Description
A cozy, creamy, and satisfying soup that combines tender chicken, pasta, and a luscious cheesy sauce, ready in just 30 minutes. Perfect for easy weeknight dinners with comforting Italian flavors.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 150g / 5.3 oz)
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 cups cooked shredded chicken (about 280g / 10 oz)
- 4 cups low-sodium chicken broth (960ml / 4 cups)
- 1 cup tomato sauce (240ml / 8 fl oz)
- 1 cup heavy cream (240ml / 8 fl oz)
- ½ cup ricotta cheese (125g / 4.4 oz)
- 1 cup shredded mozzarella cheese (113g / 4 oz)
- ½ cup freshly grated Parmesan cheese (50g / 1.75 oz)
- 2 teaspoons Italian seasoning (blend of dried basil, oregano, thyme)
- ¼ teaspoon red pepper flakes (optional)
- 6 ounces lasagna noodles, broken into bite-sized pieces (170g / 6 oz)
- Salt and black pepper to taste
- Optional: 2 cups fresh spinach or 1 cup chopped zucchini for added veggies
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 3 minutes until soft and translucent.
- Stir in minced garlic and red pepper flakes (if using), cooking for another minute until fragrant but not browned.
- Pour in chicken broth and tomato sauce, stir to combine. Add Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Add broken lasagna noodles and shredded cooked chicken to the boiling soup. Reduce heat to medium-low and simmer uncovered for about 10 minutes, stirring occasionally, until noodles are tender but still slightly firm.
- Lower heat to prevent boiling. Stir in heavy cream, ricotta, half the mozzarella, and half the Parmesan. Mix gently until cheeses melt into a smooth, creamy sauce. Adjust salt and pepper to taste.
- Ladle soup into bowls and sprinkle remaining mozzarella and Parmesan on top. Garnish with fresh basil or parsley if desired. Serve hot with crusty bread or a green salad.
Notes
[‘Use rotisserie chicken or leftover roasted chicken for best flavor and convenience.’, ‘Do not boil the soup after adding cream to prevent separation; keep heat low and stir gently.’, ‘Break lasagna noodles into smaller pieces for faster cooking and easier eating.’, ‘Freshly grate Parmesan cheese for best melting and flavor.’, ‘Add veggies like spinach or zucchini in the last few minutes for extra nutrition.’, ‘Make broth and chicken mixture up to 2 days ahead; add noodles and cheese just before serving to avoid soggy noodles.’, ‘Reheat leftovers gently on stove with added broth or cream to loosen the soup.’, ‘Freezing is not recommended for the full soup due to cream and cheese separation; freeze broth and chicken separately if needed.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 420
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 32
- Fiber: 2
- Protein: 28
Keywords: creamy chicken lasagna soup, easy chicken soup, lasagna soup, weeknight dinner, comfort food, cheesy soup, quick chicken recipe