Ingredients
- 2 cups Diced chicken
- 2 Tbsp Olive oil
- 1 Large yellow onion diced
- 4 Garlic cloves minced
- 4 cups Chicken broth
- 1 can Diced tomatoes (14.5 oz)
- 20 oz Crushed tomatoes
- 2 Tbsp Tomato paste
- 1 Tbsp Italian seasoning
- Salt and pepper to taste
- 8 Lasagna noodles broken into bite size pieces
- 1 ½ cups shredded mozzarella cheese
- ½ cups shredded parmesan
- 8 oz ricotta cheese
- Basil for garnish, optional
- Fresh parsley chopped for garnish, optional
Instructions
- Heat olive oil in large pot over medium high heat. Add onion and sauté until beings to soften. Add garlic and cook another minute.
- Add chicken broth, tomatoes, tomato paste, Italian seasoning, and chicken to pot. Season with salt and pepper.
- Bring to a boil and reduce heat to medium low. Cover and simmer 10 minutes. Add lasagna noodles and cook until noodles are tender, about 10 more minutes.
- In a bowl, stir together all cheeses. Serve soup in bowl topped with dollop of cheese mixture. Top with basil and/or fresh parsley. Serve.
