Description
A comforting and creamy chicken lasagna soup that is easy to make and packed with flavor.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 8 oz lasagna noodles (broken or traditional)
- 15 oz ricotta cheese
- 8 oz mozzarella cheese
- 4 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Instructions
- Start by dicing your chicken into bite-sized pieces. If you’re using rotisserie chicken, shred it and set it aside.
- In a large pot over medium heat, add a tablespoon of olive oil. Once heated, add diced onions and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.
- Toss in the chopped chicken (or shredded rotisserie chicken) and cook until no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring the mixture to a gentle boil.
- Stir in your broken lasagna noodles. Cook according to package instructions until al dente, usually around 8-10 minutes.
- Once the pasta is cooked, add in fresh spinach and allow it to wilt for a couple of minutes.
- Lower the heat and stir in ricotta and mozzarella cheese. Mix until the cheeses are melted and the soup is creamy.
- Add Italian seasoning, salt, and pepper. Taste and adjust the seasoning as necessary.
- Ladle the soup into bowls and, if desired, top with extra mozzarella or a sprinkle of fresh herbs.
Notes
- For a creamier soup, you can add more cheese.
- This soup can be frozen after cooking; just be sure to add fresh spinach when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg