Chicken Ranch Tacos

🌮 Chicken Ranch Tacos: Creamy, Crispy, Crowd-Pleasing

These Chicken Ranch Tacos are loaded with juicy chicken, tangy ranch, and your favorite toppings for a fast, flavorful meal everyone will love. 🌮🔥

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🌮 Zesty, Creamy, Ranchy Goodness – In a Taco

Are you looking for a quick and flavorful way to elevate taco night? If so, these Chicken Ranch Tacos are exactly what you need. As a result of combining juicy shredded chicken, cool and creamy ranch, and fresh toppings, they’re bold, satisfying, and simple to prepare. In particular, the contrast of warm tortillas with crisp lettuce and tangy sauce makes every bite memorable.

Furthermore, this recipe is easy to customize. For example, you can add sliced jalapeños for heat, toss in avocado for creaminess, or use lettuce wraps for a low-carb option. Because of this flexibility, it’s perfect for both picky eaters and adventurous food lovers.

In addition, these tacos are ideal for meal prep or weeknight dinners. Thanks to the use of simple ingredients and minimal cooking, you’ll have dinner on the table in no time. Therefore, if you’re short on time but still want something crave-worthy, Chicken Ranch Tacos are the answer. As a bonus, they’re guaranteed to be a crowd-pleaser.

🐔 Protein-Packed Chicken

🥬 Fresh & Crunchy Toppings

🧄 Zesty Ranch Flavor

⏱️ 30-Minute Meal

🌮 Taco Night Favorite

🔥 Optional Heat Kick

🧀 Cheesy & Creamy

🍽️ Family-Approved

🔪 How to Make Chicken Ranch Tacos

Step 1: Prepare the Chicken
In a bowl, toss the cooked, shredded or chopped chicken with ranch dressing. For extra flavor, mix in taco seasoning or ranch seasoning if desired.

Step 2: Warm the Tortillas
Heat tortillas in a dry skillet over medium heat for about 30 seconds per side, or microwave them in a damp towel for 20–30 seconds until soft and pliable.

Step 3: Build Your Tacos
Spoon the ranch-coated chicken into each tortilla. Top with shredded cheese, lettuce, tomatoes, red onions, and jalapeños.

Step 4: Add Finishing Touches
Drizzle with more ranch or a spicy sauce if you like. Garnish with chopped cilantro and a squeeze of fresh lime juice.

Step 5: Serve & Enjoy
Serve immediately while warm. Great with tortilla chips, rice, or a crisp side salad.

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Chicken Ranch Tacos

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Creamy, Zesty, Totally Craveable 🌮🐔🥗Juicy chicken tossed in ranch seasoning, loaded into warm tortillas, and topped with all your favorite fixings. These tacos are quick, flavorful, and a guaranteed hit on any night! 🎉🔥
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: American, American Fusion
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ Cup Ranch Dressing
  • ¼ Cup Sour Cream
  • 1 oz Taco Seasoning Mix divided
  • 1 Tbsp Salsa mild chunky
  • 2 Cups Rotisserie chicken shredded
  • 8 Corn Tortillas 6 inch
  • 1 Cup Lettuce Shredded
  • 1 Large Tomato chopped
  • 4 Large Green Onions sliced
  • 4 oz Black Olives slices
  • 1 Large Avocado peeled, pitted and diced (optional)
  •  
    1 Cup Colby-Monterey Jack Cheese shredded

Equipment

1 Non Stick Pan (Flip it, fry it, love it 🍳🧼🔥Cook without the mess! This non-stick pan makes flipping, searing, and cleanup a total breeze—no sticking, no scrubbing.)
1 Cutting board (Chop it like it’s hot 🔪🥕🍗A sturdy cutting board keeps your prep clean, safe, and smooth—veggies, meats, and everything in between. Kitchen must-have!)
1 Chef's knife (Slice, dice, and chop like a pro 🔪🌿🍗A sharp chef’s knife makes prep fast and easy—perfect for herbs, meats, and veggies. Balanced, reliable, and ready for anything.)

Method
 

  1. In a small bowl, combine the ranch dressing, sour cream, 1 teaspoon of the taco seasoning, and salsa. Stir well to ensure all the ingredients are evenly distributed. Cover the bowl and refrigerate the sauce until you're ready to serve the tacos.
    ½ Cup Ranch Dressing, ¼ Cup Sour Cream, 1 oz Taco Seasoning Mix, 1 Tbsp Salsa
  2. In a separate bowl, add the cooked chicken and the remaining taco seasoning. Toss the chicken to coat it evenly in the seasoning. Cover the bowl loosely with wax paper or plastic wrap to prevent splattering. In a skillet, heat oil over medium heat. Add chicken and remaining taco seasoning; cook until heated through.
    2 Cups Rotisserie chicken, 1 oz Taco Seasoning Mix
  3. Warm the tortillas in a dry skillet over medium heat for about a minute on each side, or until they are soft and pliable. This will make them easier to fold and prevent them from cracking.
    8 Corn Tortillas
  4. Place a warm tortilla on a plate. Add a generous scoop of the seasoned chicken to the center of the tortilla. Top the chicken with your desired toppings, such as shredded lettuce, diced tomatoes, chopped green onions, sliced olives, diced avocado, shredded cheese, and a spoonful of the creamy ranch dressing mixture.
    1 Cup Lettuce, 1 Large Tomato, 4 Large Green Onions, 4 oz Black Olives, 1 Large Avocado, 1 Cup Colby-Monterey Jack Cheese

Nutrition

Serving: 10ozCalories: 520kcalCarbohydrates: 27gProtein: 31gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 109mgSodium: 1315mgPotassium: 430mgFiber: 7gSugar: 4gVitamin A: 1350IUVitamin C: 13mgCalcium: 228mgIron: 2mg

Notes

Ingredients:
  • Chicken: Use cooked chicken. Leftovers or rotisserie chicken are great options.
  • Tortillas: Use your favorite type of tortillas, such as corn or flour.
  • Ranch Dressing: Use your favorite brand of ranch dressing or make your own.
  • Sour Cream: Sour cream adds a creamy tanginess to the sauce. You can substitute with Greek yogurt for a lighter option.
  • Taco Seasoning: Use a store-bought packet or make your own blend of spices.
  • Salsa: Choose your favorite type of salsa, from mild to spicy.
  • Toppings: Common toppings include shredded lettuce, diced tomatoes, chopped green onions, sliced olives, diced avocado, and shredded cheese.
Cooking Tips:
  • Prepare the Sauce: Combine the ranch dressing, sour cream, taco seasoning, and salsa in a bowl. Cover and refrigerate until ready to serve.
  • Season and Heat the Chicken: Toss the cooked chicken with taco seasoning and heat it in a skillet with a drizzle of oil until warmed through and fragrant.
  • Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat to make them pliable and prevent them from cracking.
  • Assemble the Tacos: Fill the tortillas with the seasoned chicken and your favorite toppings.
  • Don't Overcrowd: When cooking the chicken in the skillet, avoid overcrowding the pan. This will ensure that the chicken heats evenly and doesn't steam.
Serving Suggestions:
  • Garnish: Garnish with extra chopped cilantro, a squeeze of lime juice, or a dollop of guacamole.
  • Sides: Serve with rice, beans, or a side salad for a complete meal.
  • Presentation: Arrange the tacos on a platter or in a basket for a fun and casual presentation.
Variations:
  • Spicy: Add more hot sauce or jalapeños to the chicken or the sauce.
  • Vegetarian: Use a plant-based chicken substitute or omit the chicken altogether and add more vegetables to the tacos.
  • Different Proteins: Try using ground beef, pork, or shrimp instead of chicken.
With these tips, you'll be able to create delicious and satisfying Ranch Chicken Tacos that are perfect for any occasion!

Tried this recipe?

Let us know how it was!

