Creamy Pesto Chicken Lasagna Soup
Creamy Pesto Chicken Lasagna Soup is a cozy, one-pot soup loaded with veggies, tender chicken, and a creamy pesto finish. Perfect for meal prep or an easy family dinner on a foggy night.
Creator: Leslie Stokes
It’s been cloudy and foggy here lately, and whenever the weather turns like that, I immediately start craving soup. Not a light, brothy soup — a real soup. Something cozy, creamy, and comforting, but still packed with vegetables so it works for meal prep and doesn’t feel heavy or boring by day three. That’s exactly where this Creamy Pesto Chicken Lasagna Soup comes in.
This is one of those recipes that checks all the boxes for me. It’s a one-pot meal, the chicken cooks right in the soup, and it’s loaded with vegetables without anyone feeling like they’re eating “healthy food.” It’s creamy, but not overly rich. Comforting, but still balanced. And most importantly — it’s something the whole family would actually be excited to eat.
I love a classic lasagna soup, but a lot of them rely on ground beef or sausage and a heavy tomato base. This pesto chicken lasagna soup version goes a little lighter and brighter by using chicken, lots of veggies, and a creamy pesto finish. The pesto adds so much flavor without overpowering the soup, and it gives it that cozy, almost restaurant-style vibe.
What I really love about this pesto chicken lasagna soup is how sneaky it is with the vegetables. The carrots are grated so they melt right into the broth. The squash and zucchini are chopped small so they soften quickly and blend in with the pasta. Even picky eaters usually don’t bat an eye — they just know it tastes good.
This pesto chicken lasagna soup is also perfect for meal prep. It holds up beautifully in the fridge for several days, and the flavors honestly get better as it sits. I’ll make a big pot at the beginning of the week and reheat it for lunches, then finish it off for dinner one night with some fresh ricotta and parmesan on top.
If pesto isn’t your thing, don’t skip this recipe. A sun-dried tomato pesto is an amazing swap here and gives the soup a slightly sweeter, richer flavor that kids often love. You can also start with less pesto and add more to taste — this is one of those soups that’s very forgiving and easy to customize.
Why This Soup Works So Well for Meal Prep
This is one of those soups that actually gets better as it sits, which is exactly what I want when I’m prepping lunches or planning a low-effort dinner later in the week. The flavors have time to meld, the pesto settles into the broth, and the vegetables soften just enough without turning to mush.
A few reasons this one is especially meal-prep friendly:
The chicken cooks directly in the soup, so it stays tender
The veggies are chopped small and evenly, which means consistent texture
The cream is added at the end, so it doesn’t separate when reheated
It’s hearty enough to be filling on its own, but still light enough for lunch
If you’re someone who gets bored eating the same thing multiple days in a row, this soup somehow avoids that. It’s cozy, but not heavy. Creamy, but still fresh.
Let’s Talk About the Pesto
The pesto is what makes this soup special.
It adds:
richness without heaviness
herby flavor that balances the cream
a slightly elevated, restaurant-style vibe
If pesto is new for your family or you’re cooking for picky eaters, start with 1 tablespoon, taste, and add more if you want. It’s very customizable.
Pesto swaps if you need them
Sun-dried tomato pesto (highly recommend for kids)
Spinach pesto
Basil pesto with extra parmesan
Or skip pesto entirely and add extra parmesan + a splash of cream
This soup is forgiving — it still works even if you tweak it.
Tips for storing this Meal Prep
Refrigerator
Store in airtight containers for up to 4 days
The soup will thicken as it sits — this is normal
Reheating
Reheat on the stovetop or microwave
Add a splash of chicken broth or water to loosen it
Stir well before serving
Freezer Notes
This soup can be frozen, but for best texture:
Freeze before adding pasta if possible
Or freeze fully cooked and expect softer noodles after thawing
If you know you’re freezing it, you can slightly undercook the pasta to help it hold up better.
I hope this meal prep helps you! Don’t forget to follow along on social meadia for more Meal Prep + healthy recipes!
Creamy Pesto Chicken Lasagna Soup
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion finely diced
- 1/4 teaspoon red pepper flakes optional
- 5 cloves garlic chopped
- 1 lb raw chicken breast or thighs cut into small bite-sized pieces
- Salt and pepper to taste
- 3 cups yellow squash chopped small
- 2 cups zucchini chopped small
- 2 cups carrots grated
- 1/4 cup sun-dried tomatoes packed in oil, chopped
- 1/4 teaspoon Italian seasoning
- 2 quarts chicken stock
- 1 parmesan rind optional but highly recommended
- 2 cups mafalda corta pasta or broken lasagna noodles
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 2 tablespoons pesto see notes for swaps
For serving (optional but so good):
- Ricotta
- Parmesan cheese
- Olive oil
- Flaky salt
- Fresh cracked pepper
Let's Make It
- Heat olive oil in a large soup pot over medium heat. Add onion, a pinch of salt, and red pepper flakes. Cook for about 3 minutes, until softened.
- Add garlic and cook 1 more minute, just until fragrant.
- Add the raw chicken directly to the pot. Season lightly with salt and pepper. Cook for 3–4 minutes, stirring, until the outside of the chicken is no longer pink (it will finish cooking in the soup).
- Add squash, zucchini, carrots, sun-dried tomatoes, Italian seasoning, and another pinch of salt. Turn heat slightly higher and cook 3–5 minutes, letting the vegetables soften and soak up flavor.
- Pour in chicken stock and add the parmesan rind. Bring to a boil.
- Add pasta, reduce to a steady simmer, and cook 10–12 minutes, stirring occasionally, until pasta is tender and chicken is fully cooked.
- Turn heat to low. Stir in spinach, heavy cream, and pesto. Let spinach wilt and the soup gently thicken.
- Remove parmesan rind. Taste and adjust seasoning with salt and pepper.
- Serve hot with ricotta, parmesan, a drizzle of olive oil, flaky salt, and cracked pepper.
Nutrition Facts
(Approximate, per serving – based on 6 servings)
Calories: ~430
Protein: ~32g
Carbohydrates: ~36g
Fat: ~18g
Fiber: ~4g
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
