Recipe developed by: Renée Kohlman from Sweetsugarbean
This hearty lasagna soup provides all of the deliciousness of lasagna with only a fraction of the work, and in comforting soup form. With a ridiculously good tomato broth and ample cheesy toppings, this soup can be on the table in 45 minutes, making it perfect for weeknight meals.
Add the canola oil to a large Dutch oven over medium heat. Add the ground chicken and brown the meat for about 5 minutes, breaking it up with a wooden spoon. If using Italian sausage, you may need to drain off excess fat.
Stir in the onion, garlic, Italian seasoning, and generous pinches of salt and pepper. Continue cooking for 4-5 minutes until the onions are softened.
Add the crushed tomatoes, chicken broth, tomato paste, mustard powder, and sugar. Cover, and increase the heat to high, bringing the soup to a boil. Turn the heat down to medium-low heat so it’s gently simmering, leaving the lid slightly ajar. Simmer for 15 -20 minutes, stirring occasionally.
Meanwhile, in a separate pot, bring salted water to a boil and add the broken lasagna pieces. Cook according to package directions, until the pasta is al dente. Drain, and toss with a little canola oil to prevent sticking. (If you know that all of the soup will be eaten immediately, you can add the uncooked noodles to the soup in step 3, along with an additional cup of water. If you know there will be leftovers, it’s best to cook the noodles separately otherwise they will absorb too much liquid and become soggy).
Stir the chopped basil into the soup. Season to taste with salt and pepper. Add cooked lasagna noodles to each bowl and ladle the soup on top. Garnish with ricotta, mozzarella, and Parmesan cheese. Serve immediately.
Note: If using Italian sausage, dial back the Italian seasoning to 1 tsp.
Serving Size 2 cups
Servings 6
- Amount Per Serving
- Calories 530
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 0g
- Cholesterol 45mg15%
- Sodium 590mg25%
- Potassium 490mg15%
- Total Carbohydrate 86g29%
- Dietary Fiber 2g8%
- Sugars 12g
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the canola oil to a large Dutch oven over medium heat. Add the ground chicken and brown the meat for about 5 minutes, breaking it up with a wooden spoon. If using Italian sausage, you may need to drain off excess fat.
Stir in the onion, garlic, Italian seasoning, and generous pinches of salt and pepper. Continue cooking for 4-5 minutes until the onions are softened.
Add the crushed tomatoes, chicken broth, tomato paste, mustard powder, and sugar. Cover, and increase the heat to high, bringing the soup to a boil. Turn the heat down to medium-low heat so it’s gently simmering, leaving the lid slightly ajar. Simmer for 15 -20 minutes, stirring occasionally.
Meanwhile, in a separate pot, bring salted water to a boil and add the broken lasagna pieces. Cook according to package directions, until the pasta is al dente. Drain, and toss with a little canola oil to prevent sticking. (If you know that all of the soup will be eaten immediately, you can add the uncooked noodles to the soup in step 3, along with an additional cup of water. If you know there will be leftovers, it’s best to cook the noodles separately otherwise they will absorb too much liquid and become soggy).
Stir the chopped basil into the soup. Season to taste with salt and pepper. Add cooked lasagna noodles to each bowl and ladle the soup on top. Garnish with ricotta, mozzarella, and Parmesan cheese. Serve immediately.
Note: If using Italian sausage, dial back the Italian seasoning to 1 tsp.