lasagna noodles (broken into pieces), chicken broth, diced tomatoes (canned), tomato sauce, onion, garlic, Italian seasoning, salt, pepper, ricotta cheese, shredded mozzarella cheese, and fresh basil for garnish.
Sauté Aromatics: In a large pot or Dutch oven, heat some olive oil over medium heat. Sauté diced onions and minced garlic until softened and fragrant. This forms the flavorful base of the soup.
Add Broth and Tomatoes: Pour in the chicken broth and add diced tomatoes (with their juices) and tomato sauce to the pot. Stir to combine and bring the mixture to a simmer over medium heat.
Season and Simmer: Season the soup with Italian seasoning, salt, and pepper to taste. Allow the soup to simmer gently for about 10-15 minutes, allowing the flavors to meld together.
Cook Lasagna Noodles: While the soup is simmering, cook the broken lasagna noodles in a separate pot of boiling water according to the package instructions until al dente. Drain the noodles and set aside.
Add Chicken and Cheese: Once the soup has simmered and the flavors have developed, stir in the cooked shredded chicken and ricotta cheese until well combined. Let the soup simmer for an additional 5 minutes to heat through.
Serve and Garnish: Ladle the creamy chicken lasagna soup into bowls and sprinkle shredded mozzarella cheese on top.
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