Description
A cozy, creamy bowl of lasagna flavors turned into a spoonable soup, perfect for weeknight dinners or potlucks.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken, shredded (rotisserie chicken is ideal)
- 4 cups chicken broth (low-sodium recommended)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 2 teaspoons Italian seasoning
- 8 ounces lasagna noodles, broken into 2–3 inch pieces
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese (for topping)
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
- Stir in shredded chicken, chicken broth, diced tomatoes, and Italian seasoning. Bring to a boil.
- Add broken lasagna noodles to the pot. Reduce to a simmer, cooking until noodles are tender, about 10–12 minutes.
- Reduce heat to low. Stir in ricotta and heavy cream until smooth. Heat gently without boiling.
- Season with salt and pepper to taste. Serve hot, topped with mozzarella and fresh basil.
Notes
For a lighter version, use half-and-half instead of heavy cream. For gluten-free, substitute gluten-free noodles.