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Chicken Lasagna Soup

Chicken lasagna soup with broken lasagna noodles simmered in a golden tomato-chicken broth, finished with a ricotta-mozzarella dollop that melts in the center. Expect tender noodles, shredded-style chicken bites, and a savory Italian herb finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

Chicken Lasagna Soup
  • 1.5 lb chicken breast or thighs
  • 1 onion
  • 4 garlic cloves
  • 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
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil
  • salt and pepper to taste
  • olive oil

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat olive oil in a large pot over medium-high heat, then add the diced chicken and cook until browned, about 6–8 minutes. Remove the chicken to a plate or bowl and set aside.
Sauté aromatics
  1. Add the diced onion to the same pot and sauté for 4 minutes. Add the minced garlic and tomato paste and cook for 2 minutes.
Build the soup base
  1. Stir in the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring the mixture to a boil over medium-high heat, about 3–5 minutes.
Cook the noodles
  1. Return the browned chicken to the pot and add the broken lasagna noodles. Simmer for 10–12 minutes, stirring occasionally, until the noodles are tender and the chicken is cooked through.
Season and finish
  1. Season the soup with salt and pepper to taste. Taste and adjust as needed for balance.
Make the cheese dollop and serve
  1. Mix the ricotta, shredded mozzarella, and parmesan together to form a thick dollop. Serve in each bowl with a generous spoonful and top with fresh basil.

Notes

Pro tip: if your soup thickens too much while simmering, loosen with a splash of chicken broth to keep it brothy. Store leftovers in the refrigerator up to 4 days (reheat gently). Freezing is not recommended because the noodles can soften too much after thawing. For a lighter option, use part-skim mozzarella and reduce parmesan to 2 tbsp without changing the method.