Creamy Chicken Lasagna Soup

Lasagna is one of those dishes I always crave but rarely have time to make on a weeknight. All that layering and waiting for it to bake? Not happening when everyone’s hungry at six o’clock. But soup? Now that’s a different story.

That’s why this Chicken Lasagna Soup has become my go-to when I want all those cozy lasagna flavors without the fuss. You get the rich tomato base, the warmth of the spices, and those tender noodles—all in one pot. Plus, the coconut milk adds a creamy finish that makes it feel special without needing to mess with ricotta and mozzarella layers.

Want something warming with a little kick? This soup has you covered. Need dinner on the table in under an hour? Same. Honestly, it tastes even better the next day, so I always make extra for lunch.

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What Kind of Ground Chicken Should I Use?

Ground chicken comes in a few different varieties at the grocery store, and any of them will work great in this soup. You’ll typically find ground chicken breast, which is leaner, or ground chicken that includes dark meat, which has a bit more fat and flavor. The dark meat option tends to stay a little more moist during cooking and adds richness to the soup, but if you prefer a lighter option, ground chicken breast is perfectly fine. Just make sure your chicken is fresh and hasn’t been sitting in the fridge for too long – it should have a light pink color and no off smell when you open the package.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients around:

• Ground chicken: Ground turkey works perfectly here and cooks the same way. You could also use ground beef or Italian sausage if that’s what you have on hand.
• Fire roasted tomatoes: Regular canned diced tomatoes work just fine. You’ll lose a bit of that smoky flavor, but the soup will still taste great.
• Ginger: Fresh ginger is best, but if you don’t have it, use about ½ teaspoon of ground ginger instead. Add it with the other spices.
• Spinach: Kale, Swiss chard, or even frozen spinach (thawed and drained) are all good options. Just add heartier greens a few minutes earlier so they have time to soften.
• Coconut milk: Heavy cream or half-and-half can replace the coconut milk if you prefer. Use the same amount and stir it in at the end.
• Lasagna noodles: You can break up regular lasagna noodles, or use any pasta shape you like – penne, rotini, or even egg noodles work well. Just adjust cooking time based on the pasta package directions.
• Celery: If you’re not a celery fan, try using chopped carrots or bell peppers instead for that extra vegetable base.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the lasagna sheets too early, which turns them into mush – wait until your broth is at a rolling boil, then break the pasta into bite-sized pieces and set a timer for exactly 8 minutes to keep them firm.

Don’t skip browning the ground chicken properly in the first step, as those caramelized bits add serious flavor to your soup, so resist the urge to stir it constantly and let it develop a nice golden color.

Adding the coconut milk while the soup is still on the heat can cause it to separate and look curdled, so always remove the pot from the burner first and stir it in gently at the end.

One more tip: if your soup seems too thick after the pasta absorbs liquid, thin it out with extra chicken stock rather than water to keep the flavor strong.

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What to Serve With Chicken Lasagna Soup?

This hearty soup is pretty filling on its own, but I love serving it with some warm garlic bread or a crusty baguette for dipping. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out the richness of the coconut milk and keeps things fresh. If you want to make it more of a complete meal, you could add a Caesar salad on the side or even some roasted vegetables like zucchini or bell peppers. Don’t forget to have extra parmesan cheese at the table for sprinkling on top – it really brings everything together.

Storage Instructions

Store: Keep your chicken lasagna soup in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit together, so it’s a great one to make ahead for easy weeknight dinners.

