The pot lid rattles and you know dinner is almost ready. You catch that familiar steam cues drifting up and it kinda makes your stomach do a little happy dance. You spot the clock ticking down, and you can almost taste the rich creaminess about to hit your bowl.
Inside the pot everything’s been softening up real nice all along. The chicken pieces pull apart tender and juicy from that rotisserie, soaking up all the sultry Italian herbs. You sense the garlic mingling with the leek and carrot, each bite gonna be like a hug in a bowl.
It’s the kinda soup that feels fancy but took no sweat to make. You barely had to babysit the pot, and now all that savory goodness is ready to jump on your spoon. You know, dishes like this make you wanna keep the pressure cooker out all week long.
Why This Recipe Works Every Single Time
- Broth and cream combo gives you a rich, velvety base that clings to every noodle and chicken shred.
- The chicken gets shreddably tender from the gentle pressure build and tender pull.
- Pressure cooker handles the breaking down of veggies to their sweetest, softest you’ll want.
- Lasagna noodles cook right in the broth so you get perfect texture without any fuss.
- Mixing fresh herbs with Italian seasoning gives it a deep flavor that won’t quit.
What Goes Into the Pot Today
- 1 onion finely chopped — this gives the soup a sweet, aromatic start.
- 1 leek, just the white and light green part, chopped — adds a mild oniony depth.
- 1 large carrot chopped — for a little color and natural sweetness.
- 4 cloves garlic minced — gotta have that punch in every spoonful.
- 1 tablespoon Italian seasoning — herbs that transport you right to Italy.
- Salt, pepper, and fresh thyme — seasoning soulmates that weave through every bite.
- 2 tablespoon flour — thickens the broth just right and makes it creamy.
- 1 cup dry white wine — adds a subtle zing and helps scrape up all the browned bits.`
- 1 box, approx 4 cups chicken stock plus 2 cups water — the sturdy liquid base that brings it all together.
- Parmesan rind — toss it in for extra cheesy flavor that melts into the broth.
- 7-9 lasagna pieces broken — noodles that soak up all that goodness.
- 1 cup chopped chicken (rotisserie works perfect) — tender protein to hearten the meal.
- 1 cup heavy cream — lusciousness that finishes the soup with smoothness.
- ¾ cup shredded mozzarella cheese — melty, gooey cheese comfort.
- 1-2 cups chopped spinach — a fresh pop of green to balance the richness.
Your Complete Cooking Timeline
Step one you gotta finely chop your veggies. Think onion, leek, carrot, and mince that garlic. It’s important 'cause that’s your flavor base ramping up fast.
Next, set your pressure cooker to sauté mode and toss in the onion, leek, and carrot. Let them soften up for about 5 to 7 minutes. You’ll smell that sweetness coming out real strong.
Now add the garlic, Italian seasoning, salt, pepper, and some fresh thyme. Stir it for 1 to 2 minutes to wake up the herbs and garlic aromas.
Sprinkle the flour right over and stir to coat the veggies. Cook for about a minute. This is what helps thicken the broth later.
Pour in the dry white wine and use your spoon to scrape up any browned bits stuck to the bottom. Let it simmer for like 2 to 3 minutes until it’s a little reduced.
Add the chicken stock, water, and toss in the parmesan rind. Crank up the heat to bring this all to a boil, then reduce heat and simmer 15 to 20 minutes. This step builds the flavor real good.
Stir in the shredded chicken and broken lasagna noodles. Close the lid, set your pressure cooker to cook for about 8 to 10 minutes. When the timer beeps, let it do a natural release so the soup stays nice and tender.
After pressure is released, stir in the cream, mozzarella, and chopped spinach. Heat through on slow release just to get that cheese melty and the spinach wilted. Serve that up hot with maybe some fresh parsley or extra parmesan on top.
Time Savers That Actually Work
You can totally grab a rotisserie chicken from the store instead of cooking your own. That saves you a bunch of time shredding and planning.
Using frozen pre-chopped veggies like carrots and leeks is a sneaky shortcut. Just thaw them quick, and toss them in like fresh.
Breaking the lasagna noodles before cooking means no extra pots needed for boiling. They soften right in the soup, so less cleanup awaits you.
When You Finally Get to Eat
First spoonful greets you creamy numbers with this rich blend of melted cheese and chicken broth. You notice how comforting every bite feels.
Chunks of tender chicken mingle with soft noodles that kinda soak up the sauce real good, giving you that belly warmth you crave.
The spinach adds a slight crisp contrast that balances out the creamy and cheesy notes perfect.
Every bite finishes with a hint of fresh thyme and parmesan that kinda lingers on your tongue in the best way.
How to Store This for Later
Cool down your soup first before storing to keep its creamy texture just right.
Refrigerate in an airtight container for up to 3 days. When reheating, do it gently on the stove with a splash of water or broth to loosen it back up.
Freeze in portions if you wanna save it longer. Defrost overnight in the fridge and heat slowly to avoid curdling the cream.
If you got leftovers with noodles, they might soak up liquid over time. Add extra broth when reheating to get it back to soup consistency.
What People Always Ask Me
- Can I skip the wine? Yeah, you can just use extra chicken stock if you wanna avoid alcohol. It won’t change the flavor much, just a little less zing.
- What’s the best chicken to use? Rotisserie chicken rocks here for speed and flavor but you can cook your own breast or thighs ahead too.
- Can I swap the cream for milk? Sure, whole milk works fine and keeps it lighter, but it won’t be quite as rich or thick.
- Do I have to use Parmesan rind? Nah, but it helps load the broth with savory depth if you got it. Just don’t eat the rind itself.
- How long until lasagna noodles are done? Usually about 8-10 minutes pressure cook time, but check tenderness after natural release.
- Can I make this soup vegetarian? You’d have to swap the chicken stock with veggie stock and skip the chicken and cheese, but it’d be a different soup vibe!
Creamy Chicken Lasagna Soup
Equipment
- 1 Pressure cooker multi-function or Instant Pot style
Ingredients
Main ingredients
- 1 onion finely chopped
- 1 leek white/light green part, chopped
- 1 large carrot chopped
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- salt to taste
- pepper to taste
- fresh thyme
- 2 tablespoon flour
- 1 cup dry white wine
- 4 cups chicken stock approx from 1 box
- 2 cups water
- 1 parmesan rind
- 7-9 lasagna pieces broken into pieces
- 1 cup chopped chicken rotisserie recommended
- 1 cup heavy cream
- ¾ cup shredded mozzarella cheese
- 1-2 cups chopped spinach
Instructions
Instructions
- Finely chop the onion, leek (white/light green part), carrot, and mince garlic.
- Set pressure cooker to sauté mode and cook onion, leek, and carrot for 5–7 minutes until softened.
- Add garlic, Italian seasoning, salt, pepper, and fresh thyme. Stir for 1–2 minutes.
- Sprinkle flour over vegetables, stir and cook for 1 minute for thickening.
- Pour in white wine, scraping bits from bottom, and simmer for 2–3 minutes.
- Add chicken stock, water, and parmesan rind. Bring to boil then simmer for 15–20 minutes.
- Add chopped chicken and broken lasagna noodles. Pressure cook 8–10 minutes, then natural release.
- Stir in cream, mozzarella, and spinach. Heat through until cheese melts and spinach wilts.
- Serve hot with parsley or grated parmesan if desired.
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