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Chicken Lasagna Soup

Chicken lasagna soup made with a golden tomato broth, broken lasagna noodles, and tender diced chicken simmered until just cooked through. Finished with a warm ricotta-mozzarella dollop that melts into every spoonful for a lasagna-meets-soup texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1.5 lb chicken breast or thighs, diced
  • 1 onion, diced
  • 4 garlic, minced
  • 28 oz crushed tomatoes
  • 14 oz diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 8 lasagna noodles, broken into pieces
  • olive oil Amount not specified; use enough to coat the bottom of the pot.
  • salt and pepper to taste
Cheese dollop
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 0.25 cup parmesan
  • fresh basil

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat olive oil in a large pot over medium-high heat until shimmering, then add diced chicken. Cook until browned all over, about 5-7 minutes, and remove to a plate.
Build the tomato base
  1. In the same pot, sauté diced onion for 4 minutes, stirring until softened and lightly golden. Add minced garlic and tomato paste, then cook 2 minutes, stirring until fragrant.
Simmer the soup
  1. Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, dried oregano, and red pepper flakes. Bring to a boil, then keep at a steady boil for 1 minute before reducing heat.
Cook the noodles
  1. Return the browned chicken to the pot and add broken lasagna noodles. Simmer for 10-12 minutes, stirring occasionally, until noodles are tender and chicken is cooked through.
Season
  1. Season the soup with salt and pepper to taste. Stir until the seasoning is fully dissolved and the broth tastes balanced.
Make the cheese dollop and serve
  1. Mix ricotta, shredded mozzarella, and parmesan until evenly combined into a thick, scoopable mixture. Serve the soup in bowls with a generous spoonful of the cheese dollop on top and finish with fresh basil.

Notes

For the best noodle texture, keep the soup at a gentle simmer once it comes to a boil so the lasagna pieces don’t get mushy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the noodles soften further after thawing. Vegetarian swap: replace chicken with diced mushrooms and use vegetable broth while keeping the same seasonings and cheese dollop.