Freeze: This soup freezes really well for up to 3 months. I recommend freezing it before adding the coconut milk, then stirring that in when you reheat. The lasagna noodles might get a bit softer after freezing, but the soup still tastes great.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but add a splash of chicken stock or water if it seems too thick since the noodles soak up liquid as they sit.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 85-95 g
• Fat: 80-90 g
• Carbohydrates: 165-180 g

Ingredients

For the soup base:

• 2.5 tbsp olive oil (I prefer Bertolli for a mild flavor)
• 1 lb ground chicken
• 1 red onion (diced into 1/2-inch pieces)
• 8 cloves garlic
• 1.5 inch ginger (peeled and finely grated for best aroma)
• 3 stalks celery
• 4 cups chicken stock (I always use Swanson for the best savory balance)
• 14.5 oz fire roasted tomatoes
• 6 oz tomato paste
• 2 cups water
• 4 tsp coriander
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp turmeric
• 2.5 tsp chili flakes
• 2 cups spinach
• 10 lasagna noodles (broken into 1-inch pieces to fit on a spoon)

For the finish:

• 0.75 cup coconut milk (gives it a rich and velvety texture)
• salt
• black pepper
• parsley

Step 1: Prepare Mise en Place and Break Pasta

• 1 red onion
• 8 cloves garlic
• 1.5 inch ginger
• 3 stalks celery
• 4 tsp coriander
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp turmeric
• 2.5 tsp chili flakes
• 10 lasagna noodles

Dice the red onion into 1/2-inch pieces, mince the 8 garlic cloves, peel and finely grate the ginger, chop the celery stalks into 1/2-inch pieces, and measure out all spices (coriander, cumin, smoked paprika, turmeric, and chili flakes) into a small bowl.

Break the 10 lasagna noodles into 1-inch pieces by hand—this prevents them from clumping during cooking and ensures they fit perfectly on a spoon.

Having everything prepped and ready will make the cooking process smooth and prevent any burnt aromatics from impatient waiting.

Step 2: Brown the Ground Chicken

• 1.25 tbsp olive oil
• 1 lb ground chicken

Heat 1.25 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until shimmering.

Add the 1 lb ground chicken and cook for 5 minutes, breaking it apart with a spoon as it cooks, until it’s no longer pink and lightly browned.

Transfer the cooked chicken to a clean plate and set aside.

This browning step adds savory depth to the broth that will develop throughout cooking.

Step 3: Build the Aromatic Base

• 1.25 tbsp olive oil
• 1 red onion
• 1.5 inch ginger
• 8 cloves garlic
• 3 stalks celery

Add the remaining 1.25 tablespoons of oil to the same pot and reduce heat to medium.

Add the diced red onion, grated ginger, and minced garlic, stirring frequently for about 5 minutes until the onions become translucent and the aromatics are fragrant.

Then add the chopped celery and cook for another 2-3 minutes.

I like to let the ginger toast slightly in the oil before adding other ingredients—it intensifies the flavor beautifully without becoming bitter.

Step 4: Build the Soup Base with Spices and Liquids

• spice mixture from Step 1
• 14.5 oz fire roasted tomatoes
• 6 oz tomato paste
• 4 cups chicken stock
• 2 cups water
• ground chicken from Step 2

Add the spice mixture from Step 1 to the aromatics and stir constantly for 1 minute to toast the spices and release their oils.

Pour in the 14.5 oz of fire roasted tomatoes, 6 oz tomato paste, 4 cups chicken stock, and 2 cups water.

Stir well to combine, then return the cooked ground chicken from Step 2 to the pot.

Bring the mixture to a simmer over medium-high heat, then reduce to medium and let it simmer for 5 minutes to allow the flavors to meld and the spices to fully distribute throughout the broth.

Step 5: Add Pasta, Spinach, and Simmer

• 2 cups spinach
• broken lasagna noodles from Step 1

Stir in the 2 cups of spinach and the broken lasagna noodle pieces from Step 1.

Return the soup to a gentle boil, then reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until the pasta is tender but still has a slight bite.

The noodles will continue to absorb liquid as they cook, so be ready to add a splash of water if the soup becomes too thick.

I find that checking at 8 minutes ensures the pasta doesn’t turn to mush.

Step 6: Finish with Coconut Milk and Season

• 0.75 cup coconut milk
• salt
• black pepper

Remove the pot from heat.

