Description

Chicken Lasagna Soup is a comforting and easy-to-make dish that combines the hearty flavors of classic lasagna with the warmth of a soup. Featuring ground chicken, tomatoes, lasagna noodles, and a blend of Italian herbs, this soup delivers all the cozy satisfaction of traditional lasagna in a simple, one-pot recipe perfect for chilly evenings.

Ingredients

Scale

Sautéed Vegetables and Meat

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound ground chicken
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)

Soup Base

1 (28 ounce) can crushed tomatoes
4 cups chicken broth
1 (15 ounce) can diced tomatoes, undrained
1 teaspoon salt
1/2 teaspoon black pepper

Pasta and Cheese

9 lasagna noodles, broken into 1-inch pieces
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Garnish

1/4 cup chopped fresh parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables and Chicken: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. Add the ground chicken and cook, breaking it up with a spoon, until browned, approximately 8 to 10 minutes. Drain any excess grease from the pot. Stir in the dried oregano, basil, garlic powder, and red pepper flakes if using. Cook for an additional minute to release the herbs’ aroma.
Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth, stirring well to combine. Add the undrained diced tomatoes, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover partially and let the soup simmer for 15 minutes to develop the flavors. Taste and adjust the seasoning if needed, adding more salt, pepper, or a pinch of sugar to balance acidity.
Cook the Lasagna Noodles: Stir in the broken lasagna noodles. Continue simmering partially covered for 10 to 15 minutes, or until the noodles are tender but retain a slight firmness, stirring occasionally to prevent sticking. In the last few minutes of cooking, stir in most of the shredded mozzarella cheese to help it melt into the soup.
Finish and Serve: Remove the pot from heat and stir in the grated Parmesan cheese to add richness. Ladle the soup into bowls, topping each serving with the remaining mozzarella cheese and chopped fresh parsley if desired. Serve warm for a satisfying meal.

Notes

Red pepper flakes are optional and can be omitted or adjusted depending on desired spiciness.
You can substitute ground chicken with ground turkey or lean ground beef if preferred.
For a thicker soup, reduce the amount of chicken broth or simmer uncovered for a few extra minutes.
Fresh herbs like basil or oregano can be used instead of dried, roughly doubling the quantity for more vibrant flavor.
Leftovers can be refrigerated for up to 3 days; reheat gently on stovetop to avoid breaking down noodles too much.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American