Description
A delicious and creamy soup that combines the flavors of lasagna with tender chicken, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes, cooking for another minute until fragrant.
- Add the diced chicken to the pot and season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring to a boil. Add the broken lasagna noodles and cook according to package instructions, usually about 8-10 minutes, until al dente.
- Reduce the heat to low and stir in the heavy cream, ricotta cheese, and half of the mozzarella cheese. Mix until well combined and heated through.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with the remaining mozzarella, Parmesan cheese, and chopped parsley.
Notes
- For added flavor, consider sautéing some chopped spinach or kale with the onions.
- To make it lighter, substitute half-and-half for the heavy cream and use low-fat ricotta cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg