As the seasons turn and the days grow colder, there’s nothing quite as comforting as a warm, hearty bowl of soup. This creamy lasagna soup brings together the beloved flavors of classic lasagna with a delicious, creamy twist, perfect for cozy evenings. Made with tender shredded chicken, spinach, and savory herbs, this dish combines the richness of lasagna with the comfort of a one-pot meal. Plus, with easy stovetop, crockpot, and instant pot options, you can create this creamy lasagna soup no matter how much time you have.

Whether you’re a lasagna lover or simply looking for a new go-to soup recipe, this dish has it all. Let’s dive into the recipe!

Ingredients

• 2 tablespoons salted butter

• 2 tablespoons all-purpose flour

• 1 yellow onion, chopped

• 2 cups mushrooms, sliced

• 2-4 cloves garlic, minced or grated

• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

• 1 tablespoon fresh basil (or 1 teaspoon dried)

• 2 teaspoons dried oregano

• Kosher salt and black pepper, to taste

• 6 cups low-sodium chicken broth

• 3/4 pound boneless, skinless chicken breasts

• 8 lasagna noodles, broken into pieces

• 4-6 cups baby spinach, roughly chopped

• 1 cup coconut milk, heavy cream, or whole milk

• 1/2 cup grated parmesan

Instructions

Crockpot Method

1. Set your crockpot to high, then melt the butter and flour together for about 5 minutes.

2. Add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken, seasoning with salt and pepper.

3. Cover and cook on low for 6-8 hours (or high for 4-5). Shred the chicken.

4. During the last 15 minutes, turn the heat to high. Stir in the noodles, spinach, and cream. Cook until noodles are soft, or boil separately and add.

5. Stir in cheeses until melted. Adjust consistency with additional broth or water as needed.

Stovetop Method

1. Melt butter and flour in a large pot for 1-2 minutes. Add onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in chicken broth. Add chicken, seasoning with salt and pepper.

2. Cover and cook over medium heat for 20-25 minutes until chicken is cooked. Shred the chicken.

3. Bring soup to a boil, stir in noodles, spinach, and cream, cooking until noodles are soft (about 8 minutes).

4. Stir in cheeses until melted, adjusting thickness with additional broth or water if needed.

Instant Pot Method

1. Set to sauté. Melt butter and flour, then add onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Add broth and chicken, seasoning with salt and pepper.

2. Cover and cook on high pressure for 8 minutes. Shred the chicken.

3. Switch to sauté, add noodles, spinach, and cream, cooking until noodles are soft. Stir in cheeses until melted. Adjust consistency as desired.

Tips for the Perfect Lasagna Soup

• Noodles: Break the noodles before adding to avoid clumping.

• Cheese Serving Options: Add the cheese directly to the pot, or serve on the side for each bowl.

• Leftovers: Store in the fridge for up to 5 days or freeze for up to 3 months. Add extra broth when reheating to adjust consistency.

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