Chicken Lasagna Soup
Chicken Lasagna Soup
Prep time
Cook time
Total time
A rich, creamy tomato broth envelops this hearty soup filled with ground chicken, peppers, mushrooms and broken lasagna noodles. Top individual servings with mozzarella and broil for an extra gooey finish, it's total comfort in a bowl.
Author: Christina Frantzis
Serves: 10
Ingredients
- 1.5 tbsp (15 ml) vegetable oil
- 1 onion, diced
- 1 green pepper, seeded and diced
- 227 g mushrooms, sliced
- 450 g ground chicken
- 1 tbsp (15 ml) dried oregano
- 1 tbsp (15 ml) sugar
- 1½ tsp (8 ml) salt
- ½ tsp (2.5 ml)
chili flakes - 796 ml can crushed tomatoes
- 4 cups (1 litre)
sodium reduced chicken broth - 3 cups (750 ml) water
- 12 dry lasagna noodles, broken into
2 inch pieces - ¾ cup (175 ml) 35% cream
- 1¼ cups (250 ml) grated parmesan cheese
- 2 cups (500 ml) shredded mozzarella, optional
Instructions
- Heat oil in a large pot over medium heat. Cook onions, peppers and mushrooms until onions are translucent and peppers are softened, 6 to 7 minutes. Add chicken, stirring to break up and cook until no pinks
remains, about 8 minutes. - Stir in oregano, sugar, salt,
chili flakes, crushed tomatoes, broth and water. Bring to a boil. Stir in lasagna pieces; reduce heat and simmer, stirring occasionally, until pasta istender, 17 to 18 minutes. Stir in cream and simmer 1 minute. Remove from heat and stir in parmesan cheese. - If broiling, ladle soup into oven-safe bowls and top with mozzarella. Broil until golden and bubbly.
Notes
Lighten up this soup by replacing the cream with milk.
Nutrition Information
Calories: 256 Fat: 14.5 g Saturated fat: 3.8 g Carbohydrates: 32.2 g Sugar: 8.2 g Sodium: 659 mg Fiber: 4.6 g Protein: 13.1 g Cholesterol: 30 mg