Description
A cozy and hearty soup that combines the rich flavors of lasagna in a warm bowl, perfect for chilly nights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 2 cups cooked pasta (like lasagna noodles, broken into pieces)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Combine the chicken breasts, diced onion, minced garlic, crushed tomatoes, chicken broth, and Italian seasoning in your slow cooker. Season with salt and pepper.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours; ensure chicken is cooked through.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Add the cooked pasta and ricotta cheese to the slow cooker, stirring gently to combine.
- Sprinkle the shredded mozzarella and grated Parmesan on top. Cover and let sit until the cheese melts.
- Serve hot, garnished with fresh basil.
Notes
Ideal for chilly nights or potlucks. Can be modified for different dietary needs.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
