Have you ever wanted lasagna for dinner but didn’t feel like dealing with all the layers and baking time? This chicken lasagna soup has the same tomato, pasta, and cheese flavors, but everything cooks together in one pot.
I make it with ground chicken, broken lasagna noodles, spinach, tomatoes, and plenty of cheese on top. It takes about 40 minutes from start to finish, so it works well for a weeknight dinner when I need to get something on the table without spending the whole evening in the kitchen.
My kids love soup, so recipes like this are always an easy choice in our house. I usually serve it with garlic bread for dipping, and the leftovers make a good lunch the next day.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp paprika
- Salt and black pepper, to taste
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 8 lasagna noodles, broken into large pieces
- 2 cups fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley or basil, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground chicken and cook for 5 to 6 minutes, breaking it into small pieces with a wooden spoon.
- Add the diced onion and cook for another 3 to 4 minutes, until softened. Stir in the garlic, Italian seasoning, basil, paprika, salt, and black pepper. Cook for 30 seconds.
- Add the tomato paste and stir it into the chicken. Cook for 1 minute to deepen the tomato flavor.
- Pour in the crushed tomatoes and chicken broth. Stir well and bring the soup to a gentle boil.
- Add the broken lasagna noodles. Reduce the heat and simmer uncovered for 12 to 15 minutes, stirring occasionally so the noodles do not stick together.
- Once the noodles are tender, stir in the spinach and half of the Parmesan. Cook for another 2 minutes, until the spinach wilts.
- Taste the soup and add more salt or pepper if needed. If it has become too thick, add a little more chicken broth.
- Ladle the chicken lasagna soup into bowls. Top each serving with mozzarella, the remaining Parmesan, and chopped parsley or basil.
For a creamier soup, stir in ½ cup of heavy cream after the noodles have finished cooking.
Frequently Asked Questions
Can I use chicken breast instead of ground chicken?
Yes. Cut the chicken breast into small pieces and cook it with the onion. You can also use cooked shredded chicken and add it during the final 10 minutes.
Can I use rotisserie chicken?
Yes. Rotisserie chicken makes this soup even quicker. Add about 3 cups of shredded chicken after the noodles are almost cooked.
Do I need to cook the lasagna noodles separately?
No. The noodles cook directly in the soup and absorb some of the tomato and chicken flavor. Stir occasionally so they do not stick together.
Can I use a different type of pasta?
Yes. Mafaldine, bow ties, fusilli, or broken tagliatelle all work. Check the package and adjust the cooking time as needed.
How can I make chicken lasagna soup creamy?
Stir in ½ cup of heavy cream at the end of cooking. Keep the heat low once the cream has been added.
What can I use instead of spinach?
Kale, Swiss chard, or zucchini are good substitutes. Kale will need a few extra minutes to soften.
How do I keep the pasta from becoming too soft?
Cook the noodles only until tender. If you plan to keep leftovers, cook the pasta separately and add it to each bowl before serving.
How long does chicken lasagna soup last in the fridge?
Store it in an airtight container for up to three days. The noodles will absorb more liquid, so add a splash of chicken broth while reheating.
Can I freeze it?
Yes, but it is best to freeze the soup without the noodles, spinach, or cheese. Add freshly cooked noodles when you reheat it.
What should I serve with chicken lasagna soup?
I usually serve it with garlic bread, a simple green salad, or toasted bread. It is also filling enough to serve on its own.