Description
A heartwarming twist on traditional lasagna turned into a soothing soup, packed with tender chicken, creamy goodness, and delightful spices for cozy nights.
Ingredients
Scale
- 1 lb cooked chicken, shredded
- 8 oz lasagna noodles, broken into pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 can (15 oz) ricotta cheese
- 2 cups spinach, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the diced onion until it’s translucent, adding minced garlic for about a minute until fragrant.
- Stir in the shredded chicken alongside the chicken broth and Italian seasoning. Bring the mixture to a gentle boil.
- Add the broken lasagna noodles and cook for approximately 10 minutes, stirring occasionally, until tender.
- Lower the heat and mix in the heavy cream, ricotta cheese, and chopped spinach, stirring until everything is well combined.
- Season generously with salt and pepper. Allow the soup to simmer for another few minutes for flavors to meld.
- Serve hot, topped with shredded mozzarella and grated Parmesan cheese for a cheesy finish.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk, and for a vegan version, use chickpeas and plant-based cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg