Go Back

Chicken Lasagna Soup

Chicken lasagna soup with a golden tomato broth, tender broken lasagna noodles, and a creamy ricotta–mozzarella cheese dollop. This one-pot version delivers lasagna flavors in a spoonable, simmered soup with browned chicken and finished with parmesan and basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast or thighs Diced.
  • 1 onion Diced.
  • 4 garlic Minced (about 4 cloves).
Tomato base and seasonings
  • 28 oz crushed tomatoes 1 can.
  • 14 oz diced tomatoes 1 can, drained if very watery.
  • 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
Lasagna noodles
  • 8 lasagna noodles Broken into pieces.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil For serving and mixing.
To finish
  • 0.01 salt and pepper to taste Season at the end.

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat olive oil in a large pot over medium-high heat, then add the diced chicken. Cook until browned, then remove and set aside.
Sauté aromatics
  1. In the same pot, sauté the diced onion for 4 minutes. Add minced garlic and tomato paste and cook for 2 minutes.
Build the tomato broth
  1. Add 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 browned chicken to the pot, then add the broken lasagna noodles. Simmer for 10-12 minutes, until the noodles are tender and the chicken is cooked through.
Season and assemble cheese dollop
  1. Season the soup with salt and pepper. Mix together the ricotta, shredded mozzarella, parmesan, and fresh basil for the cheese dollop.
Serve
  1. Ladle the soup into bowls and top each with a generous spoonful of the cheese dollop. Add extra fresh basil and parmesan on top if desired, and serve immediately.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook evenly in the simmering time. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave, adding a splash of broth if thickened. Freezing is not recommended because the noodles can soften too much after thawing. For a lighter option, use part-skim ricotta and reduced-fat mozzarella for a similar creamy dollop with less fat.