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Chicken Lasagna Soup

Chicken lasagna soup with tender broken noodles in a golden tomato broth, finished with a warm ricotta–mozzarella dollop. Cooked stovetop in one pot for a comforting Italian-American meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast or thighs diced
  • 1 onion diced
  • 4 clove garlic minced
Soup base
  • 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
Cheese dollop and seasoning
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil for topping
  • salt to taste
  • pepper to taste

Equipment

  • 1 large pot

Method
 

Brown the chicken
  1. Heat a large pot over medium-high heat with olive oil. Cook diced chicken until browned, then remove and set aside.
Build the tomato base
  1. In the same pot, sauté the diced onion for 4 minutes. Add minced garlic and tomato paste, then cook for 2 minutes.
  2. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring the mixture to a boil.
Cook the soup and noodles
  1. Return the browned chicken to the pot. Add broken lasagna noodles.
  2. Simmer over a steady boil for 10-12 minutes until the noodles are tender and the chicken is cooked through. Season with salt and pepper to taste.
Finish with the cheese dollop
  1. Mix ricotta, shredded mozzarella, and parmesan to form the cheese dollop. Serve in each bowl with a generous spoonful and top with fresh basil.

Notes

For the best texture, break the lasagna noodles into smaller pieces so they soften evenly during the 10–12 minute simmer. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; freeze yes, but expect noodles to soften further when reheated. For a lighter option, use part-skim ricotta and part-skim mozzarella in the dollop without changing the cooking steps.