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Stovetop Chicken Lasagna Soup
This easy lasagna soup recipe is a comforting, hearty meal that has all the flavors of a classic lasagna but is healthy and quick! It is the perfect weeknight dinner!
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Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
35
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
Servings
Calories:
650
kcal
Author:
Jenni
Ingredients
1
lb
Boneless
skinless chicken breast
1
tsp
vegetable oil
8
ounces
fresh mushrooms
sliced
2
cups
shredded carrots
½
cup
chopped onion
2
medium garlic cloves
minced
3
cups
water
14.5
ounce
can of no-salt added tomatoes
undrained
8
ounce
can of no-salt added tomato sauce
1
tsp
Italian herb seasoning
1
tsp
dried basil
¼
tsp
salt
¼
tsp
crushed red pepper flakes
⅛
tsp
black pepper
4
dried lasagna noodes or 6 dried no-boil lasagna noodles
broken into 1" pieces
¾
cup
fat free ricotta cheese
¼
cup
shredded part skim mozzarella cheese
1
TBSP
grated Parmesan cheese
Instructions
Cut the chicken into 3/4" cubes.
Heat a non-stick dutch oven over medium-high heat, add the oil and swirl the pan to coat the bottom.
Cook the chicken 3-4 minutes, or until browned and almost cooked through, stirring occasionally.
Stir in the mushrooms, carrots, onion, and garlic.
Cook for 4-5 minutes, or until the vegetables are tender, stirring occasionally.
Stir in the water, tomatoes, tomato sauce, Italian seasoning, basil, salt, red pepper flakes and pepper.
Simmer for 5 minutes.
Stir in the pasta.
Simmer for about 20 minutes, uncovered, or until the noodles are tender, stirring occasionally.
To serve, spoon the stew into a shallow bowl.
Top each portion with 3 TBSP ricotta, 2 TBSP mozzarella, and 1 tsp Parmesan.
Enjoy!
Nutrition
Serving:
1
g
|
Calories:
650
kcal
|
Carbohydrates:
39
g
|
Protein:
61
g
|
Fat:
28
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
12
g
|
Cholesterol:
186
mg
|
Sodium:
3216
mg
|
Fiber:
6
g
|
Sugar:
13
g