Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 8 oz cooked lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add chicken broth, diced tomatoes with their juice, Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for 10 minutes to develop flavors.
- Add cooked lasagna noodles and stir well.
- Mix in ricotta and half of the shredded mozzarella until creamy and heated through.
- Serve hot, topped with remaining mozzarella, fresh basil, and crusty bread on the side.
Notes
- You can customize this soup by adding cooked ground beef or sausage for added protein.
- For a vegetarian version, use vegetable broth and skip the meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg