Easy Chicken Lasagna Soup

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If you ask me, chicken lasagna soup is pure comfort in a bowl.

This hearty soup brings all the flavors of classic lasagna together in an easy weeknight meal that’s ready in about 30 minutes. Tender chicken, rich tomato broth, and pasta come together with creamy ricotta and melted mozzarella.

It’s got all the cozy layers of traditional lasagna but without the fuss of assembly and long baking time. Fresh herbs and garlic give it that homemade Italian taste your family will love.

It’s a warming dish that feels like a hug on cold nights, perfect for busy weeknights when you want something satisfying.

What Kind of Ground Chicken Should I Use?

For this lasagna soup, you’ll want to grab a standard package of ground chicken from your grocery store – most come in 16 oz packages which is perfect for this recipe. Ground chicken thighs will give you more flavor and stay juicier than ground chicken breast, but either will work just fine. If you can only find ground chicken breast, don’t worry about it being too dry since it’s going into a soup with plenty of liquid. Just make sure your ground chicken is fresh and hasn’t been sitting in your fridge for more than a day or two before cooking.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Ground chicken: Ground turkey, ground beef, or even Italian sausage work great here. If using sausage, you might want to reduce the spices slightly since it’s already seasoned.
• Lasagna sheets: No lasagna noodles? Try penne, rigatoni, or even egg noodles instead. Just adjust the cooking time based on the pasta package directions.
• Fresh ginger: If you don’t have fresh ginger, use 1/2 teaspoon of ground ginger instead. It won’t be quite as bright, but it’ll still add that warm flavor.
• Fire roasted tomatoes: Regular diced tomatoes work fine if that’s what you have. You can add a pinch of smoked paprika to make up for the missing smoky flavor.
• Frozen spinach: Fresh spinach, kale, or even frozen mixed greens can step in here. If using fresh, add it in the last few minutes of cooking so it doesn’t get too wilted.
• Coconut milk: Heavy cream or half-and-half can replace the coconut milk if you prefer a more traditional creamy base. Add it at the very end and don’t let it boil.
• Spice blend: Don’t have all these spices? A good curry powder or garam masala can replace the coriander, cumin, turmeric mix – start with 2 tablespoons and taste as you go.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken lasagna soup is not browning the ground chicken properly – you want to break it up into small pieces and let it develop some color before adding other ingredients, which builds the flavor base for your entire soup.

Another common error is adding the lasagna sheets too early, as they can become mushy and fall apart; instead, add them during the last 10-12 minutes of cooking so they stay tender but hold their shape.

Don’t forget to bloom your spices (coriander, cumin, paprika, and turmeric) in the oil for about 30 seconds after cooking the aromatics – this step releases their full flavor and prevents them from tasting raw or bitter.

Finally, if you’re using the coconut milk, stir it in at the very end after removing from heat to prevent it from curdling, and always taste for seasoning before serving since the pasta will absorb some of the salt.

What to Serve With Chicken Lasagna Soup?

This hearty soup is practically a meal on its own, but I love serving it with some crusty bread or garlic breadsticks for dipping and soaking up all those amazing flavors. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup, especially if you add the coconut milk. You could also serve it with some warm naan bread or pita since the spices give it almost a Mediterranean vibe. For an extra cozy touch, try sprinkling some extra parmesan cheese or a dollop of sour cream on top before serving.

Storage Instructions

Refrigerate: This chicken lasagna soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. Just keep in mind that the pasta will continue to absorb some of the broth, so you might want to add a splash of extra chicken stock when reheating.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend freezing it before adding the pasta pieces. The pasta can get a bit mushy after freezing, so it’s better to cook fresh pasta when you’re ready to eat it. Store the soup base in freezer-safe containers and just add cooked lasagna pieces when you reheat.

Warm Up: Heat the soup gently on the stovetop over medium-low heat, stirring occasionally until it’s heated through. If it seems too thick, just add a bit more chicken stock or water to get it back to your preferred consistency. You can also microwave individual portions, but stir every minute or so to heat evenly.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 900-1100
• Protein: 80-95 g
• Fat: 40-50 g
• Carbohydrates: 80-90 g

Ingredients

For the soup base:

• 2 tbsp grapeseed oil or olive oil
• 1 lb ground chicken (1 package, 16 oz)
• 1 medium red onion
• 6 garlic cloves
• 1 inch fresh ginger root
• 3 celery stalks
• 4 cups chicken stock (32 oz)
• 1 can (14.5 oz) fire roasted tomatoes
• 1 can (6 oz) tomato paste
• 2 cups water
• 4 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 2 tsp crushed chili flakes
• 2 cups frozen spinach
• 8 to 10 lasagna noodles, broken into pieces
• Salt and pepper, to taste

To finish:

• 3/4 cup full-fat coconut milk (optional)
• Chopped fresh parsley, for garnish

Step 1: Brown the Ground Chicken

• 1 tbsp grapeseed oil or olive oil
• 1 lb ground chicken (1 package, 16 oz)

Heat 1 tablespoon of oil in a large, deep pan over high heat.

Add the ground chicken and cook, stirring occasionally, until it is lightly browned, about 5 minutes.

Once browned, remove the chicken from the pan and set it aside.

Step 2: Prepare and Sauté Aromatics

• 1 tbsp grapeseed oil or olive oil
• 1 medium red onion
• 6 garlic cloves
• 1 inch fresh ginger root

While the chicken is cooking, peel and chop the red onion, garlic cloves, and ginger root.

Add the remaining tablespoon of oil to the pan.

Add in the chopped onion, garlic, and ginger, then sauté over medium heat for about 5 minutes until softened and fragrant.

Step 3: Add Celery and Prepare Other Ingredients

• 3 celery stalks

Clean and chop the celery stalks, then add them to the pan with the sautéed aromatics.

While they cook together briefly, open the cans of fire roasted tomatoes and tomato paste to have them ready for the next step.

Stir and cook for about 1 minute.

Step 4: Build the Soup Base

• 1 can (14.5 oz) fire roasted tomatoes
• 1 can (6 oz) tomato paste
• 4 cups chicken stock (32 oz)
• 2 cups water
• 4 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 2 tsp crushed chili flakes
• 2 cups frozen spinach

To the pan, add the fire roasted tomatoes, tomato paste, chicken stock, water, ground coriander, ground cumin, smoked paprika, ground turmeric, crushed chili flakes, and frozen spinach.

Stir everything together, cover the pan, and bring to a boil over high heat.

I like to use fire roasted tomatoes here for extra depth of flavor.

Step 5: Simmer with Lasagna Noodles

• 8 to 10 lasagna noodles, broken into pieces
• browned ground chicken from Step 1

As soon as the soup comes to a boil, remove the lid and add in the broken lasagna noodles.

Return the browned chicken from Step 1 to the pan.

Let the soup simmer uncovered for about 8 minutes, or until the noodles are tender.

Step 6: Finish, Season, and Serve

• salt and pepper, to taste
• 3/4 cup full-fat coconut milk (optional)
• chopped fresh parsley, for garnish

Turn off the heat and remove the pan from the burner.

Season the soup with salt and pepper to taste.

Stir in the coconut milk (if using) for extra creaminess.

Ladle the soup into bowls and garnish with freshly chopped parsley.

For a richer flavor, I like to add the coconut milk at the end to keep its smoothness intact.