Description
A weeknight-friendly soup that delivers all the comfort of classic lasagna without the layering or baking. Vegetables are blended into the broth for body and natural sweetness, ground chicken adds lean protein, and a creamy ricotta finish makes every bowl cozy and satisfying.
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, chopped (about 1 cup)
1 medium zucchini, chopped (about 1 cup)
4 garlic cloves, minced
2 tbsp tomato paste
1 (28-oz) can crushed tomatoes
5 cups low-sodium chicken broth
1 lb ground chicken
1 tsp dried oregano
1 tsp Italian seasoning
1/4 tsp red pepper flakes (optional)
8 oz lasagna noodles, broken into bite-size pieces
1/2 cup half-and-half
1/4 cup grated Parmesan, plus more for serving
1/2 cup chopped fresh basil, plus more for topping
1 cup ricotta, for serving
Kosher salt and black pepper, to taste
Instructions
Sauté the base (5 minutes): Heat olive oil in a large pot over medium. Add onion, carrots, and zucchini with a pinch of salt; cook until onion is translucent.
Bloom flavors (1 minute): Stir in garlic, oregano, Italian seasoning, and red pepper flakes. Add tomato paste and cook 30–60 seconds.
Blend the veg (2 minutes): Transfer sautéed vegetables and tomato paste to a blender with 1 cup broth. Blend until smooth.
Brown the protein (4–5 minutes): In the same pot, cook ground chicken, breaking it apart, until no longer pink. Season with salt and pepper.
Build the soup (10 minutes): Return the puree to the pot along with crushed tomatoes and remaining broth. Bring to a lively simmer.
Cook the noodles (8–10 minutes): Add broken lasagna noodles, stirring occasionally to prevent sticking. Simmer until just shy of al dente.
Finish creamy (2–3 minutes): Reduce heat. Stir in half-and-half, Parmesan, and basil. Taste and adjust seasoning.
Serve: Ladle into bowls and top with ricotta and extra basil.
Notes
Use low-sodium broth to control seasoning.
Add spinach or kale at the end for extra greens.
Swap ground chicken for turkey, beef, or plant-based crumbles.
For make-ahead: cook soup without noodles and add them when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot Stovetop
- Cuisine: Italian-American