Chicken Lasagna Soup
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
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.
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.
If broiling, ladle soup into oven-safe bowls and top with mozzarella. Broil until golden and bubbly.
Helpful Tip
Tip: Lighten up this soup by replacing the cream with milk.
Nutrition Info
| Per serving | 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 |
| Per serving | % Daily Value |
|---|---|
| Potassium | 4 |
| Calcium | 18 |
| Iron | 19 |
| Vitamin A | 22 |
| Vitamin C | 29 |
