Creamy Chicken Lasagna Soup Recipe – Easy Cold Weather Comfort Meal

There’s just something magical about a big pot of creamy soup simmering on the stove while everyone gathers in the kitchen. This Chicken Lasagna Soup Recipe brings all the cozy flavors of classic lasagna into a rich, spoonable bowl of comfort. It’s creamy, hearty, and packed with tender chicken, pasta, and savory goodness—basically everything you love about comfort food, but made easier.

When the temperatures drop and you’re craving those warm, satisfying Cold Weather Comfort Meals, this recipe checks every box. It has the indulgent feel of your favorite baked pasta but without the layering, baking, or extra dishes. Think of it as one of those Casserole Dish Meals transformed into a simple, stress-free soup that’s perfect for busy weeknights.

Looking for new Chicken Breast Soup Ideas that aren’t the usual noodle routine? This one is a total game-changer. It’s also perfect for anyone wondering What To Make With Lasagna Noodles besides traditional lasagna. Break them up, toss them in, and let them soak up all that creamy, savory flavor.

Because it’s made with rich ingredients, it easily fits into comforting Meals With Heavy Cream—giving you that silky texture that makes every bite irresistible. Plus, it belongs right at the top of your list of Easy Creamy Soup Recipes Quick enough for hectic evenings but cozy enough for Sunday dinner.

It’s one of those Family Friendly Soup Recipes that everyone will ask for again and again. And honestly? It’s also one of the best Easy Meals When Sick Comfort Foods to have in your back pocket—warm, soothing, and made with love in every spoonful.

Creamy Chicken Lasagna Soup Recipe – Easy Cold Weather Comfort Meal

---

Ingredients

For the Soup:

• 2½ tablespoons unsalted butter
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2½ teaspoons Italian seasoning blend
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 4 cups chicken broth
• 1 pound boneless, skinless chicken, cut into bite-sized pieces
• ¼ cup oil-packed sun-dried tomatoes, thinly sliced
• 2 cups pasta (any short shape or broken lasagna noodles)
• 1 cup half-and-half
• 2 tablespoons cornstarch
• 1 cup fresh spinach
• ¼ teaspoon smoked paprika

For Topping:

• Ricotta cheese
• Grated Parmesan cheese
• Shredded mozzarella cheese

---

Instructions

1. In a large Dutch oven or soup pot, melt the butter over medium heat. Add the chopped onion and sauté for several minutes until softened and lightly golden. Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook briefly, just until fragrant, allowing the herbs and spices to bloom.
2. Pour in the chicken broth and add the chicken pieces along with the sliced sun-dried tomatoes. Bring everything to a gentle simmer and cook until the chicken is fully cooked through and tender, about 12–15 minutes.
3. Meanwhile, cook the pasta in a separate pot of well-salted boiling water until just al dente. Drain and set aside. Preparing it separately helps maintain the perfect texture and prevents the noodles from soaking up too much of the soup.
4. Once the chicken is done, transfer it to a plate and shred or chop it into smaller pieces if desired. In a small bowl, whisk the half-and-half with the cornstarch until smooth. Gradually stir this mixture into the simmering soup, whisking continuously. Let it cook for a couple of minutes until the broth thickens slightly.
5. Add the smoked paprika, return the chicken to the pot, then stir in the cooked pasta and fresh spinach. Simmer briefly, just until the spinach wilts.
6. Serve hot, finishing each bowl with a spoonful of ricotta, a sprinkle of Parmesan, and a handful of mozzarella for that classic lasagna-inspired touch.