Craving something cozy but tired of the same old lasagna? This Chicken Lasagna Soup combines all the flavors you love in a bowl of comforting goodness. Perfect for those chilly nights when you need a hug from the inside out.
Why This Recipe Works
- It’s a deconstructed lasagna that’s easier to make and just as delicious.
- The chicken adds a lean protein boost, making it a hearty meal.
- It’s customizable with your favorite lasagna ingredients.
- Perfect for meal prep; tastes even better the next day.
- A one-pot wonder that minimizes cleanup.
Ingredients
- 1 tbsp olive oil
- 1 lb chicken breast, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 2 cups water
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Chicken
Heat the olive oil in a large pot over medium-high heat. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Season with salt and pepper. Remove the chicken and set aside.
Step 2: Build the Flavor Base
In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes. Stir in the basil, oregano, and red pepper flakes, cooking for another minute until fragrant.
Step 3: Simmer the Soup
Add the crushed tomatoes, chicken broth, and water to the pot. Bring to a boil, then reduce heat to simmer for 10 minutes. Add the broken lasagna noodles and cook until al dente, about 10 minutes.
Step 4: Add the Chicken and Cheeses
Return the chicken to the pot. Stir in the ricotta and Parmesan cheeses until well combined. Simmer for another 5 minutes to let the flavors meld.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil. Serve hot with extra Parmesan on the side.
Tips and Tricks
For a creamier texture, blend half the soup before adding the noodles. If you’re short on time, use rotisserie chicken. To make it spicier, increase the red pepper flakes. For a vegetarian version, omit the chicken and use vegetable broth. The soup thickens as it sits; add more broth when reheating if needed.
Recipe Variations
- Swap chicken for ground beef or turkey for a different protein.
- Add spinach or kale for a green veggie boost.
- Use different cheeses like mozzarella or fontina for a new flavor profile.
- Try gluten-free noodles to make it gluten-free.
- Add a splash of cream for extra richness.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the chicken and onions first for the best flavor, then add everything except the noodles and cheeses to the slow cooker. Cook on low for 6-8 hours or high for 3-4. Add the noodles and cheeses in the last 30 minutes.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. The noodles will absorb more broth over time, so you may need to add more when reheating.
Can I freeze this soup?
Yes, but without the noodles. They become too mushy when thawed. Cook the noodles fresh when you’re ready to serve.
Summary
This Chicken Lasagna Soup is a comforting, easy-to-make twist on traditional lasagna. Packed with flavor, customizable, and perfect for any night of the week.
