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
- Sauté onions in olive oil until translucent.
- Add garlic, oregano, basil, and red pepper flakes. Cook briefly.
- Pour in chicken broth and shredded chicken. Bring to a boil.
- Add broken lasagna noodles and simmer until al dente.
- Reduce heat and stir in heavy cream, ricotta, mozzarella, and Parmesan.
- Season with salt and pepper. Serve garnished with herbs.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Replace lasagna noodles with other short pasta if needed.
- Use rotisserie chicken or leftover cooked chicken.
- Swap heavy cream with half-and-half or milk for a lighter option.
- 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: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg