Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil, chopped
- Extra cheese (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic, dried oregano, dried basil, and red pepper flakes (if using) for about 1 minute.
- Pour in chicken broth, then add shredded cooked chicken. Bring to a gentle boil.
- Add broken lasagna noodles and simmer for 10-12 minutes, until the noodles are al dente.
- Reduce heat to low. Slowly mix in heavy cream, followed by ricotta cheese, shredded mozzarella, and grated Parmesan. Stir until smooth and creamy.
- Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh herbs and extra cheese if desired.
Notes
- You can use rotisserie chicken for convenience.
- Adjust the red pepper flakes to your preferred level of spiciness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg