Description
This Chicken Lasagna Soup transforms your favorite Italian casserole into a cozy, slurpable meal that’s ready in half the time but packed with all the cheesy, tomatoey goodness you crave!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken broth
- 8 lasagna noodles, broken into 1-inch pieces (about 8 oz)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese, plus more for serving
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped (plus more for garnish)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced chicken, cook until lightly browned (5-6 minutes), then remove to a plate.
- In the same pot, sauté onion until translucent (3-4 minutes). Add garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and cook for 1-2 minutes until slightly darkened. Add dried herbs and red pepper flakes, stirring to toast them.
- Pour in crushed tomatoes, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot, add chicken broth, and bring to a boil. Reduce to a simmer and cook uncovered for 15 minutes.
- Add broken lasagna noodles and cook for 8-10 minutes until al dente, stirring occasionally.
- Meanwhile, combine ricotta cheese, half the Parmesan, and chopped fresh basil in a small bowl.
- Ladle the hot soup into bowls, top each with a dollop of the ricotta mixture, mozzarella cheese, and remaining Parmesan.
- Garnish with additional fresh basil and serve immediately.