Chicken Lasagna Soup

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.