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Chicken Lasagna Soup

Chicken lasagna soup with golden tomato broth, tender broken lasagna noodles, and a ricotta-mozzarella dollop that melts in. Built like lasagna but cooked as a one-pot soup for a cozy weeknight 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
  

Chicken lasagna soup base
  • 1.5 lb chicken breast or thighs Dice into bite-size pieces.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 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 Break into pieces.
  • 0.25 tsp salt and pepper to taste Season to preference; measure later if needed.
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 0.25 fresh basil For serving; use as desired.

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat a large pot over medium-high heat with olive oil, then cook the diced chicken until browned and cooked through, about 6-8 minutes; remove and set aside.
Sauté aromatics
  1. In the same pot, sauté the diced onion for 4 minutes, then add the minced garlic and tomato paste and cook for 2 minutes.
Build the soup
  1. Add the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring the mixture to a boil.
Cook the noodles
  1. Return the chicken to the pot and add the broken lasagna noodles.
Simmer until tender
  1. Simmer for 10-12 minutes, until the noodles are tender and the chicken is cooked through; stir occasionally so the noodles don’t stick.
Season and serve
  1. Season the soup with salt and pepper to taste.
  2. Mix ricotta, shredded mozzarella, and parmesan, then serve each bowl with a generous spoonful and fresh basil on top.

Notes

For a thicker, more lasagna-like broth, simmer uncovered for the last 3 minutes. Store leftovers in the refrigerator up to 3 days; freeze yes—cool completely, then freeze in airtight containers up to 2 months and reheat until hot, adding a splash of broth if it thickens. For a lower-fat swap, use part-skim mozzarella and low-fat ricotta in the cheese dollop.