Description
This Rich Creamy Chicken Lasagna Soup is the ultimate comfort food, combining the hearty flavors of lasagna with the cozy warmth of a bowl of soup. Layers of tender shredded chicken, savory Italian sausage, and al dente lasagna noodles are simmered in a rich tomato broth, then finished with a creamy touch of heavy cream and melted mozzarella. Topped with fresh basil and Parmesan cheese, this soup delivers all the indulgence of traditional lasagna in a comforting, easy-to-eat format. Perfect for chilly nights or when you’re craving something satisfying yet effortless, this recipe is sure to become a family favorite. Serve it with crusty garlic bread or a side salad for a complete meal that’s as comforting as it is delicious!
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded (rotisserie chicken works great!)
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper to taste
- 2 cups broken lasagna noodles (about 6–8 uncooked noodles, broken into bite-sized pieces)
- ½ cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded mozzarella cheese
For Garnish:
- Fresh basil, chopped
- Grated Parmesan cheese
- Optional: Red pepper flakes (for extra spice)
Instructions
1. Brown the Sausage:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through (about 6-8 minutes). Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
2. Sauté the Aromatics:
- In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Build the Soup Base:
- Return the cooked sausage to the pot. Add the shredded chicken, crushed tomatoes, chicken broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine and bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
4. Cook the Noodles:
- Add the broken lasagna noodles to the pot and simmer for 8-10 minutes, stirring occasionally, until the noodles are tender.
5. Add Cream and Cheese:
- Stir in the heavy cream and shredded mozzarella cheese until the cheese is melted and the soup is creamy. Taste and adjust seasoning if needed.
6. Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese. Add a sprinkle of red pepper flakes for extra heat if desired.
- Serve hot with crusty garlic bread or a side salad for a complete, comforting meal!
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Main Course
- Cuisine: Italian
