- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound cooked chicken, shredded
- 6 cups chicken broth
- 12 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups spinach, fresh
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
- Stir in the Italian seasoning, salt, and black pepper.
- Add the shredded chicken and chicken broth, bringing it to a boil.
- Add the broken lasagna noodles and cook until tender.
- Stir in the ricotta cheese, mozzarella cheese, and spinach until well mixed and heated through.
- Serve hot, garnished with additional Parmesan cheese if desired.
Notes
- This soup can be made in advance and reheated.
- Feel free to add more vegetables, like carrots or bell peppers, for extra flavor and nutrition.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free