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Chicken Lasagna Soup

Chicken lasagna soup with a golden tomato broth, tender broken lasagna noodles, and melty ricotta-mozzarella dollops. Diced chicken simmers right in the pot so every spoonful has lasagna-style flavor without layering.
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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 aromatics
  • 1.5 lb chicken breast or thighs
  • 1 onion
  • 4 garlic
  • 1 tbsp olive oil
Tomato base
  • 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
Soup additions
  • 8 lasagna noodles broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil
Seasoning
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat a large Dutch oven over medium-high heat and add olive oil; cook the diced chicken until browned, then remove and set aside.
  2. Browning cue: the chicken should look golden at the edges before you transfer it out of the pot.
Sauté aromatics
  1. In the same pot, sauté the onion for 4 minutes, stirring until softened.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes to deepen flavor and reduce slightly.
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.
  2. Add the chicken back to the pot, then stir in the broken lasagna noodles.
Simmer until tender
  1. Simmer for 10-12 minutes, until the noodles are tender and the chicken is cooked through.
  2. Visual cue: the broth should gently bubble and the noodles should no longer have a firm center.
Season and serve
  1. Season with salt and pepper to taste.
  2. Mix together the ricotta, shredded mozzarella, parmesan, and fresh basil for the cheese dollop.
  3. Ladle soup into bowls and serve with a generous spoonful of cheese dollop in the center until it begins to melt.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook evenly in 10-12 minutes. Store leftovers in the fridge up to 3 days; reheat gently on the stove with a splash of broth if thickened. Freeze yes—freeze soup without adding extra cheese dollops, then stir and reheat and serve with fresh dollops. For a lighter option, use part-skim mozzarella and low-fat ricotta for a reduced-fat version.