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Chicken Lasagna Soup

Chicken lasagna soup with a golden tomato broth and tender broken lasagna noodles, finished with a ricotta–mozzarella dollop that melts right into each bowl. Diced chicken cooks, then everything simmers until the noodles are tender and the flavors taste layered.
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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 base
  • 1.5 lb chicken breast or thighs diced
  • 1 onion diced
  • 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 broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 1 fresh basil for dollop and garnish
  • 1 salt to taste
  • 1 pepper to taste
  • 1 tbsp olive oil for cooking the chicken

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat olive oil in a large pot over medium-high heat, then cook the diced chicken until browned, about 6-8 minutes; remove and set aside.
  2. Leave the browned bits in the pot, since they build flavor for the broth.
Sauté aromatics
  1. Sauté the diced onion in the same pot for 4 minutes, stirring until softened.
  2. Add the minced garlic and tomato paste, then cook for 2 minutes while fragrant.
Build the soup base
  1. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring to a boil.
  2. Return the browned chicken to the pot and add the broken lasagna noodles.
Simmer until tender
  1. Simmer the soup at a steady boil-to-simmer for 10-12 minutes, until the noodles are tender and the chicken is cooked through.
  2. Season with salt and pepper to taste.
Make cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan to form the cheese dollop.
  2. Ladle the soup into bowls, add a generous spoonful of cheese dollop to each, and finish with fresh basil so the cheese melts into the center.

Notes

Pro tip: break the lasagna noodles into smaller pieces so they soften evenly during the 10-12 minute simmer. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave. Freezing is not recommended because noodles can soften too much. For a lighter option, use part-skim mozzarella and reduce the ricotta slightly to lower calories while keeping the melty dollop.