When the crushed tomatoes and broth hit the softened onion, the pot looks almost too thin to be lasagna. Then the broken noodles simmer in that tomato-rich broth and turn each ladleful into something hearty without a separate baking dish. Chicken lasagna soup brings the familiar layers of pasta, tomato, chicken, and cheese to the table in a bowl, with baby spinach stirred in at the end.
I cook the chicken in the broth first, then lift it out to shred while the noodles cook. That keeps the pasta from sitting in the pot through the chicken’s longer simmer, where it could turn too soft. The ricotta mixture goes on each bowl at the end, so you can scoop creamy cheese into the tomato broth as you eat. You get tender chicken and soft, ruffled noodles in every spoonful.
Kitchen Note
A 6-quart Dutch oven gives the chicken room in the broth and leaves enough space to stir once the noodles go in. In a smaller pot, those broken pieces are harder to move around as they soften.
Save this chicken lasagna soup for a cozy dinner with tender chicken, tomato broth, and a creamy ricotta topping.
Why the Ricotta Goes on the Bowl, Not in the Pot
It’s the spoonful of ricotta that makes this feel like lasagna, but stirring the cheese mixture into the whole pot would change the soup. The tomato broth would lose its clear, savory character, and the ricotta wouldn’t stay creamy in distinct pockets. Keeping the topping separate lets the broth stay tomato-forward while the cheeses soften where they meet the hot soup.
That little contrast matters from the first bite to the last. A spoonful can pick up broth, chicken, and noodles, then come back with a richer, cheesy finish. The mozzarella and Parmesan give the ricotta mixture more flavor and body, while parsley keeps it tasting fresh rather than heavy. Make the topping in its own bowl and add it to individual portions; the soup itself doesn’t need cream or extra cheese stirred through it.
This also makes serving simpler. The pot stays easy to ladle, and anyone who wants more cheese can add another spoonful without changing the texture of everyone else’s bowl. The topping softens gently against the hot soup instead of disappearing into it.
The Ingredients That Give This Soup Its Lasagna Character
- Crushed tomatoes and tomato paste — The paste gives the broth a concentrated tomato base, while crushed tomatoes bring body without large chunks. Store-brand cans work well here. If diced tomatoes are what you have, use the same can size; the broth will be noticeably chunkier.
- Low-sodium chicken broth — This gives the chicken and noodles a savory cooking liquid while leaving room to season the soup yourself. A basic store brand is fine; the low-sodium choice matters more than buying an expensive carton. If using regular-sodium broth, hold back the added salt at first and taste before serving.
- Chicken breasts — Boneless, skinless pieces are easy to shred and keep the soup from feeling too rich. Try to use breasts of similar thickness so they finish cooking around the same time. Boneless, skinless thighs work in the same amount, but have a richer taste and may need longer to reach the safe temperature.
- Lasagna noodles — Their wide, rippled pieces give the soup its recognizable lasagna feel. Use a sturdy boxed noodle; the least expensive kind is perfectly good. Break the sheets into similar-sized pieces so they’re easier to eat and cook more evenly.
- Baby spinach — Tender leaves wilt quickly into the hot soup without needing a separate pan. Choose fresh leaves that look crisp rather than slimy. If you leave the spinach out, the soup still works, though you’ll lose the soft green bites.
- Ricotta and the other topping cheeses — Whole-milk ricotta makes the topping creamy, and mozzarella helps it feel stretchy and substantial. Part-skim ricotta can stand in, but the mixture will be less rich. Everyday shredded mozzarella and grated Parmesan are fine; parsley brings a fresher finish, so use it fresh if possible.
Build the Tomato Broth Before the Noodles Go In
Soften the Onion and Wake Up the Tomato Paste
Heat the olive oil in the Dutch oven over medium heat, then cook the diced onion for 5 to 7 minutes, stirring occasionally, until it’s softened. You’re looking for translucent, tender pieces rather than browned edges. Add the garlic, tomato paste, Italian seasoning, salt, and black pepper, and stir constantly for 1 minute. Keep the paste moving across the bottom so it cooks evenly and doesn’t scorch.
Simmer the Chicken Gently
Stir in the crushed tomatoes and chicken broth, then add the chicken breasts and bring the pot to a boil. As soon as it boils, lower the heat to maintain a gentle simmer; a hard boil can make the chicken less tender. Cook for 15 to 20 minutes, until the thickest part of each breast reaches 165°F. Transfer the chicken to a plate and shred it with two forks.
Cook the Broken Noodles in the Broth
Add the lasagna pieces to the simmering soup and cook for 8 to 10 minutes, or follow the package directions if they call for a different time. Stir often while they cook, and check a piece before you decide they’re ready. The noodles should be tender all the way through without falling apart. They’ll continue to soften as they sit in the hot broth, so don’t leave the pot unattended at the end.
Wilt the Spinach and Finish Each Bowl
Stir the shredded chicken and spinach into the soup, then cook for 1 to 2 minutes, until the leaves wilt and the chicken is hot. In a small bowl, stir together the ricotta, mozzarella, Parmesan, and chopped parsley. Ladle the soup into bowls and top each serving with a spoonful of the cheese mixture. Keep the topping on the portions rather than stirring it through the pot.
Two Easy Ways to Adapt the Soup
Make It Gluten-Free
Replace the regular lasagna noodles with gluten-free lasagna noodles, broken into the same pieces. Cook them according to their package directions and check them near the end, since gluten-free noodles can soften at a different rate. The soup keeps its tomato-and-chicken base, though the pasta texture won’t be quite the same.
Serve It Without Dairy
Leave off the ricotta, mozzarella, Parmesan, and parsley mixture for a dairy-free bowl. The soup base still has chicken, tomato, noodles, and spinach, but it won’t have the creamy finish that makes the cheese topping taste like a lasagna layer.
Storage and Reheating
- Refrigerator: Keep leftovers covered for 3 to 4 days. The noodles will absorb broth and become softer as the soup sits.
- Freezer: The cooked noodles soften substantially after freezing. For the best texture, freeze the soup before adding noodles and spinach; thaw it in the refrigerator, bring it back to a simmer, then cook the noodles and finish with spinach.
- Reheating: Warm leftovers on the stovetop over medium-low heat, stirring gently until steaming throughout. Avoid a hard boil, which can make the noodles softer and more likely to break.
Questions That Come Up When Making Chicken Lasagna Soup
Chicken Lasagna Soup
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
- Add the garlic, tomato paste, Italian seasoning, salt, and black pepper and cook for 1 minute, stirring constantly.
- Stir in the crushed tomatoes and chicken broth, then add the chicken breasts and bring the soup to a boil. Reduce the heat to maintain a gentle simmer and cook for 15 to 20 minutes, until the thickest part of each breast reaches 165°F.
- Transfer the chicken to a plate and shred it with two forks.
- Add the broken noodles to the simmering soup and cook, stirring often, for 8 to 10 minutes or according to the package directions, until tender.
- Stir in the spinach and shredded chicken and cook for 1 to 2 minutes, until the spinach wilts and the chicken is hot.
- Stir together the ricotta, mozzarella, Parmesan, and parsley in a small bowl.
- Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture.
