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Chicken Lasagna Soup

Chicken lasagna soup with a golden tomato broth, tender broken lasagna noodles, and a creamy ricotta-mozzarella dollop. Diced chicken simmers in Italian-seasoned crushed tomatoes for a cozy, spoonable lasagna-style dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast or thighs
  • 1 onion
  • 4 garlic
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles broken into pieces
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat a large pot over medium-high heat and cook the diced chicken in olive oil until browned, then remove and set aside. Visual cue: the chicken should be golden on the edges.
Sauté aromatics
  1. In the same pot, sauté the diced onion for 4 minutes, then add the minced garlic and tomato paste and cook for 2 minutes. Visual cue: the onion should soften and the garlic should smell fragrant.
Build the soup
  1. Add both tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes, then bring to a boil. Visual cue: you should see steady bubbling across the surface.
Cook with noodles
  1. Return the chicken to the pot and add the broken lasagna noodles. Visual cue: noodles should be submerged in the tomato broth.
  2. Simmer for 10-12 minutes until the noodles are tender and the chicken is cooked through. Visual cue: a noodle should break easily with a spoon.
Finish and serve
  1. Season with salt and pepper to taste. Visual cue: adjust the broth flavor before serving.
  2. Mix the cheese dollop ingredients and serve in each bowl with a generous spoonful. Visual cue: the ricotta-mozzarella mixture should melt slightly into the hot soup.

Notes

Pro tip: break the lasagna noodles into bite-size pieces so they tenderize evenly in the simmering time. Refrigerate leftovers in an airtight container up to 3 days; reheat gently, adding a splash of broth if needed. Freezing: yes, but note noodles may soften further after thawing. Dietary swap: use whole-wheat or gluten-free lasagna noodles if you want a gluten-aware version.