Block
Lasagna Soup
One pot · 40 min
Ingredients
- olive oil
- 2/3 tbsp
- ground chicken
- 2/3 lb
- yellow onion chopped
- 1/3 medium
- celery sliced
- 1 stalk
- garlic minced
- 2/3 tsp
- chicken broth
- 2 cup
- tomato paste
- 1 1/3 tbsp
- crushed tomatoes
- 18 2/3 oz
- bay leaf
- 1 piece
- dried oregano
- 1/3 tsp
- Italian seasoning
- 1/3 tsp
- dried rosemary
- 1/3 tsp
- dried thyme
- 1/3 tsp
- dried basil
- 1/3 tsp
- black pepper ground
- 1/3 tsp
- salt
- 2/3 tsp
- lasagna noodles broken into bite-sized pieces
- 5 piece
- ricotta cheese
- 1 1/3 tbsp
- parmesan cheese
- 1 1/3 tbsp
- fresh basil
- to taste
Method
- 01Heat oil in a heavy-bottomed pot over medium-high heat. Add ground chicken, break it up, and cook until no longer pink, about 5 minutes.5 min
- 02Add onion, celery, and garlic. Cook until onion softens, 4-5 minutes.5 min
- 03Stir in chicken broth, tomato paste, crushed tomatoes, bay leaf, oregano, Italian seasoning, rosemary, thyme, basil, black pepper, and salt. Bring to a boil.
- 04Add broken lasagna noodles, cover, and simmer over medium heat until pasta is tender, 12-15 minutes.14 min
- 05Ladle into bowls. Top each with ricotta and parmesan. Garnish with fresh basil.