Ingredients
Scale
The key to this dish lies in selecting the right ingredients that balance flavor and texture beautifully. I always emphasize freshness and quality, a lesson from my early kitchen days that never fails.
- 1 tablespoon olive oil
- 1 pound ground chicken or turkey
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 4 cups chicken broth
- 2 cups whole milk or cream
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, add the onion and sauté until translucent, about 3 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes, cooking until fragrant.
- Return the chicken to the pot and pour in the chicken broth. Bring to a gentle simmer.
- Add the broken lasagna noodles and cook until al dente, about 10-12 minutes.
- Reduce the heat to low and stir in the milk, ricotta, mozzarella, and parmesan cheeses. Mix until the cheeses are fully melted and the soup is creamy.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
