Creamy Cajun Chicken Lasagna Soup
Table of contents
Intro
Creamy Cajun Chicken Lasagna Soup combines everything you love about a hearty bowl of lasagna soup with bold Cajun flavors. Tender bites of seasoned chicken, colorful bell peppers, broken lasagna noodles, and a rich Parmesan broth come together in one pot for a comforting meal that’s creamy, satisfying, and just spicy enough to keep you reaching for another spoonful.
This recipe was inspired by my White Chicken Lasagna Soup, but I wanted to give it a completely different personality. Instead of carrots and celery, I swapped in sweet bell peppers and onion, then seasoned everything with plenty of Creole spices and smoked paprika. The result is a cozy bowl of soup with a little Louisiana flair that still feels like classic comfort food.
Whether you’re feeding the family on a busy weeknight or looking for something warm and comforting on a chilly evening, this Creamy Cajun Chicken Lasagna Soup is one recipe you’ll want to make again and again. And you will also love my traditional Lasagna Soup!
And here are plenty more soups to check out!
Marry Me Chicken and Gnocchi Soup
Creamy Italian Sausage and Gnocchi Soup
Summer Corn and Zucchini Chowder with Bacon
Why You’ll Love This Creamy Cajun Chicken Lasagna Soup
- Rich, creamy, and packed with bold Cajun flavor.
- Made in just one pot for easy cleanup.
- Hearty enough to serve as a complete meal.
- Loaded with tender chicken, bell peppers, Parmesan cheese, and lasagna noodles.
- Easy enough for a weeknight but impressive enough to serve guests.
- Leftovers are just as delicious the next day.
Ingredients
- Boneless, skinless chicken breasts – Tender, lean chicken makes this soup hearty and filling.
- Fire & Smoke Society The Go To Blend – A simple salt, pepper, and garlic seasoning that creates the first layer of flavor.
- Tony Chachere’s More Spice Creole Seasoning – Gives the soup its bold Cajun flavor and signature kick.
- Smoked paprika – Adds smoky depth while giving the broth its beautiful golden color.
- Avocado oil – Helps brown the chicken without burning the butter.
- Butter – Used for sautéing the vegetables and creating the roux that thickens the soup.
- Yellow onion – Adds sweetness and builds the flavor base.
- Green bell pepper – A classic Cajun ingredient that adds texture and freshness.
- Red bell pepper – Balances the spices with a touch of natural sweetness while adding beautiful color.
- Black pepper – Enhances the overall seasoning.
- Dried oregano – Adds a subtle earthy flavor that pairs perfectly with the Cajun spices.
- Garlic – Fresh garlic gives the broth incredible flavor.
- All-purpose flour – Combines with the butter to create a roux, giving the soup its rich, creamy consistency.
- Chicken broth – Forms the flavorful base of the soup.
- Heavy cream – Creates a silky, rich broth.
- Regular lasagna noodles – Broken into bite-sized pieces for the classic lasagna soup experience.
- Shaved or Grated Parmesan cheese – Melts into the broth for rich, cheesy flavor.
- Fresh parsley – Brightens the finished soup and adds a fresh pop of color.
- Crushed red pepper flakes – Optional, but they add an extra kick for anyone who enjoys a little more heat.
Instructions
Season both sides of the chicken breasts with The Go To Blend, 1½ teaspoons of the Tony Chachere’s More Spice Creole Seasoning, and the smoked paprika.
Heat the avocado oil and 1 tablespoon of butter in a 6-quart Dutch oven or large soup pot over medium heat. Once hot, add the chicken and cook until it’s golden brown and cooked through, about 5 to 7 minutes per side depending on the thickness. Transfer the chicken to a plate and let it rest.
Add the remaining 4 tablespoons of butter to the pot. Stir in the diced onion, green bell pepper, and red bell pepper. Season with the black pepper, ½ teaspoon of the Tony Chachere’s seasoning, and the oregano. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir continuously for about 3 minutes to cook away the raw flour taste.
Slowly whisk in the chicken broth until smooth, then stir in the heavy cream.
Bring the soup to a gentle boil. Taste the broth and stir in the remaining teaspoon of Tony Chachere’s seasoning if needed.
Break the lasagna noodles into bite-sized pieces and stir them into the soup. Reduce the heat to maintain a gentle boil and cook for about 15 minutes, stirring often so the noodles don’t stick together.
While the noodles are cooking, dice the chicken into bite-sized pieces.
Once the noodles are tender, stir in the Parmesan cheese until completely melted. Add the parsley, crushed red pepper flakes, and diced chicken. Simmer for another 2 to 3 minutes until everything is heated through and the broth has thickened slightly.
Serve with additional Parmesan cheese, chopped parsley, and crushed red pepper flakes if desired.
Tips for the Best Creamy Cajun Chicken Lasagna Soup
- Dice the peppers and onion fairly small so you get a little bit of everything in each bite.
