Ingredients
Scale
- 1 pound ground chicken or turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes. Drain any excess fat.
- Add the onion and garlic to the pot, sautéing until the onion is translucent, about 3-4 minutes. Stir in the Italian seasoning and red pepper flakes.
- Sprinkle the flour over the mixture, stirring constantly for about 1-2 minutes until the flour is lightly golden.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer.
- Add the broken lasagna noodles to the pot, cooking until al dente, about 10-12 minutes.
- Stir in the heavy cream, ricotta cheese, mozzarella, and Parmesan, cooking until the cheeses are melted and the soup is creamy.
- Season the soup with salt and pepper to taste, and let it simmer for another 5 minutes to allow the flavors to meld.
- Garnish with fresh basil or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International