Description
Cozy, high-protein Lasagna Soup made in one pot with ground chicken, tomatoes, broth, lasagna noodle pieces, and a creamy ricotta–mozzarella topping. Meal-prep friendly, reheats beautifully, and packs bold tomato-herb flavor with minimal effort.
Ingredients
1 tablespoon olive oil
1 small white onion, finely chopped
5 garlic cloves, minced
1.5 pounds ground chicken
4 1/2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon Italian seasoning
8 uncooked lasagna noodles, broken into bite-size pieces
1 1/4 cups shredded mozzarella cheese
8 ounces ricotta cheese
2 tablespoons fresh basil, chopped
Salt and pepper to taste
Instructions
Heat olive oil in a large Dutch oven over medium. Add onion and a pinch of salt; cook until tender and glossy.
Add garlic; cook 30–60 seconds until fragrant.
Add ground chicken; cook 5–6 minutes, breaking into crumbles, until no longer pink. Season lightly.
Stir in tomato paste to bloom. Add diced tomatoes, crushed tomatoes, broth, dried basil, and Italian seasoning. Scrape the pot to release fond.
Bring to a simmer. Add lasagna noodle pieces and cook 12–15 minutes, stirring occasionally, until tender. Add extra broth if needed.
Meanwhile, mix ricotta, half the mozzarella, and 1 tablespoon basil.
Taste soup and adjust salt and pepper.
Serve with a scoop of ricotta mixture and remaining mozzarella + basil. Rest 1 minute before eating.
Notes
Under-cook noodles by 1–2 minutes for meal prep.
Add spinach or zucchini for extra volume.
Cottage cheese can replace ricotta.
For creamy texture, temper ricotta with warm soup before swirling in.
Store 3–4 days; add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-Pot Stovetop
- Cuisine: Italian-American