Description
Bring the comforting flavors of lasagna to a bowl with this Rich Creamy Chicken Lasagna Soup , a hearty and satisfying dish that’s perfect for family dinners or cozy nights in! This soup combines tender shredded chicken, al dente pasta, and a rich, cheesy tomato broth, topped with gooey melted mozzarella and fresh basil for a meal that tastes just like your favorite Italian classic. With its creamy texture and layers of flavor, this recipe is sure to become a household favorite. This step-by-step guide—complete with an easy-to-follow video tutorial—will show you how to whip up this crowd-pleasing soup effortlessly. Watch the video, follow along, and get ready to enjoy a bowl of pure comfort!
Ingredients
Scale
or the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 lb ground chicken (or turkey/beef for variation)
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 1 cup uncooked lasagna noodles, broken into bite-sized pieces
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup grated Parmesan cheese
Optional Garnish:
- Fresh basil, chopped
- Ricotta cheese (dolloped on top)
- Extra shredded mozzarella
Instructions
Sauté the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-6 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Brown the Chicken:
- Add the ground chicken to the pot, breaking it apart with a wooden spoon, and cook until browned and no longer pink, about 6-8 minutes.
Build the Soup Base:
- Stir in the crushed tomatoes, chicken broth, dried basil, dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes to meld the flavors.
Cook the Pasta:
- Stir in the broken lasagna noodles and cook according to package instructions until al dente, usually 8-10 minutes.
Add Cream and Cheese:
- Stir in the heavy cream, shredded mozzarella, and Parmesan cheese until the cheese is melted and the soup is creamy. Taste and adjust seasoning with additional salt, pepper, or herbs if needed.
Serve and Enjoy:
- Ladle the soup into bowls and garnish with extra shredded mozzarella, dollops of ricotta, and fresh basil if desired. Serve hot with crusty bread or garlic toast for a complete, comforting meal.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Main Course
- Cuisine: American