- Stir the soup often while the noodles cook to keep them from sticking together.
- Taste the broth before adding the final teaspoon of Tony Chachere’s seasoning. Cajun seasonings can vary in saltiness and heat, so adjust it to your taste.
- If your soup becomes thicker than you’d like, simply stir in a little extra chicken broth until it reaches your preferred consistency.
- For the best flavor, use freshly minced garlic instead of jarred garlic.
- Garnish each bowl with extra Parmesan cheese, chopped parsley, and a pinch of crushed red pepper flakes for even more flavor.
Pasta Substitutions
If you don’t have lasagna noodles on hand, there are a few other pastas that work just as well.
- Bowtie (farfalle) pasta is an excellent substitute and holds up nicely in the creamy broth.
- Broken mafalda (or mafaldine) pasta has beautiful ruffled edges that give the soup a similar look and texture to lasagna noodles.
- Campanelle or rotini are also great options because they hold onto the creamy broth so well.
Serving Suggestions
This soup is hearty enough to serve on its own, but I love pairing it with something to soak up every last drop of that creamy broth.
Some of my favorite options include:
- Garlic bread
- Toasted baguette slices
- Breadsticks
- Homemade croutons
- Saltine or oyster crackers
- A crisp garden salad
- Caesar salad
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Cajun Chicken Lasagna Soup
Equipment
- 6 Quart Dutch Oven or Large Pot
Ingredients
- 1 lb Boneless, skinless chicken breasts or thighs
- 1 tsp Salt, Pepper, Garlic Blend Seasoning
- 2.5 tsps Tony Chachere’s More Spice Creole Seasoning divided, (or any cajun seasoning you like)
- 1 tsp Smoked Paprika
- 1 tbsp Avocado Oil
- 5 tbsp Salted Butter divided
- 1 Yellow Onion, Diced
- 1 Red Bell Pepper, diced
- 1 Green Bell Pepper, diced
- 1/2 tsp Black pepper
- 1/2 tsp Oregano
- 6-7 Garlic Cloves, minced
- 1/3 Cup All Purpose Flour
- 6 Cups Chicken Broth
- 2 Cups Heavy Cream
- 10 regular lasagna sheets, broken into bite-sized pieces
- 1 Cup Fresh Parmesan Cheese
- 2 tbsp Chopped Fresh Parsley
- 1/2-1 tsp Crushed Red Pepper Flakes
For Garnish (Optional)
- Additional Parmesan cheese
- Chopped fresh parsley
- Crushed red pepper flakes
Instructions
- Season both sides of the chicken with The salt, pepper, garlic blend, 1½ teaspoons of the Tony Chachere’s seasoning, and the smoked paprika.
- Heat the avocado oil and 1 tablespoon of butter in a 6-quart Dutch oven over medium heat. Cook the chicken until golden brown and cooked through. Remove and set aside.
- Add the remaining butter to the pot. Stir in the onion, green bell pepper, and red bell pepper. Season with the black pepper, ½ teaspoon Tony Chachere’s seasoning, and the oregano. Cook for about 5 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the flour and cook for about 3 minutes.
- Slowly whisk in the chicken broth, then stir in the heavy cream until smooth.
- Bring to a gentle boil. Taste and add the remaining teaspoon of Tony Chachere’s seasoning if needed.
- Stir in the broken lasagna noodles and cook for about 15 minutes, stirring often.
- Dice the cooked chicken into bite-sized pieces.
- Stir in the Parmesan cheese until melted.
- Add the parsley, crushed red pepper flakes, and chicken. Simmer for 2 to 3 minutes.
Notes
Estimated Nutrition (Per Serving)
- Calories: 665
- Protein: 36g
- Carbohydrates: 35g
- Fat: 43g
- Saturated Fat: 25g
- Cholesterol: 180mg
- Sodium: 995mg
- Fiber: 2g
- Sugar: 5g
FAQ
Storage
Allow the soup to cool completely before transferring it to an airtight container.
- Refrigerator: Store for up to 4 days.
- Freezer: Store for up to 2 months.
Keep in mind that the noodles will continue to absorb some of the broth as the soup sits, so don’t be surprised if it’s thicker the next day.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally.
As it reheats, add a splash of chicken broth until it reaches your desired consistency. The broth loosens everything back up while keeping the soup rich and creamy.
You can also reheat individual portions in the microwave, stirring halfway through and adding a little chicken broth if needed.
Can I Freeze Creamy Cajun Chicken Lasagna Soup?
Yes! While cream-based soups sometimes separate after freezing, this one reheats surprisingly well.
Allow the soup to cool completely before placing it in a freezer-safe container.
When you’re ready to enjoy it, thaw it overnight in the refrigerator, then slowly warm it on the stovetop over medium-low heat, stirring frequently. Add a little extra chicken broth as needed to bring back that creamy consistency.
