Description
Chicken Lasagna Soup is a hearty and comforting one-pot meal that brings all the delicious flavors of classic lasagna into a warm, easy-to-make soup. Featuring ground chicken, tender lasagna noodles, and a rich tomato broth, this recipe is perfect for weeknight dinners or cozy gatherings, combining simplicity with the satisfying taste of Italian favorites.
Ingredients
Scale
Soup Base
- 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)
- 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
Lasagna and Cheese
- 9 lasagna noodles, broken into 1-inch pieces
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Sauté Vegetables and Brown Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery, cooking and stirring occasionally until softened, about 5-7 minutes. Add the ground chicken, breaking it up with a spoon, and cook until browned, approximately 8-10 minutes. Drain any excess grease. Stir in dried oregano, dried basil, garlic powder, and red pepper flakes if using, cooking for an additional minute to release the flavors.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth, stirring well to combine. Add the undrained diced tomatoes, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and simmer partially covered for 15 minutes. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or a pinch of sugar if desired.
- Cook Noodles and Melt Cheese: Stir in the broken lasagna noodles, simmering partially covered for 10-15 minutes, or until the noodles are tender but still slightly firm to the bite. In the final few minutes, stir in most of the shredded mozzarella cheese to melt evenly into the soup.
- Finish and Serve: Remove the pot from heat and stir in the grated Parmesan cheese for added richness. Ladle the soup into bowls, topping with the remaining mozzarella cheese and fresh chopped parsley if desired. Serve hot and enjoy this comforting, cheesy soup.
Notes
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
- The red pepper flakes add a subtle heat but are optional; omit for a milder flavor.
- Stir the soup occasionally while simmering to prevent the noodles from sticking to the bottom.
- You can substitute ground turkey for ground chicken if preferred.
- If the soup tastes too acidic from the tomatoes, add a pinch of sugar to balance the flavors.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
