Deconstructed Lasagna Soup
A cozy, comforting soup that captures all the flavors of traditional lasagna in a quick and easy one-pot format.
Ingredients
Key Ingredients
- 1 lb chicken breast, cooked and shredded (rotisserie chicken works great) Can swap for cooked Italian sausage, ground beef, or use a can of white beans for a vegetarian twist.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 15 oz can crushed tomatoes
- 4 cups chicken broth Use low-sodium if you’ll salt later.
- 6-8 sheets lasagna noodles, broken into pieces Regular lasagna sheets or short pasta (penne, rigatoni) can work.
- 1 tablespoon Italian seasoning
- 1 cup ricotta cheese Use part-skim or whole-milk ricotta based on richness preference.
- 1 cup shredded mozzarella cheese
- to taste Salt and pepper
- for garnish Fresh basil
Instructions
Preparation
- Heat a large pot over medium heat. Add a splash of olive oil.
- Sauté the diced onion until translucent, about 4–5 minutes. Then add the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the crushed tomatoes and chicken broth. Stir in the shredded chicken and Italian seasoning. Bring the mixture to a gentle boil.
Cooking
- Add the broken lasagna noodles. Reduce heat to a simmer and cook the noodles according to the package directions, usually 8–12 minutes, stirring occasionally.
- Lower the heat and spoon in the ricotta, swirling it through the soup in small dollops.
- Add the shredded mozzarella and stir until melted and silky. If the soup seems too thick, add a splash more broth or water.
- Taste and season with salt and pepper. Adjust as needed based on prior seasoning.
- Ladle into bowls and garnish with torn fresh basil and an extra sprinkle of mozzarella or grated Parmesan if desired.
Notes
To store, cool to room temperature, then refrigerate in an airtight container for up to 3–4 days. For freezing, freeze without noodles if possible, up to 3 months.