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One-Pot Chicken Lasagna Soup

A comforting and easy-to-make soup that combines all the flavors of classic lasagna into a delicious broth, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground chicken Halal-friendly
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken broth
  • 8 oz lasagna noodles, broken
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 cups spinach
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Parmesan cheese for serving

Method
 

Cooking Steps
  1. In a large pot over medium heat, add the ground chicken. Cook until browned, breaking it apart with a wooden spoon.
  2. Add the chopped onion and minced garlic; continue cooking until the onion is translucent and fragrant—about 3 to 5 minutes.
  3. Pour in the crushed tomatoes and chicken broth. Stir to combine, bringing the mixture to a gentle simmer.
  4. Add the broken lasagna noodles and Italian seasoning. Season with salt and pepper to taste. Allow the soup to simmer for about 10 minutes, or until the noodles are tender.
  5. Once the noodles are cooked, fold in the spinach until it's wilted and brightens the dish.
  6. Stir in the ricotta cheese and half of the shredded mozzarella, letting them melt into the soup for that creamy texture.
  7. Ladle the soup into bowls and sprinkle the remaining mozzarella and grated Parmesan cheese on top. Enjoy while warm!

Notes

Substitutions: Use ground turkey or chicken breast for a lighter option. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.