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Creamy Chicken Lasagna Soup
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Creamy Chicken Lasagna Soup

40 minServes 4Nutri-Score C€€
from @cookitwither2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (diced)Meat500 g
  • olive oilPantry15 ml
  • onion (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • tomato pastePantry30 g
  • crushed tomatoesPantry400 g
  • chicken stockPantry1 litre
  • lasagna sheets (broken into pieces)Grains200 g
  • heavy creamDairy200 ml
  • parmesan (grated)Dairy60 g
  • mozzarella (shredded)Dairy125 g
  • Italian seasoningSpices5 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

556kcal

Carbs
44 g
Proteins
36 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Ladle

step by step

Method

  1. Brown the chicken

    • Heat the olive oil in a stockpot over medium-high heat.
    • Add the chicken and cook until golden and cooked through.
    Step 1

  2. Build the base

    • Add the onion and cook until softened.
    • Stir in the garlic and tomato paste and cook until fragrant.
    • Season with the Italian seasoning, salt and pepper.
    Step 2

  3. Simmer the soup

    • Pour in the crushed tomatoes and chicken stock.
    • Bring to a boil, then lower the heat and simmer.
    Step 3

  4. Cook the lasagna sheets

    • Add the broken lasagna sheets to the pot.
    • Simmer until the pasta is tender, stirring occasionally.
    Step 4

  5. Make it creamy

    • Lower the heat and stir in the heavy cream and parmesan.
    • Season to taste.
    Step 5

  6. Serve

    • Ladle the soup into bowls.
    • Top with the shredded mozzarella and serve hot.
    Step 6
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