Hearty Homemade Chicken Lasagna Soup
A comforting and flavorful dish that brings together the best elements of traditional lasagna in a warm, soupy format.
Equipment
- Large Pot or Dutch Oven
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Cooked until tender and shredded.
- 2 tablespoons Olive Oil For sautéing the onions and garlic.
- 1 medium Onion Chopped finely.
- 3 cloves Garlic Minced.
- 2 medium Carrots Diced.
- 2 stalks Celery Diced.
- 2 teaspoons Italian Seasoning Blend of herbs.
- 6 cups Low-Sodium Chicken Broth Base of the soup.
- 1 cup Tomato Sauce Adds acidity and sweetness.
- 4-5 pieces Lasagna Noodles Broken into pieces.
- 2 cups Fresh Spinach Roughly chopped.
- ½ cup Grated Parmesan Cheese For garnishing.
- to taste Salt and Pepper For seasoning.
Instructions
- Begin by preparing your ingredients. Dice the onion, carrots, celery, and garlic, and set them aside. Shred the cooked chicken breast and have your chicken broth and tomato sauce ready.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Next, add the minced garlic and continue to sauté for an additional minute. Be careful not to let the garlic burn, as it can turn bitter.
- Now, introduce the diced carrots and celery to the pot. Stir the vegetables together and cook for another 5 minutes, allowing them to soften and mingle with the aromatic base.
- Sprinkle in the Italian seasoning, salt, and pepper, stirring everything together to coat the vegetables evenly.
- Pour in the chicken broth and tomato sauce, bringing the mixture to a gentle boil. This step is crucial as it allows the flavors to combine beautifully.
- Once boiling, reduce the heat to a simmer and add the broken lasagna noodles to the pot. Stir occasionally to prevent the noodles from sticking together.
- Simmer the soup for about 10-12 minutes, or until the lasagna noodles are al dente. Keep an eye on the texture, as you want them to remain tender but not mushy.
- After the noodles have cooked, add the shredded chicken and chopped spinach to the pot. Stir well to incorporate all the ingredients.
- Allow the soup to simmer for an additional 5 minutes, letting the spinach wilt and the chicken heat through. This final step ensures that all components are warmed and flavorful.
- Once the soup is ready, remove it from heat and taste to adjust seasoning if necessary. You can add more salt, pepper, or Italian seasoning according to your preference.
- Serve the soup hot in bowls, garnished with freshly grated Parmesan cheese for an extra layer of creaminess and flavor.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.