If you love the cozy comfort of Italian flavors merged with the ease of a hearty soup, this Chicken Lasagna Soup Recipe will quickly become your go-to weeknight meal. Imagine all the delicious layers of a lasagna transformed into a warm, slurp-worthy bowl filled with tender chicken, vibrant tomato broth, and cheesy goodness. It captures the essence of a classic lasagna in a way that’s quicker to make and perfect for sharing any day of the week.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each plays a crucial role in bringing this soup to life. From the tender chicken to the blend of cheeses and fresh herbs, every element adds a unique texture, flavor, or color that makes this dish so irresistible.
- 1 tablespoon olive oil: The foundation for sautéing, it adds a subtle richness to the base of the soup.
- 1 small onion, diced: Provides sweetness and depth of flavor when cooked down.
- 3 cloves garlic, minced: Packs a punch of aromatic flavor that wakes up the whole dish.
- 1 pound boneless skinless chicken breasts, diced: The hearty protein that makes this soup filling and satisfying.
- 4 cups chicken broth: Creates the savory, comforting liquid base that carries all the flavors.
- 1 can (14.5 oz) diced tomatoes with juice: Adds acidity and the classic tomato notes essential to lasagna.
- 1 can (6 oz) tomato paste: Intensifies the tomato flavor and thickens the broth beautifully.
- 1 teaspoon dried basil: Brings a sweet and slightly peppery herbiness to the mix.
- 1 teaspoon dried oregano: Offers a warm, slightly bitter undertone that enhances the Italian profile.
- 1/2 teaspoon red pepper flakes (optional): Adds just a hint of heat to balance the richness.
- 1/2 teaspoon salt: Essential for seasoning and enhancing all flavors.
- 1/4 teaspoon black pepper: Provides a mild kick and rounds out the seasoning.
- 8 no-boil lasagna noodles, broken into pieces: The fun pasta element that mimics lasagna layers in every spoonful.
- 1 cup ricotta cheese: Creamy dollops on top bring a cooling, dreamy texture contrast.
- 1 cup shredded mozzarella cheese: Melts into the soup for gooey, cheesy perfection.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty finish that elevates the entire dish.
- Fresh basil or parsley for garnish: Brightens the presentation and lifts the flavors with a fresh herbal note.
How to Make Chicken Lasagna Soup Recipe
Step 1: Sauté Aromatics and Chicken
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook until it becomes translucent and soft, which takes about 3 to 4 minutes. Then add minced garlic and stir for 30 seconds until you can smell that fragrant aroma wafting through your kitchen. Next, add the diced chicken, seasoned with salt and pepper. Cook until the chicken pieces are no longer pink, about 5 to 7 minutes, ensuring each bite will be tender and flavorful.
Step 2: Build the Soup Base
Once the chicken is cooked, pour in the chicken broth along with the diced tomatoes and their juice, plus the tomato paste. Stir everything together to combine those rich flavors. Sprinkle in the dried basil, oregano, and red pepper flakes if you like a touch of spice. This mix sets the stage for that authentic Italian taste that makes this recipe so comforting.
Step 3: Cook the Lasagna Noodles in the Soup
Bring the soup to a gentle simmer before adding your broken no-boil lasagna noodles directly into the pot. Keep the soup uncovered and cook until the noodles are tender, which usually takes around 10 to 12 minutes. Remember to stir occasionally so the noodles don’t stick to the bottom – this keeps every bite perfectly textured and prevents clumping.
Step 4: Finish with Cheese
When the noodles are perfectly cooked, lower the heat to a gentle warmth and stir in half of the shredded mozzarella and all of the grated Parmesan cheese. Let the cheeses melt slowly into the soup, creating a creamy and rich texture that’s downright dreamy. This step transforms the broth into a luscious, cheesy masterpiece.
How to Serve Chicken Lasagna Soup Recipe
Garnishes
Serving your Chicken Lasagna Soup Recipe with a generous dollop of ricotta cheese adds a silky, cooling contrast to the warm, cheesy broth. Sprinkle the remaining mozzarella on top for that extra gooey, melty delight. Finish with fresh basil or parsley leaves to add a pop of color and fresh herbal aroma that makes the whole dish feel vibrant and inviting.
