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Chicken-Lasagna-Soup

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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Course: Soup & Stews
Preparation: Quick & Easy
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10
Author: Chicken Farmers of Saskatchewan

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
Imperial - Metric

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.