🧂 What to Serve with Chicken Ranch Tacos

These tacos are bold, creamy, and bursting with flavor — but they’re even better when paired with the right sides. Whether you’re putting together a taco night for family or serving a crowd, here are some quick and tasty ideas to round out your meal:

🌽 Fresh & Crunchy

  • Mexican Street Corn (Elote): Sweet corn with cotija, mayo, lime, and chili powder — messy, spicy, and irresistible.

  • Simple Corn Salsa: A refreshing mix of corn, red onion, lime, and cilantro. Bonus: it doubles as a topping and a side.

  • Southwest Coleslaw: Creamy slaw with cabbage, carrots, and lime to balance the richness of the ranch.

🍚 Hearty & Filling

  • Cilantro Lime Rice: A zesty rice side that complements ranch flavors and soaks up any leftover sauce.

  • Refried Beans or Black Beans: Warm, comforting, and budget-friendly — a classic for taco night.

  • Taco Pasta Salad: Add ranch-flavored pasta salad to echo the main flavor theme.

🥑 Dips & Add-Ons

  • Homemade Guacamole: Creamy avocado with lime and garlic brings freshness to every bite.

  • Queso Dip + Chips: Because cheese makes everything better.

  • Pico de Gallo or Chunky Salsa: Bright, acidic, and perfect to spoon over your tacos or scoop up with chips.

🍹 Drinks to Pair

  • Pineapple Agua Fresca: Refreshing, light, and fruity — perfect for cooling down.

  • Sparkling Limeade or Margaritas: If you’re celebrating, go all out.

🥑 Crave-Worthy Recipes to Try Next

❓ Chicken Ranch Tacos FAQ

Q: Can I make these tacos ahead of time?
A: Yes! You can prep the chicken filling up to 3 days in advance. Store it in an airtight container and warm it up when ready to assemble. For best results, add toppings just before serving.

Q: What kind of chicken works best?
A: Shredded rotisserie chicken, grilled chicken breasts, or baked thighs all work well. Just make sure it’s cooked and seasoned before adding ranch dressing.

Q: Can I use store-bought ranch?
A: Absolutely. Bottled ranch works great, but you can also use homemade for a fresher flavor. For a twist, try chipotle ranch or avocado ranch.

Q: Are these tacos spicy?
A: Not by default, but you can easily turn up the heat with jalapeños, hot sauce, or spicy ranch.

Q: What sides go well with these tacos?
A: Serve them with tortilla chips, Mexican rice, black bean salad, or a simple corn salsa.

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Pesto Chicken & Mushroom Lasagna Roll-Ups

Pesto Chicken & Mushroom Lasagna Roll-Ups

These Pesto Chicken & Mushroom Lasagna Roll-Ups are a flavorful twist on traditional lasagna — rolled, baked, and packed with creamy, herby goodness. Tender lasagna noodles are filled with shredded chicken, sautéed mushrooms, garlic, and a generous layer of pesto, then rolled up and smothered in a creamy béchamel or Alfredo-style sauce before being baked to bubbly, golden perfection.

Each roll delivers the comforting richness of lasagna with the freshness of basil pesto and the savory depth of mushrooms. It’s an elegant yet easy-to-make dish that works beautifully for weeknight dinners, make-ahead meals, or entertaining.

Cozy, creamy, and loaded with flavor — this is comfort food done right.

Pesto Chicken & Mushroom Lasagna Roll-Ups

5 from 1 vote
Pesto Mushroom Chicken Lasagna Roll Ups are a delightful and convenient twist on classic lasagna. Tender lasagna noodles are filled with a savory mixture of chicken, mushrooms, spinach, and a blend of cheeses, all infused with the fragrant flavors of pesto. These roll-ups are then baked to golden perfection, creating a dish that's both comforting and elegant. It's an easy-to-make meal that's perfect for a weeknight dinner or a special occasion.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dinner, Lunch, Main Course
Cuisine: Italian America Fusion
Calories: 468
Ingredients Method Nutrition Notes

