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Chicken Lasagna Soup

Chicken lasagna soup combines a golden tomato broth with tender broken lasagna noodles and shredded chicken in one pot. Finish with a ricotta-mozzarella dollop that melts into each bowl for classic lasagna flavor.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1.5 lb chicken breast or thighs
  • 1 onion
  • 4 garlic cloves
  • 2 tbsp tomato paste
  • 4 cup chicken broth
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 tbsp olive oil
Seasoning and noodles
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles
  • 0.5 tsp salt
  • 0.25 tsp pepper
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • 0.5 fresh basil

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: keep the soup at a steady simmer so the broken lasagna noodles soften without turning mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because noodles can soften too much when thawed. For a lighter option, use part-skim mozzarella and reduce parmesan to 2 tablespoons.