Description
This luscious soup takes all the creamy, cheesy, garlicky goodness of white lasagna and tucks it into one comforting bowl. With tender pasta, juicy chicken, and a velvety broth, it’s a one-pot twist on a classic that’s just as satisfying — and way easier.
Ingredients
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground chicken or cooked shredded chicken
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
6 cups chicken broth
8 oz lasagna noodles, broken into pieces
1 cup heavy cream or half-and-half
1 cup shredded mozzarella
1/2 cup grated Parmesan
1 cup ricotta cheese
2 cups fresh spinach or kale
Fresh basil or parsley, for garnish
Instructions
In a large pot, heat olive oil over medium heat. Sauté onion and garlic for 3–4 minutes.
Add ground chicken and cook until browned. Stir in Italian seasoning, red pepper flakes, salt, and pepper.
Pour in chicken broth and bring to a boil. Add broken lasagna noodles and cook until tender, about 10–12 minutes.
Reduce heat, stir in cream, mozzarella, and Parmesan. Simmer 2–3 minutes until melted.
Stir in ricotta and spinach. Cook until greens wilt and soup is creamy.
Serve hot, garnished with herbs and an extra spoonful of ricotta if desired.
- Prep Time: 10 min
- Cook Time: 25 mins
- Category: Dinner
Nutrition
- Calories: 450
- Fat: 28g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g