Chicken Easy Lasagna Soup Recipe
This chicken lasagna soup gives you all the familiar flavors of classic lasagna, but with a twist of chicken. Quick and satisfying.
Ingredients
- 1 pound chicken breast cubed
- 1 can 28 ounces crushed tomatoes
- 4 cups chicken broth
- 1 ½ cups lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Cook the chicken breast in a large pot over medium heat, seasoning with salt, pepper, garlic, oregano, and basil.
- Add crushed tomatoes and chicken broth, then bring the mixture to a simmer.
- Stir in the broken lasagna noodles and cook until tender, about 10 minutes.
- Mix in ricotta cheese, blending it into the soup.
- Serve with shredded mozzarella and grated Parmesan on top.
Notes
Nutritional Information (Per Serving)
- Calories: 420
- Total Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 35g
- Vitamin A: 10%
- Calcium: 15%
- Iron: 12%
- Vitamin C: 8%
- Vitamin K: 7%
Additional Notes/Tips
- Want a richer flavor? Use chicken thighs instead of breast for more juiciness.
- Add some spinach or kale for a nutritious boost—no one will notice.
- Craving a crispy edge? Pop it under the broiler for a minute with extra cheese on top.
- Leftovers? Perfect. Just don’t expect them to last long.
- If you prefer a creamier soup, add a splash of heavy cream at the end.