s Notes

You know, every time I make this soup, it brings back those warm, cozy memories of family meals. It’s so easy to make, and each batch is slightly different based on what I have on hand—sometimes I’ll toss in leftover veggies or play around with whatever cheese I have available.

One time, I completely forgot to put the chicken in! I didn’t realize until my husband was half-way through his bowl. But you know what? It still tasted great! That’s the beauty of this recipe; it’s pretty flexible, just like life!

FAQs and Troubleshooting

1. Can I make it in advance?

   • Absolutely! You can prepare the soup and store it in the fridge for up to 3 days. Just add a little extra stock or water when reheating, as the lasagna noodles might soak up some liquid.

2. The soup is too thick; what should I do?

   • Not a problem at all! Just stir in some extra stock or water until you reach your desired consistency.

3. How do I store leftovers?

   • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave until heated through.

4. Can I freeze it?

   • Yes, but I recommend freezing it before adding the cream and spinach. You can store it in freezer-safe containers for up to 2 months. When you’re ready to enjoy, thaw it and then add the cream and spinach when reheating.

Nutritional Info

While keeping track of nutritional content isn’t my primary concern when I’m cooking for love, it’s handy information to have! This recipe serves about 6 and here’s a rough idea of what you’re getting:

• Calories: Approximately 500 per serving
• Protein: 25g
• Carbohydrates: 35g
• Fat: 30g

Remember, exact nutritional numbers will vary based on brands and specific quantities used!

So, there you have it—my delicious, creamy Chicken Lasagna Soup. Just like my mom and grandma used to make, with a few twists to make it easier and just as satisfying. I can’t wait for you to try it and make some delicious memories in your kitchen! Happy cooking, crunch enthusiasts! 🥘✨

Creamy Chicken Lasagna Soup

Print Recipe

A cozy and comforting soup that combines all the flavors of lasagna with the ease of a one-pot dish.

• Author: Crunchytable
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten-Free option available

Ingredients

Scale 1x2x3x

• 1 onion
• 1 leek (just the white/light green part)
• 1 large carrot
• 4 garlic cloves
• 1 tbsp Italian seasoning
• Salt and pepper to taste
• Fresh thyme
• 2 tbsp flour
• 1 cup dry white wine
• 1 box (approx 4 cups) chicken stock
• 2 cups water
• Parmesan cheese (+ rind)
• 7–9 lasagna pieces (broken)
• 1 cup chopped chicken
• 1 cup heavy cream
• ¾ cup mozzarella cheese (shredded)
• 1–2 cups chopped spinach

Instructions

1. Prep your veggies: Dice your onion and leeks, and chop your carrot. Mince your garlic.
2. Sauté the aromatics: In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add your onion and leek, and sauté until soft and translucent, about 5 minutes.
3. Add carrots and garlic: Toss in your diced carrot and minced garlic. Cook for another 2-3 minutes until fragrant.
4. Season it up: Sprinkle in your Italian seasoning, salt, and pepper. Add the fresh thyme and stir it together.
5. Make it a bit thicker: Dust the flour over the sautéed veggies, stirring constantly for about a minute.
6. Deglaze with wine: Pour in the white wine and scrape the bottom of the pot. Let it simmer for about 2-3 minutes.
7. Add stock and water: Pour in the chicken stock and water. Add a Parmesan rind if available.
8. Bring to a boil: Heat the pot until it boils gently, then reduce heat and let it simmer for about 10 minutes.
9. Lasagna pieces time: Break your lasagna sheets and stir them into the soup. Cook for about 10-12 minutes.
10. Make it creamy: Stir in your chopped chicken, heavy cream, and mozzarella cheese. Let it simmer for another 5 minutes.
11. Add spinach: Toss in the chopped spinach and let it wilt for a minute or two.

Notes

Feel free to adjust the recipe by swapping chicken for beans for a vegetarian version. You can also freeze it before adding cream and spinach for later use.

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 6g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg

Keywords: chicken soup, lasagna soup, Italian comfort food