Description

This Chicken Lasagna Soup is a comforting and easy-to-make dish that combines the flavors of classic lasagna with the convenience of a soup. Featuring ground chicken, tomatoes, Italian herbs, and tender lasagna noodles, it’s a hearty meal perfect for chilly days. Topped with mozzarella and Parmesan cheeses, this soup offers a creamy, cheesy finish without the fuss of layering a traditional lasagna.

Ingredients

Scale

Vegetables and Aromatics

1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped

Protein

1 pound ground chicken

Seasonings and Herbs

1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1 teaspoon salt
1/2 teaspoon black pepper

Liquids and Tomatoes

1 tablespoon olive oil
1 (28 ounce) can crushed tomatoes
4 cups chicken broth
1 (15 ounce) can diced tomatoes, undrained

Pasta 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)

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Instructions

Prepare the base: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook while stirring occasionally until the vegetables are softened, about 5 to 7 minutes.
Cook the chicken and season: Add the ground chicken to the pot, breaking it up with a spoon. Cook until browned, approximately 8 to 10 minutes. Drain any excess grease. Stir in dried oregano, dried basil, garlic powder, and red pepper flakes if using. Cook for an additional 1 minute to release the herbs’ aromas.
Add tomatoes and broth: Pour in the crushed tomatoes and chicken broth, stirring to combine. Add the undrained diced tomatoes, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low. Cover partially and simmer for 15 minutes to develop flavors. Taste and adjust seasoning if necessary.
Cook the noodles: Stir in the broken lasagna noodles. Simmer partially covered for 10 to 15 minutes, or until the noodles are tender but still slightly firm to the bite.
Add cheese and finish: During the last few minutes of cooking, stir in most of the shredded mozzarella cheese until melted and incorporated. Remove the soup from heat and stir in the grated Parmesan cheese.
Serve and garnish: Ladle the soup into bowls. Top each serving with the remaining mozzarella cheese and sprinkle with fresh chopped parsley if desired. Serve hot and enjoy your comforting Chicken Lasagna Soup.

Notes

For a spicier soup, increase the red pepper flakes or add a dash of crushed chili peppers.
You can substitute ground turkey for chicken if preferred.
Use gluten-free lasagna noodles to make the soup gluten-free.
Adjust the thickness by adding more broth for a thinner soup or reducing it to make it thicker.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stove or microwave.