Creamy Chicken Lasagna Soup
A cozy, delectable comfort food that combines the heartiness of lasagna with the warmth of a soup, perfect for busy weeknights or chilly evenings.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed Can substitute with ground turkey.
- 4 cups chicken broth Can substitute with vegetable broth.
- 1 can crushed tomatoes (15 ounces)
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 8 ounces lasagna noodles, broken into pieces Can use whole wheat or gluten-free noodles.
Cheese and Garnish
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded Plus more for topping.
- 1/4 cup grated Parmesan cheese
- to taste Fresh basil for garnish
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until soft and fragrant.
- Add the cubed chicken and cook until browned, stirring occasionally.
- Pour in the chicken broth and add the crushed tomatoes, Italian seasoning, along with salt and pepper to taste. Bring to a boil.
- Lower the heat and add the broken lasagna noodles. Let simmer until noodles are al dente, around 10-12 minutes.
- Stir in the ricotta cheese and half of the mozzarella cheese, allowing it to melt into the soup.
- Serve the soup hot, topped with the remaining mozzarella, Parmesan cheese, and a sprinkle of fresh basil.
Notes
Consider serving with garlic bread or a fresh green salad. Pairs well with white wine. Customize with different cheeses or vegetables.