Ingredients
Scale
- 1 lb ground chicken
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- 1 cup fresh spinach (optional)
- Zest of 1 lemon (optional)
Instructions
- Heat olive oil and butter in a large pot or Dutch oven over medium heat.
- Add diced onion and sauté for 3–4 minutes until softened.
- Stir in garlic and optional red pepper flakes, cooking until fragrant.
- Push onions to the side and add ground chicken. Season with Italian seasoning, salt, and pepper. Cook until browned and fully cooked.
- Pour in chicken broth, scraping up browned bits from the bottom.
- Add broken lasagna noodles and bring to a boil. Reduce heat and simmer uncovered for 10–12 minutes, stirring often.
- Once noodles are tender, reduce heat to low and stir in heavy cream.
- Mix in ricotta cheese, then gradually add mozzarella and parmesan, stirring until melted and creamy.
- If using, stir in fresh spinach and lemon zest just before serving.
- Taste and adjust seasoning as needed. Serve hot, optionally garnished with extra parmesan or herbs.
Notes
For best texture, stir frequently while simmering noodles and avoid boiling after adding cream. Customize with mushrooms, white beans, or spicy sausage for variations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg