Description
A warm, hearty dish that combines the best of lasagna and soup, packed with tender chicken, creamy cheese, and pasta.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 8 ounces lasagna noodles, broken into pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 rib celery, diced
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- In a large pot, sauté onion, garlic, carrot, and celery until soft.
- Add the shredded chicken, chicken broth, and Italian seasoning to the pot. Bring to a simmer.
- Stir in the broken lasagna noodles and cook until they are al dente, about 8-10 minutes.
- Reduce the heat and add the heavy cream, spinach, ricotta, and mozzarella cheese. Stir until melted and combined. Season with salt and pepper to taste.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. To reheat, thaw overnight and heat on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg