Creamy Chicken Lasagne Soup



 


Creamy Chicken Lasagna Soup


(No White Sauce • One-Pot Comfort)


This lasagna soup has all the flavours of my classic homemade lasagna, but in an easy, comforting soup form. It’s creamy, cheesy, and perfect for busy days — no layering, no baking.



Ingredients


🌸🌼🌸🌼🌸🌼🌸🌼

For the Meat Base

• 1 kg minced chicken

• 2–3 tbsp olive oil or butter

• 1 large onion, finely chopped

• 2 tbsp crushed garlic

• 8 tbsp tomato paste (tomato purée)

• 1 tsp chilli powder

• ½–1 tsp curry powder

• 1 tsp pepper powder

• 1 tsp paprika (optional)

• 1 tsp oregano

• ½ tsp sugar (optional, only if tomatoes are sour)

• Salt to taste

• 1 tsp vinegar

• 1 soup cube


For the Soup

• 1.5–2 litres hot water (adjust as needed)

• 250–300 g lasagna sheets, broken into pieces


To Finish

• 1 cup (240 ml) whipping cream / fresh cream (optional)

• 2½ cups mozzarella cheese, shredded

• 2 tbsp parsley or spring onions, finely chopped


Method


1️⃣ Prepare the meat base

Heat oil or butter in a large pot.

Add crushed garlic, then onions. Sauté until soft and fragrant.


Add chilli powder, curry powder, pepper, paprika (if using), salt, sugar, and tomato paste. Mix well and cook for 1–2 minutes until the oil slightly separates.


Add the minced chicken and cook, breaking it up well, until fully cooked.

Add 1 tsp vinegar, mix and cook for another minute.


2️⃣ Turn it into soup

Add the soup cube and pour in 1.5–2 litres hot water.

Bring to a gentle boil.


Add the broken lasagna sheets and cook until just tender (about 8–10 minutes). Stir occasionally so the pasta doesn’t stick.


3️⃣ Make it creamy & cheesy

Lower the heat.

Add whipping cream (if using) and mix gently.


Add mozzarella cheese little by little, stirring until melted and creamy.

Do not boil after adding cheese.



4️⃣ Finish & serve

Add chopped parsley or spring onions.

Taste and adjust salt or pepper if needed.


Serve hot with extra cheese on top

My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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