Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb boneless chicken breast, diced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add diced chicken and cook until no longer pink.
- Pour in chicken broth, milk, and heavy cream.
- Stir in Italian seasoning, salt, and pepper.
- Bring to a simmer and add broken lasagna noodles.
- Cook for 15 minutes or until noodles are tender.
- Reduce heat and stir in ricotta, mozzarella, and Parmesan.
- Add chopped spinach and cook until wilted.
- Serve hot and enjoy.
Notes
- Use no-boil lasagna noodles for quicker cooking.
- Replace chicken with turkey or mushrooms for a vegetarian option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg