White Chicken Lasagna Soup
A heartwarming and flavorful dish that combines traditional lasagna flavors with the ease of a soup, featuring tender chicken, creamy ricotta, and Italian herbs.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound cooked chicken breast, shredded or cubed Using rotisserie chicken can enhance flavor.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) ricotta cheese
- 1 can (14.5 oz) diced tomatoes Include all juices for maximum flavor.
- 1 teaspoon Italian seasoning
- to taste salt and pepper
For the Noodles and Greens
- 8 pieces lasagna noodles, broken into pieces Cook according to package instructions.
- 2 cups spinach or kale You can use either depending on preference.
- 1 cup shredded mozzarella cheese For topping.
Instructions
Preparation
- Heat a large pot over medium heat and drizzle in the olive oil.
- Add the diced onion and minced garlic; sauté until the onion is translucent (3-4 minutes).
- Add the cooked chicken breast, then pour in the chicken broth and diced tomatoes.
- Sprinkle in Italian seasoning, salt, and pepper, and stir until combined.
Cooking
- Add the broken lasagna noodles and cook according to package instructions until al dente.
- Stir in the ricotta cheese until it blends into the broth, creating a creamy texture.
- Add the spinach or kale, stirring until they wilt.
Serving
- Ladle the soup into bowls and top generously with shredded mozzarella cheese.
- Serve hot, garnished with fresh herbs or crushed red pepper flakes if desired.
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Notes
For a gluten-free option, substitute lasagna noodles with gluten-free pasta. Consider adding more vegetables for increased nutrition, and store leftovers in an airtight container.