Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 4 cups chicken or vegetable broth
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 8 oz cooked lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: cooked, crumbled sausage or shredded chicken for added protein
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant. Add canned diced green chiles for extra spice.
- Pour in chicken or vegetable broth and bring to a gentle boil. Stir in Italian seasoning, salt, and pepper. Simmer for 10 minutes to meld flavors.
- Reduce heat to low and stir in ricotta cheese until fully incorporated, creating a creamy consistency. Add cooked lasagna noodles and shredded mozzarella, stirring gently until cheese melts and coats noodles evenly. Adjust seasonings if needed.
- Sprinkle Parmesan cheese and chopped parsley on top. For protein, add cooked crumbled sausage or shredded chicken if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. To keep it creamy, add a splash of milk or extra ricotta before serving. Do not freeze, as cheese texture may change.
- Customize with your favorite proteins or make it vegetarian by omitting meat or adding extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg