A rich, creamy tomato broth envelops this hearty chicken lasagna soup filled with ground chicken, peppers, mushrooms and broken lasagna noodles. Top individual servings with mozzarella and broil for an extra gooey finish, it’s total comfort in a bowl.
Chicken Lasagna Soup
A rich, creamy tomato broth envelops this hearty soup filled with ground chicken, peppers, mushrooms and broken lasagna noodles.
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Servings: 10
Ingredients
- 1 1/2 Tbsp vegetable oil
- 1 onion diced
- 1 green pepper seeded and diced
- 8 oz mushrooms sliced
- 1 lb ground chicken
- 1 Tbsp dried oregano
- 1 Tbsp sugar
- 1 1/2 tsp salt
- 1/2 tsp chili flakes
- 28 oz can crushed tomatoes
- 4 cups sodium reduced chicken broth
- 3 cups water
- 12 dry lasagna noodles broken into 2-inch pieces
- 3/4 cup 35% cream
- 1 1/4 cups grated Parmesan cheese
- 2 cups shredded mozzarella optional
Instructions
- Heat oil in a large pot over medium heat. Cook onions, peppers and mushrooms until onions are translucent and peppers are softened, 6 – 7 minutes. Add chicken, stirring to break up and cook until no pinks remains, about 8 minutes.
- Stir in oregano, sugar, salt, chili flakes, crushed tomatoes, broth and water. Bring to a boil. Stir in lasagna pieces; reduce heat and simmer, stirring occasionally, until pasta is tender, 17 – 18 minutes. Stir in cream and simmer 1 minute. Remove from heat and stir in parmesan cheese.
- If broiling, ladle soup into oven-safe bowls and top with mozzarella. Broil until golden and bubbly.
Nutrition Facts
Chicken Lasagna Soup
Serving Size
1
Amount per Serving
Calories
460
% Daily Value*
Fat
23
g
35
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
95
mg
32
%
Sodium
883
mg
38
%
Potassium
796
mg
23
%
Carbohydrates
38
g
13
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
27
g
54
%
Vitamin A
805
IU
16
%
Vitamin C
18
mg
22
%
Calcium
334
mg
33
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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