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Chicken Lasagna Soup

Chicken lasagna soup with tender broken lasagna noodles and a golden tomato broth, finished with a warm ricotta-mozzarella cheese dollop. Diced chicken simmers right in the pot for an easy one-step comfort meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast or thighs
  • 1 onion
  • 4 garlic
  • 28 oz crushed tomatoes
  • 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
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 0.25 fresh basil
Seasoning
  • 0.25 salt
  • 0.25 pepper

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat a large pot with enough olive oil for the chicken over medium-high heat. Add diced chicken and cook until browned, then remove and set aside.
Sauté aromatics
  1. In the same pot, sauté diced onion for 4 minutes. Add minced garlic and tomato paste and cook for 2 minutes.
Build the soup
  1. Add both tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring the mixture to a boil.
Cook the noodles and finish
  1. Return browned chicken to the pot and add broken lasagna noodles. Simmer for 10-12 minutes, until noodles are tender and chicken is cooked through.
Season
  1. Season the soup with salt and pepper to taste. Stir well so the seasoning is evenly distributed.
Make the cheese dollop
  1. Mix ricotta, shredded mozzarella, and parmesan together with fresh basil. Keep mixing until you have a thick, spoonable dollop mixture.
Serve
  1. Ladle soup into bowls and top each with a generous spoonful of the cheese dollop. Let it melt slightly into the hot tomato broth before eating.

Notes

Pro tip: break the lasagna noodles just before adding so they stay tooth-tender during the 10-12 minute simmer. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop, adding a splash of broth if thickened. Freezing is not recommended because noodles can soften too much after thawing. For a lower-fat option, use part-skim ricotta and part-skim mozzarella in the cheese dollop.