Ingredients
  

FOR THE MUSHROOMS
  • 8 oz Baby Bella Mushrooms sliced
  • 1 Tbsp Butter
  • ½ tsp Thyme
  • 1 Pinch Salt
  • 1 Pinch Ground Black Pepper freshly ground
FOR THE LASAGNA ROLL UPS
  •  
    8 Lasagna noodles
  • 2 Cups Chicken Breast cooked. shredded or finely chopped (about 1 lb.)
  •  
    1 Cup Mozzarella cheese shredded
FOR THE PESTO RICOTTA
  •  
    8 OZ Ricotta whole milk
  • 1 Large Egg
  •  
    ⅓ Cup Basil pesto your favorite
  • ¼ tsp Garlic powder
  • 1 Pinch Salt freshly ground
  • 1 Pinch Ground Black Pepper freshly ground
FOR THE GARLIC PARMESAN CHEESE SAUCE
  • 2 Tbsp Unsalted Butter
  • ¼ Cup All-Purpose Flour all-purpose
  • 1¾ Cup Milk whole milk
  • ½ cup Parmesan cheese grated
  • ½ tsp Garlic powder
  • 1 Pinch Salt freshly ground, to taste
  • 1 Pinch Ground Black Pepper freshly ground, to taste
FOR ON TOP
  •  
    ¼ cup Basil pesto your favorite
  •  
    ¾ cup Mozarella cheese shredded
TO GARNISH
  • 1 Pinch Parmesan Cheese grated
  • 1 Pinch Dried Basil fresh make into ribbons

Method
 

  1. Heat a medium skillet over medium-high heat. Add butter, then mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until mushrooms are golden brown.
    8 oz Baby Bella Mushrooms, 1 Tbsp Butter, 1/2 tsp Thyme, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  2. To prepare the lasagna noodles, bring a large pot of water to a rolling boil. Add the lasagna noodles and cook them for about 6 minutes, or until they are slightly softened but still firm. Drain the noodles in a colander. To prevent the noodles from sticking together, immediately lay them flat on a baking sheet or cutting board that has been lightly oiled. Make sure the noodles are not touching each other. If you prefer not to boil the noodles, you can soak them in very warm (almost hot) water for 20-30 minutes until they are pliable.
    8 Lasagna noodles
  3. Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, prepare your baking dish. You can use a 2-quart casserole dish or a 7 x 11 inch baking dish. Grease the dish with nonstick cooking spray or olive oil. This will prevent the lasagna roll-ups from sticking to the dish during baking.
  4. In a medium bowl, add the ricotta cheese, egg, basil pesto, garlic powder, salt, and pepper. Use a fork or a whisk to mix the ingredients together thoroughly until they are fully combined and the mixture is smooth and creamy. This flavorful mixture will be the base of the filling for your lasagna roll-ups.
    8 OZ Ricotta, 1 Large Egg, ⅓ Cup Basil pesto, ¼ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  5. Lay out the cooked lasagna noodles on a clean work surface. Spread 1-2 tablespoons of the pesto ricotta filling evenly over each noodle. Top the filling with the cooked mushrooms and shredded chicken, dividing the mixture evenly among the noodles. Sprinkle each noodle with about 2 tablespoons of shredded mozzarella cheese. Starting at one of the shorter ends, tightly roll up each lasagna noodle. Place the rolled-up noodles seam-down in the prepared baking dish. Make sure the rolls are snugly nestled together in the dish.
    8 oz Baby Bella Mushrooms, 1 Cup Mozzarella cheese, 2 Cups Chicken Breast
  6. To make the garlic Parmesan sauce, melt butter in the same skillet used for the mushrooms. Whisk in flour, then gradually add milk, alternating with more flour, whisking constantly. Bring to a boil, then simmer. Stir in Parmesan cheese, garlic powder, salt, and pepper.
    2 Tbsp Unsalted Butter, ¼ Cup All-Purpose Flour, 1¾ Cup Milk, ½ cup Parmesan cheese, ½ tsp Garlic powder, 1 Pinch Salt, 1 Pinch Ground Black Pepper
  7. Carefully pour the prepared garlic Parmesan sauce over the lasagna roll-ups in the baking dish, ensuring that each roll-up is coated in the sauce. Next, spread the basil pesto evenly over the top of the roll-ups. It's perfectly fine if some of the pesto mixes with the sauce; in fact, it adds an extra layer of flavor! Finally, sprinkle the shredded mozzarella cheese evenly over the top of the pesto.
    1/4 cup Basil pesto, 3/4 cup Mozarella cheese, 1 Pinch Parmesan Cheese
  8. Place the baking dish with the lasagna roll-ups in the preheated oven. Bake for 30-40 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. The cooking time may vary depending on your oven. Once baked, remove the dish from the oven and let it cool slightly before serving. Garnish with a sprinkle of extra Parmesan cheese and some freshly chopped basil or julienned basil, if desired.
    1 Pinch Dried Basil, ½ cup Parmesan cheese

