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As the days grow shorter and the nights cooler, there’s nothing quite like wrapping your hands around a warm bowl of soup. The Cozy Chicken Lasagna Soup is a delightful twist on the classic lasagna that captures all the comfort and heartiness of the traditional dish in a convenient, spoonable format. This recipe is inspired by the essence of Italian cooking, where comfort food reigns supreme, and family gatherings often revolve around hearty meals shared around the table.

Chicken Lasagna Soup

Warm up your evenings with this Cozy Chicken Lasagna Soup recipe, a comforting twist on classic lasagna that's perfect for chilly days. Packed with lean ground chicken, nourishing veggies, and rich cheeses, this one-pot meal delivers hearty flavors that bring everyone together. It’s easy to prep, customizable for various diets, and makes for fantastic leftovers. Discover the joy of cozy cooking and share it with loved ones! #ChickenLasagnaSoup #ComfortFood #HealthyEating #EasyRecipes #MealPrep
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Ingredients
  

1 lb ground chicken

1 medium onion, diced

2 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

4 cups chicken broth

1 (28 oz) can crushed tomatoes

2 cups uncooked mini lasagna noodles

2 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)

½ tsp red pepper flakes (optional)

Salt and pepper to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Sauté the Chicken: In a large pot or Dutch oven over medium heat, add a drizzle of olive oil. Once hot, add the ground chicken. Season with salt and pepper. Cook until browned and cooked through, breaking it apart with a spatula, about 5-7 minutes. Transfer to a plate and set aside.

    Sauté Vegetables: In the same pot, add a little more olive oil if needed. Add the diced onion, carrot, and celery. Sauté until the vegetables are soft, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.

      Combine Ingredients: Return the cooked chicken to the pot. Add the crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes (if using). Stir well to combine. Bring the mixture to a boil.

        Cook the Noodles: Once boiling, add the mini lasagna noodles to the pot. Reduce heat to a simmer and cook for about 10-12 minutes, or until noodles are al dente, stirring occasionally.

          Finish the Soup: Once the noodles are tender, stir in the ricotta cheese until well incorporated. Taste and adjust seasoning with salt and pepper if needed. Allow the soup to simmer for a few more minutes.

            Serve: Ladle the soup into bowls and top each serving with shredded mozzarella and a sprinkle of grated Parmesan cheese. Garnish with fresh basil leaves for a fresh touch.

              Enjoy: Serve hot with crusty bread on the side for dipping!

                Prep Time: 15 min | Total Time: 40 min | Servings: 6