One-Pot Lasagna Soup with Chicken and Ricotta
A cozy one-pot lasagna soup with chicken, marinara, ricotta and mozzarella. One pot, big flavor, perfect for an easy weeknight dinner.
Ingredients
Lasagna soup
- 1 tablespoon olive oil
- 1 shallot finely minced
- 2 cloves garlic finely sliced
- ¾ pound ground chicken
- 2 teaspoons Italian herbs
- 3 cups chicken stock
- 3 cups water
- 2¼ cup sieved tomatoes
- 1 bay leaf
- 3 lasagna sheets
- Salt and black pepper at taste
Topping
- 5 oz. shredded Mozzarella
- 3 oz. ricotta cheese
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat olive oil in a large pot over medium heat. Add shallot and cook until translucent, about 3 minutes.1 tablespoon olive oil, 1 shallot
- Add garlic and stir-fry 30 seconds until fragrant.2 cloves garlic
- Add ground chicken and cook until browned and cooked through.¾ pound ground chicken
- Stir in Italian herbs. Add chicken stock, water, passata, and bay leaf. Bring to a boil, then simmer 30 minutes.2 teaspoons Italian herbs, 3 cups chicken stock, 3 cups water, 2¼ cup sieved tomatoes, 1 bay leaf
- Break lasagna sheets into large pieces. Add to the soup and cook 15 minutes, stirring once or twice, until tender.3 lasagna sheets
- Mix mozzarella and ricotta in a bowl.5 oz. shredded Mozzarella, 3 oz. ricotta
- Taste the soup and season with salt and pepper as needed.Salt and black pepper
- Add about 2 tablespoons cheese mixture to each bowl. Ladle soup over the top and serve immediately.
NOTES
1. Chicken (and swaps): Ground chicken keeps this quick and tender. You can use ground beef or half beef/half pork for a richer “classic lasagna” vibe.
Meatless: Brown sliced mushrooms REALLY well first (golden edges = flavor).
2. Stock salt level: Stock varies a lot in salt. Taste near the end before adding extra salt (especially if your stock is store-bought). Or make your own easy homemade chicken stock.
3. Lasagna sheets: Break into LARGE pieces so you'll have a bite, not into confetti. Stir once or twice while cooking so they don’t clump into one mega-lasagna blob.
IMPORTANT: Don't keep simmering long after the pasta is tender—pasta turns soft fast.
4. Make-ahead and leftovers: The soup thickens as it sits (pasta drinks broth). Loosen with a splash of water or stock when reheating. For best texture, make the BASE ahead and cook fresh broken lasagna sheets when reheating.
Nutrition
Calories: 471kcal | Carbohydrates: 35g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 883mg | Fiber: 3g | Sugar: 10g | Vitamin A: 540IU | Vitamin C: 13mg | Iron: 4mg
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