Chicken Lasagna Soup

A rich, creamy tomato broth envelops this hearty chicken lasagna 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.















Total Time:
50 minutes

Servings: 10


1 1/2 tbsp (20 mL) vegetable oil
1 onion diced
1 green pepper seeded and diced
8 oz (250 g) mushrooms sliced
1 lb (500 g) ground chicken
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) sugar
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) chili flakes
28 oz (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 1/4 cups (310 mL) grated Parmesan cheese
2 cups (500 mL) shredded mozzarella optional


1- 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.
2- 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.
3- If broiling, ladle soup into oven-safe bowls and top with mozzarella. Broil until golden and bubbly.

Visit the Canadian Food Focus website for even more recipe ideas!