Deconstructed Lasagna Soup
A comforting twist on traditional lasagna, this Deconstructed Lasagna Soup captures the delicious flavors in a hearty broth, perfect for family dinners on chilly nights.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound ground chicken (or your choice of protein) Can substitute with ground turkey, beef, or diced vegetables for a vegetarian option.
- 2 cups chicken broth
- 1 can (15 ounces) diced tomatoes
- 1 tablespoon Italian seasoning
- 8 ounces lasagna noodles, broken into pieces Can use gluten-free lasagna noodles.
- Salt and pepper to taste
For the Cheese Mixture
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese For topping.
- Fresh basil for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3–4 minutes.
- Add the ground chicken to the pot, breaking it apart as it cooks. Cook until browned, which should take about 5–7 minutes.
- Stir in the chicken broth, diced tomatoes, and Italian seasoning. Bring the mixture to a boil, then reduce the heat and gently simmer.
- Once it’s simmering, add the broken lasagna noodles. Cook for approximately 15–20 minutes, or until the noodles are tender and the sauce thickens slightly.
- Stir in the ricotta cheese until well combined and creamy throughout the soup. Taste and season with salt and pepper.
- Ladle the soup into bowls and top with shredded mozzarella cheese and a sprinkle of fresh basil before serving hot.
Notes
To make it a slow cooker meal, sauté the aromatics first, then add everything to the slow cooker and cook on low for 6 hours. For a richer soup, stir in half-and-half or heavy cream in the last few minutes of cooking. Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. This soup can also be frozen for up to 3 months.