Side Dishes
Although this soup is wonderfully satisfying on its own, pairing it with crusty garlic bread or a simple green salad takes your meal to the next level. The crisp texture of a salad or the crunchy, buttery bite of toasted bread works perfectly to complement the soup’s rich, hearty flavors.
Creative Ways to Present
Try serving this Chicken Lasagna Soup Recipe in rustic bowls for a cozy vibe, or ramekins if you’re aiming for individual portions at a dinner party. For a fun twist, ladle the soup into bread bowls that soak up every last bit of that irresistible broth. Whether casual or elegant, presentation can make the experience even more special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chicken Lasagna Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight, making it an even tastier lunch or dinner the next day. Just remember to give it a good stir before reheating to redistribute the cheese and ingredients evenly.
Freezing
This soup freezes well, making it a fantastic option for meal prep. Portion the soup into freezer-safe containers and freeze for up to 3 months. Keep in mind that the noodles may absorb more liquid after thawing, so you can always add a splash of broth or water when reheating to refresh the texture.
Reheating
Reheat gently over medium-low heat on the stove, stirring frequently to prevent sticking and to evenly melt the cheese again. If the soup seems too thick, add a bit of extra chicken broth or water to loosen it back up. Microwaving works too, but stirring halfway through will help keep the soup creamy and smooth.
FAQs
Can I use cooked chicken instead of raw chicken breasts?
Absolutely! Using cooked shredded chicken, like rotisserie chicken, can save you time. Simply add it to the soup after the broth and tomato mixture have simmered.
Is there a vegetarian version of this Chicken Lasagna Soup Recipe?
Yes! Swap the chicken broth for vegetable broth and replace the chicken with sautéed mushrooms or zucchini. You’ll still get that lovely lasagna flavor without the meat.
Can I use regular lasagna noodles instead of no-boil noodles?
You can, but you’ll need to cook the noodles separately before adding them to the soup to avoid overcooking and mushiness.
How spicy is this soup with the red pepper flakes?
The red pepper flakes add just a subtle warmth, not overwhelming heat. You can easily leave them out if you prefer a milder soup.
Can I make this soup ahead of time and reheat it for a party?
Definitely! It actually develops deeper flavors when made a day ahead. Just reheat slowly and add a little extra broth if it thickens too much.
Final Thoughts
This Chicken Lasagna Soup Recipe is the kind of comforting, flavorful meal that feels like a warm hug in a bowl. It’s simple enough for a busy weeknight but special enough to serve guests who will be amazed at how much flavor you packed into one pot. Give it a try, and you’ll soon find yourself reaching for this recipe again and again whenever you crave that classic Italian comfort food vibe.
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Chicken Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Chicken Lasagna Soup is a comforting and hearty one-pot Italian-American dish that combines tender chicken, flavorful tomatoes, and broken lasagna noodles in a rich broth. Finished with layers of melted mozzarella, Parmesan, and creamy ricotta, this soup offers all the flavors of classic lasagna in a cozy, easy-to-make soup perfect for weeknight dinners.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (6 oz) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 8 no-boil lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley for garnish
Instructions
- Heat and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Cook the chicken: Add diced chicken to the pot, season with salt and pepper, and cook until no longer pink, about 5-7 minutes, stirring occasionally to ensure even cooking.
- Add liquids and seasonings: Pour in chicken broth, diced tomatoes with their juice, and tomato paste. Stir to combine thoroughly. Add dried basil, oregano, and red pepper flakes if using.
- Simmer and add noodles: Bring the soup to a simmer, then add the broken lasagna noodles. Cook uncovered until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Melt cheeses: Once noodles are cooked, reduce heat to low. Stir in half of the shredded mozzarella and all of the grated Parmesan cheese until melted and well incorporated into the soup.
- Serve and garnish: Ladle the hot soup into bowls. Top with dollops of ricotta cheese, sprinkle the remaining mozzarella, and garnish with fresh basil or parsley for a vibrant finish. Serve immediately.
Notes
- For a creamier soup, add a splash of half-and-half or milk before serving.
- Substitute cooked shredded rotisserie chicken for a quicker preparation.
- To make this soup vegetarian, omit the chicken and use vegetable broth with sautéed mushrooms or zucchini instead.
- The soup reheats well and can be made a day ahead for convenience.
