How to Make the Best One Pot Lasagna Soup Recipe with Ricotta Cheese in only 40 Minutes | Fall Soup

Cook the Chicken: In a large pot or Dutch oven, cook ground chicken over medium heat until browned. Drain any excess fat if needed.

Add Vegetables and Aromatics: Add the diced onion, garlic and zucchini. Sauté for about 5-7 minutes until veggies soften.

Add Broth and Tomatoes: Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.

Add Noodles: Stir in the broken lasagna noodles and continue cooking for another 8-10 minutes until the noodles are al dente.

Cheese Mixture: In a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses.

Serve: Ladle the soup into bowls and top with a spoonful of the cheese mixture. Garnish with fresh basil and enjoy!

Equipment Needed

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