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Chicken Lasagna Soup

Chicken lasagna soup simmers chicken breasts, crushed tomatoes, broth, and broken lasagna noodles in one pot until the chicken is tender and the noodles are soft. A creamy ricotta, mozzarella, Parmesan, and parsley topping adds a cheesy finish to each bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 8 cups low-sodium chicken broth
  • 1.5 lb boneless, skinless chicken breasts
  • 12 oz lasagna noodles broken into 2-inch pieces
  • 3 cups baby spinach
For the ricotta topping
  • 1 cup whole-milk ricotta cheese
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the soup
  1. Heat the olive oil in a 6-quart Dutch oven over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Add the garlic, tomato paste, Italian seasoning, salt, and black pepper and cook for 1 minute, stirring constantly.
  3. Stir in the crushed tomatoes and chicken broth, then add the chicken breasts and bring the soup to a boil. Reduce the heat to maintain a gentle simmer and cook for 15 to 20 minutes, until the thickest part of each breast reaches 165°F.
  4. Transfer the chicken to a plate and shred it with two forks.
  5. Add the broken noodles to the simmering soup and cook, stirring often, for 8 to 10 minutes or according to the package directions, until tender.
  6. Stir in the spinach and shredded chicken and cook for 1 to 2 minutes, until the spinach wilts and the chicken is hot.
Mix the topping and serve
  1. Stir together the ricotta, mozzarella, Parmesan, and parsley in a small bowl.
  2. Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture.

Notes

For the best texture, freeze the soup without the noodles and add freshly cooked noodles when serving. Refrigerate leftovers for 3 to 4 days; the soup can be frozen. Gluten-free lasagna noodles are a suitable swap.