Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced (optional)
- 6 cups chicken broth
- 2 cups cooked, shredded chicken
- 4 oz (115g) lasagna noodles, broken into 1” pieces
- 1 (14 oz) can diced tomatoes (optional, for subtle acidity)
- ½ cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- 2 cups fresh baby spinach
- 1 tsp dried basil
- ½ tsp dried oregano
- Salt & black pepper to taste
For topping:
- Extra ricotta or mozzarella
- Fresh basil or parsley
- Grated Parmesan
- Crusty bread or garlic toast
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion; cook 4–5 minutes until soft. Stir in garlic (and carrots, if using); cook 2 more minutes.
- Simmer broth: Pour in chicken broth. Bring to a boil. Add broken lasagna noodles; simmer 8–10 minutes, stirring occasionally, until noodles are tender.
- Add chicken & seasonings: Stir in shredded chicken, tomatoes (if using), basil, and oregano. Simmer 5 minutes.
- Finish creamy base: Reduce heat to low. Stir in heavy cream, mozzarella, and ricotta until melted and smooth.
- Wilt spinach: Add spinach; stir until just wilted. Season with salt and pepper.
- Serve hot, topped with extra ricotta, Parmesan, and fresh herbs. Pair with crusty bread for dipping!
💡 Pro Tips:
– For extra richness, swirl in 2 tbsp cream cheese with the ricotta.
– Use rotisserie chicken for quick prep.
– Make it vegetarian: swap broth for veggie broth and omit chicken (add white beans for protein).
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Servings: 6 | Calories: 280 | Net Carbs: 22g | Fats: 14g | Protein: 20g
Servings: 6 | Calories: 280 | Net Carbs: 22g | Fats: 14g | Protein: 20g