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Chicken Lasagna Soup

Chicken lasagna soup with a rich crushed-tomato broth and broken lasagna noodles, simmered until tender. Finish with a ricotta-mozzarella dollop that melts into the center for a lasagna-meets-soup texture.
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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
  

Chicken and 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
  • salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat a large pot over medium-high heat and cook the diced chicken in olive oil until browned, stirring occasionally, about 6–8 minutes; remove and set aside when no longer pink.
Sauté aromatics
  1. In the same pot, sauté the diced onion for 4 minutes until softened, then add minced garlic and tomato paste and cook for 2 minutes until fragrant.
Build the tomato broth
  1. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes and bring to a boil, stirring to combine.
Simmer with noodles
  1. Return the browned chicken to the pot, then add the broken lasagna noodles.
  2. Simmer at a steady boil 10–12 minutes, stirring occasionally, until the noodles are tender and the chicken is cooked through; keep the broth bubbling gently.
Season and serve with cheese dollop
  1. Season the soup with salt and pepper to taste, adjusting as needed for balance.
  2. Mix the cheese dollop (ricotta, shredded mozzarella, and parmesan) until creamy and spoonable.
  3. Ladle soup into bowls and add a generous spoonful of the cheese dollop to each; top with fresh basil and let it melt into the center.

Notes

For the best texture, simmer the noodles only until just tender so they don’t turn mushy as the soup rests. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently until steaming. Freezing is not recommended because the noodles can soften too much after thawing. For a lower-fat option, use part-skim mozzarella and reduced-fat ricotta for the dollop.