Description
This comforting Chicken Lasagna Soup combines all the flavors of classic lasagna in a warm, hearty soup that’s easy to make. Ground chicken, tender vegetables, tomatoes, and broken lasagna noodles simmer together in a flavorful broth, topped with melted mozzarella and Parmesan cheeses for an irresistible meal perfect for cozy nights.
Ingredients
Scale
Sauce and Meat
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound ground chicken
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Tomatoes and Broth
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Cheese
- 9 lasagna noodles, broken into 1-inch pieces
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Cook the Vegetables and Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the ground chicken, breaking it apart with a spoon, and cook until browned, roughly 8-10 minutes. Drain any excess grease from the pot. Stir in dried oregano, dried basil, garlic powder, and red pepper flakes if using, and cook for another 1 minute to release the herbs’ flavors.
- Simmer the Soup Base: Pour in the crushed tomatoes and chicken broth, stirring to combine well. Add the can of diced tomatoes with their juices, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low and cover partially. Let it simmer gently for 15 minutes to meld the flavors. Taste at the end and adjust seasoning with more salt, pepper, or a pinch of sugar if desired.
- Add the Pasta and Cheese: Stir in the broken lasagna noodles, ensuring they are submerged in the soup. Continue to simmer, partially covered, for 10-15 minutes or until the noodles are tender but still have a slight firmness to them. During the last few minutes of cooking, stir in most of the shredded mozzarella cheese so it melts into the soup, enriching its texture.
- Finish and Serve: Remove the soup from the heat and stir in the grated Parmesan cheese. Ladle the soup into bowls, then top each serving with the remaining mozzarella cheese and a sprinkle of fresh parsley if desired for a fresh, colorful garnish.
Notes
- This soup can be made spicier by increasing the amount of red pepper flakes or adding a pinch of cayenne pepper.
- Use gluten-free lasagna noodles to make the dish gluten-free.
- If you prefer a thicker soup, reduce the amount of chicken broth or cook uncovered for a few more minutes.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For added richness, stir in a splash of heavy cream or a dollop of ricotta cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
