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Chicken Lasagna Soup

Chicken lasagna soup with a golden tomato broth, tender broken lasagna noodles, and shredded chicken simmered until just cooked through. Each bowl gets a ricotta-mozzarella dollop that melts into the center with basil and parmesan on top.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken Lasagna Soup
  • 1.5 lb chicken breast or thighs
  • 1 onion
  • 4 clove garlic
  • 28 oz crushed tomatoes
  • 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
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tbsp olive oil

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat olive oil in a large pot over medium-high heat. Add diced chicken and cook until browned, then remove and set aside.
Build the tomato base
  1. Sauté diced onion in the same pot for 4 minutes. Add minced garlic and tomato paste, then cook for 2 minutes.
  2. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring the mixture to a boil.
Simmer and finish
  1. Return the browned chicken to the pot, then add the broken lasagna noodles. Keep the soup simmering.
  2. Simmer for 10-12 minutes until the noodles are tender and the chicken is cooked through. Season with salt and pepper.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, parmesan, and fresh basil to make the cheese dollop. Serve in each bowl with a generous spoonful.

Notes

Pro tip: simmer gently once the noodles go in—rapid boiling can break the noodles too much. Store leftovers in the refrigerator up to 3-4 days; reheat on the stove with a splash of broth or water if it thickens. Freezing is not ideal because lasagna noodles can soften further, but you can freeze if needed and reheat carefully. For a lighter option, use part-skim ricotta and part-skim mozzarella for a lower-fat cheese dollop.