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Dinner for a Cold | Warm, hearty chicken lasagna soup

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A rich, creamy, and ultra-comforting lasagna soup made with shredded chicken, tender pasta, tomatoes, herbs, and melty cheese. A perfect one-pot weeknight meal.

Ingredients

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  • 1 tbsp olive oil

  • 1 small onion, diced

  • 2 carrots, diced

  • 4 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 can (28 oz) crushed tomatoes

  • 4 cups chicken broth

  • 8 lasagna noodles, broken into pieces

  • 2½ cups cooked shredded chicken

  • 1 cup heavy cream

  • ¾ cup ricotta cheese

  • ½ cup grated Parmesan

  • 1 cup shredded mozzarella

  • 1 tsp Italian seasoning

  • Salt and black pepper to taste

  • Optional: red pepper flakes, fresh basil for garnish

Instructions

  • In a large pot, heat olive oil over medium heat. Sauté onion and carrots 5 minutes.

  • Stir in garlic and tomato paste. Cook 1 minute.

  • Add crushed tomatoes, broth, seasoning, and salt. Bring to a boil.

  • Add broken lasagna noodles and cook 10–12 minutes until tender.

  • Stir in shredded chicken, heavy cream, and Parmesan. Simmer 2–3 minutes.

  • Add ricotta (stir in or dollop) and top with mozzarella. Serve hot.

  • Garnish with fresh basil and extra cheese if desired.

Notes

  • Use rotisserie chicken for ease.

  • To store: Refrigerate up to 4 days.

  • For freezer: Freeze base without dairy and pasta. Add fresh when reheating.

Find it online: https://dryrecipes.com/dinner-for-a-cold-warm-hearty-chicken-lasagna-soup/