Description
A comforting soup that combines the flavors of chicken lasagna into a creamy, spoonable dish perfect for weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 can (15 oz) crushed tomatoes
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- 8 oz lasagna noodles, broken into 2–3 inch pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Heat a large pot over medium heat and add a tablespoon of oil. Sauté the diced onion until softened, about 4–5 minutes. Add the minced garlic and cook until fragrant.
- Season the chicken breasts with salt and pepper. Add to the pot and brown on both sides, about 4 minutes per side.
- Pour in the chicken broth and crushed tomatoes. Stir in the Italian seasoning and adjust salt and pepper. Bring to a gentle boil.
- Reduce heat to a simmer. Cover and simmer for 15 minutes.
- Remove the chicken to a cutting board, shred or cut into pieces, and return to the pot.
- Add the broken lasagna noodles to the simmering soup. Cook uncovered until the pasta is tender, about 8–10 minutes.
- Lower the heat and stir in the ricotta and shredded mozzarella until melted.
- Taste and adjust seasoning. Ladle into bowls and finish with grated Parmesan and fresh basil.
Notes
To save time, swap in shredded rotisserie chicken at the end. This soup can be made gluten-free with the right noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian