Creamy Chicken Lasagna Soup
A delightful twist on traditional lasagna, this creamy chicken lasagna soup combines all the flavors you love into a warm and comforting dish, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound cooked chicken, shredded Use rotisserie chicken to save time.
- 8 cups chicken broth Can be substituted with vegetable broth for a vegetarian version.
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream
- 2 cups lasagna noodles, broken Use gluten-free noodles for a gluten-free version.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded For topping.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish Can be substituted with parsley.
Instructions
Preparation
- In a large pot, sauté onion and garlic until translucent.
Cooking
- Add shredded chicken, chicken broth, crushed tomatoes, and Italian seasoning. Bring to a boil.
- Stir in the broken lasagna noodles and cook until tender.
- Reduce heat and add heavy cream and ricotta cheese, stirring until combined.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with mozzarella cheese and fresh basil.
Notes
If you have leftovers, allow the soup to cool and store in an airtight container. It can be refrigerated for up to 3-4 days or frozen for up to 3 months. When freezing, leave some space in the container as the soup will expand.