I don’t know about you, but whenever I buy lasagna noodles there’s always broken noodles inside. Or I will buy 2 boxes to make lasagna, but will only use 1 1/2 of the boxes. Which is not enough to make another lasagna down the road. If this is also you, or you love lasagna, this recipe is for you.
Also whenever I buy lasagna noodles I always buy the oven ready ones. Lets be real, they are so convenient. One- you don’t need to dirty another pot to boil them. TWO- no boil equals less time in the kitchen.
Also I had leftover homemade pesto (from my ebook) and I didn’t want it to go to waste before our vacation so I threw it in the soup. That is one of many things I love about soup. It can be a throw all, so you don’t waste ingredients! This is optional, but I do advise adding it cause the flavor was amazing!
Ingredients to Make Lasagna Soup:
5 oz of oven ready lasagna noodles
8 oz chicken— crockpot chicken
1 cup ham – chopped
1/2 onion- chopped
1/4 cup parsley- chopped
2 garlic cloves- crushed
4 cups chicken broth
240z can marinara sauce (I used Hunts)
1 cup fage plain greek yogurt
1/2 cups pesto
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
How to Cook Lasagna Soup:
Heat a large pot to medium heat. Spray with cooking spray, then add chopped onion. Cook until translucent. Next add the chicken, ham, lasagna noodles, chicken broth, marinara sauce. Cover with a lid, then cook for 20 minutes. Once the noodles have softened turn the heat to low, then add the parsley, garlic, pesto, yogurt, and seasonings. Stir to combine. remove from heat, then let it rest for 5 minutes.
Enjoy with some sourdough bread, french bread, cheese, or a salad!