Chicken Lasagna Soup

Prep Time: 10 min
Cook Time: 40 min
Serves: 10

A rich, creamy tomato broth envelops this hearty soup filled with ground chicken, peppers, mushrooms and broken lasagna noodles. Top individual servings with mozzarella and broil for an extra gooey finish, it’s total comfort in a bowl.


1.5 tbsp (15 mL) vegetable oil
1 onion, diced
1 green pepper, seeded and diced
227 g mushrooms, sliced
450 g ground chicken
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) sugar
1.5 tsp (5 mL) salt
1/2 tsp (2.5 mL) chili flakes
796 ml can crushed tomatoes
4 cups (1 L) sodium reduced chicken broth
3 cups (750 mL) water
12 dry lasagna noodles, broken into 2-inch pieces
3/4 cup (175 mL) 35% cream
1.25 cups (250 mL) grated parmesan cheese
2 cups (500 mL) shredded mozzarella, optional


1 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. 
2 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.
3 If broiling, ladle soup into oven-safe bowls and top with mozzarella. Broil until golden and bubbly.