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
Scale
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.
