Creamy Pesto Chicken Lasagna Soup
Serves 615 mins prep30 mins cook
Creamy Pesto Chicken Lasagna Soup is a cozy, one-pot soup loaded with veggies, tender chicken, and a creamy pesto finish. Perfect for meal prep or an easy family dinner on a foggy night.
0 servings
What you need

tbsp olive oil
oz ricotta

cup yellow squash

tbsp pesto

tsp red pepper flake

lb boneless chicken thighs

clove garlic clove

cup heavy cream
tsp salt & pepper

cup zucchini
tsp italian seasoning

cup fresh spinach

sweet onion
qt chicken stock

tsp cracked black pepper

cup sundried tomatoes

cup lasagna noodles

cup carrot

tsp fine sea salt
Instructions
1 Heat olive oil in a large soup pot over medium heat. Add onion, a pinch of salt, and red pepper flakes. Cook for about 3 minutes, until softened. 2 Add garlic and cook 1 more minute, just until fragrant. 3 Add the raw chicken directly to the pot. Season lightly with salt and pepper. Cook for 3–4 minutes, stirring, until the outside of the chicken is no longer pink (it will finish cooking in the soup). 4 Add squash, zucchini, carrots, sun-dried tomatoes, Italian seasoning, and another pinch of salt. Turn heat slightly higher and cook 3–5 minutes, letting the vegetables soften and soak up flavor. 5 Pour in chicken stock and add the parmesan rind. Bring to a boil. 6 Add pasta, reduce to a steady simmer, and cook 10–12 minutes, stirring occasionally, until pasta is tender and chicken is fully cooked. 7 Turn heat to low. Stir in spinach, heavy cream, and pesto. Let spinach wilt and the soup gently thicken. 8 Remove parmesan rind. Taste and adjust seasoning with salt and pepper. 9 Serve hot with ricotta, parmesan, a drizzle of olive oil, flaky salt, and cracked pepper.View original recipe

