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Chicken Lasagna Soup

Chicken lasagna soup with a rich tomato broth, shredded chicken, and broken lasagna noodles simmered until tender. Finished with a creamy ricotta-mozzarella dollop that melts into each bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast or thighs
  • 1 onion
  • 4 cloves garlic
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles
  • 1 olive oil
  • 1 salt
  • 1 pepper
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat olive oil in a large pot over medium-high heat and cook the diced chicken until browned, about 6-8 minutes; remove and set aside.
  2. Keep the browned bits in the pot for flavor, and set the chicken aside while you cook the aromatics.
Build the tomato broth
  1. Sauté the diced onion in the same pot for 4 minutes, stirring until softened.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes until fragrant.
  3. Stir in the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes; bring the mixture to a boil.
Simmer with noodles
  1. Return the chicken to the pot and add the broken lasagna noodles.
  2. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and the chicken is cooked through.
  3. Season with salt and pepper to taste.
Mix and serve the cheese dollop
  1. Mix ricotta, shredded mozzarella, and parmesan until combined into a creamy dollop mixture.
  2. Serve hot soup in bowls and top each with a generous spoonful of the cheese dollop that will melt, then finish with fresh basil.

Notes

For the best texture, break the lasagna noodles into bite-size pieces so they cook evenly in the broth. Store leftovers in the refrigerator up to 4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because the noodles can soften too much. For a lighter option, use part-skim mozzarella and reduced-fat ricotta for the cheese dollop.