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Heat oil in a large pot over medium heat. Cook onions, peppers and mushrooms until onions are translucent and peppers are softened, 6 – 7 minutes. Add chicken, stirring to break up and cook until no pinks remains, about 8 minutes.
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Stir in oregano, sugar, salt, chili flakes, crushed tomatoes, broth and water. Bring to a boil. Stir in lasagna pieces; reduce heat and simmer, stirring occasionally, until pasta is tender, 17 – 18 minutes. Stir in cream and simmer 1 minute. Remove from heat and stir in parmesan cheese.
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If broiling, ladle soup into oven-safe bowls and top with mozzarella. Broil until golden and bubbly.
Recipes
Chicken Lasagna Soup
A rich, creamy tomato broth envelops this hearty soup filled with ground chicken, peppers, mushrooms and broken lasagna noodles. Top individual servings with mozzarella and broil for an extra gooey finish, it's total comfort in a bowl.
Ingredients
- Serves: 10
- Prep Time:
- Cook Time:
- 1.5 tbsp (15 mL) vegetable oil
- 1 onion, diced
- 1 green pepper, seeded and diced
- 227 g mushrooms, sliced
- 450 g ground chicken
- 1 tbsp (15 mL) dried oregano
- 1 tbsp (15 mL) sugar
- 1.5 tsp (5 mL) salt
- 1/2 tsp (2.5 mL) chili flakes
- 796 ml can crushed tomatoes
- 4 cups (1 L) sodium reduced chicken broth
- 3 cups (750 mL) water
- 12 dry lasagna noodles, broken into 2-inch pieces
- 3/4 cup (175 mL) 35% cream
- 1.25 cups (250 mL) grated parmesan cheese
- 2 cups (500 mL) shredded mozzarella, optional
Instructions
Tip: Lighten up this soup by replacing the cream with milk.
Nutrition Info
- Amount
- Calories 256
- Protein 13.1 g
- Fat 14.5 g
- Saturated Fat 3.8 g
- Carbohydrate 32.2 g
- Fibre 4.6 g
- Sugar 8.2 g
- Cholesterol 30 mg
- Sodium 659 mg
- % Daily Value
- Potassium 4
- Calcium 18
- Iron 19
- Vitamin A 22
- Vitamin C 29
- Vitamin B6
- Vitamin B12
- Folate
- Magnesium
- Zinc
