Ingredients
Scale
- 1 pound shredded cooked chicken
- 2 cups chicken broth
- 1 can (15 oz) ricotta cheese
- 1 cup mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups spinach, fresh
- 8 ounces lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
- Add chicken, broth, and seasonings; bring to a simmer.
- Stir in spinach and cooked noodles; cook until heated through.
- Add ricotta and mozzarella cheese, stirring until melted.
- Serve hot and garnish with parmesan cheese.
Notes
- For added flavor, use homemade chicken broth.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, soup, lasagna, comfort food, easy recipe