Season the soup to taste with salt and black pepper, starting with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then adjust as needed.

Stir in the 0.75 cup of coconut milk until fully incorporated—this adds a rich, velvety texture that beautifully balances the warm spices and tomato base.

Taste again and adjust seasonings if necessary.

Step 7: Serve and Garnish

• parsley

Ladle the soup into bowls and top each serving with fresh parsley for a bright, herbaceous finish.

Serve immediately while the soup is hot.

Creamy Chicken Lasagna Soup

Delicious Creamy Chicken Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Calories 1900 kcal

Ingredients

  

For the soup base::

• 2.5 tbsp olive oil (I prefer Bertolli for a mild flavor)
• 1 lb ground chicken
• 1 red onion (diced into 1/2-inch pieces)
• 8 cloves garlic
• 1.5 inch ginger (peeled and finely grated for best aroma)
• 3 stalks celery
• 4 cups chicken stock (I always use Swanson for the best savory balance)
• 14.5 oz fire roasted tomatoes
• 6 oz tomato paste
• 2 cups water
• 4 tsp coriander
• 1 tsp cumin
• 1 tsp smoked paprika
• 0.5 tsp turmeric
• 2.5 tsp chili flakes
• 2 cups spinach
• 10 lasagna noodles (broken into 1-inch pieces to fit on a spoon)

For the finish::

• 0.75 cup coconut milk (gives it a rich and velvety texture)
• salt
• black pepper
• parsley

Instructions

 

• Dice the red onion into 1/2-inch pieces, mince the 8 garlic cloves, peel and finely grate the ginger, chop the celery stalks into 1/2-inch pieces, and measure out all spices (coriander, cumin, smoked paprika, turmeric, and chili flakes) into a small bowl. Break the 10 lasagna noodles into 1-inch pieces by hand—this prevents them from clumping during cooking and ensures they fit perfectly on a spoon. Having everything prepped and ready will make the cooking process smooth and prevent any burnt aromatics from impatient waiting.
• Heat 1.25 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the 1 lb ground chicken and cook for 5 minutes, breaking it apart with a spoon as it cooks, until it's no longer pink and lightly browned. Transfer the cooked chicken to a clean plate and set aside. This browning step adds savory depth to the broth that will develop throughout cooking.
• Add the remaining 1.25 tablespoons of oil to the same pot and reduce heat to medium. Add the diced red onion, grated ginger, and minced garlic, stirring frequently for about 5 minutes until the onions become translucent and the aromatics are fragrant. Then add the chopped celery and cook for another 2-3 minutes. I like to let the ginger toast slightly in the oil before adding other ingredients—it intensifies the flavor beautifully without becoming bitter.
• Add the spice mixture from Step 1 to the aromatics and stir constantly for 1 minute to toast the spices and release their oils. Pour in the 14.5 oz of fire roasted tomatoes, 6 oz tomato paste, 4 cups chicken stock, and 2 cups water. Stir well to combine, then return the cooked ground chicken from Step 2 to the pot. Bring the mixture to a simmer over medium-high heat, then reduce to medium and let it simmer for 5 minutes to allow the flavors to meld and the spices to fully distribute throughout the broth.
• Stir in the 2 cups of spinach and the broken lasagna noodle pieces from Step 1. Return the soup to a gentle boil, then reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until the pasta is tender but still has a slight bite. The noodles will continue to absorb liquid as they cook, so be ready to add a splash of water if the soup becomes too thick. I find that checking at 8 minutes ensures the pasta doesn't turn to mush.
• Remove the pot from heat. Season the soup to taste with salt and black pepper, starting with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then adjust as needed. Stir in the 0.75 cup of coconut milk until fully incorporated—this adds a rich, velvety texture that beautifully balances the warm spices and tomato base. Taste again and adjust seasonings if necessary.
• Ladle the soup into bowls and top each serving with fresh parsley for a bright, herbaceous finish. Serve immediately while the soup is hot.