Nutrition

Serving: 10ozCalories: 468kcalCarbohydrates: 31gProtein: 28gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 103mgSodium: 568mgPotassium: 491mgFiber: 2gSugar: 5gVitamin A: 982IUVitamin C: 1mgCalcium: 403mgIron: 1mg

Notes

Ingredients:
  • Chicken: Use cooked chicken. Leftovers or rotisserie chicken work great!
  • Mushrooms: Fresh mushrooms are best. Sauté them until golden brown and tender.
  • Pasta: Use oven-ready lasagna noodles.
  • Cheese: A combination of ricotta, Parmesan, and mozzarella provides a creamy and flavorful filling.   
  • Pesto: Use your favorite homemade or store-bought pesto.
  • Sauce: You'll make a simple garlic Parmesan sauce for the base.
  • Seasonings: Garlic powder, Italian seasoning, salt, and pepper are used for flavor. 
  • Optional Garnishes: Fresh basil and extra Parmesan cheese add a nice touch.
Cooking Tips:
  • Cook the Mushrooms: Sauté the mushrooms until they are golden brown and tender to enhance their flavor.
  • Prepare the Noodles: Cook the lasagna noodles according to package directions. Lay them flat on an oiled surface to prevent sticking.
  • Make the Filling: Combine the ricotta, egg, pesto, garlic powder, and seasonings for a flavorful filling.
  • Assemble the Roll-Ups: Spread the filling on the noodles, top with mushrooms, chicken, and mozzarella, then roll them up tightly.
  • Make the Sauce: Use the same skillet to make a simple garlic Parmesan sauce. Whisk the ingredients well to avoid lumps.
  • Layer and Bake: Pour the sauce over the roll-ups, spread with pesto, and top with mozzarella. Bake until bubbly and golden.
  • Rest Before Serving: Let the lasagna roll-ups rest for a few minutes before serving to allow the cheese to set slightly.
Serving Suggestions:
  • Garnish: Garnish with fresh basil and extra Parmesan cheese.
  • Sides: Serve with a side salad or garlic bread.
Variations:
  • Vegetables: Add other vegetables to the filling, such as spinach, bell peppers, or zucchini.
  • Spicy: Add a pinch of red pepper flakes to the filling or sauce for heat.
  • Meatless: Omit the chicken and use a vegetarian pesto for a meatless version.
With these tips, you'll be able to create delicious and satisfying Pesto Mushroom Chicken Lasagna Roll Ups!

Tried this recipe?

Let us know how it was!

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Ingredients

  • For the Mushrooms:

    • 8 ounces baby bella mushrooms, sliced
    • 1 tablespoon butter
    • ½ teaspoon thyme
    • Freshly ground salt and pepper

  • For the Lasagna Roll Ups:

    • 8 lasagna noodles
    • 2 cups shredded or finely chopped cooked chicken (about 1 pound)
    • 1 cup shredded mozzarella cheese

  • For the Pesto Ricotta Filling:

    • 8 ounces whole milk ricotta
    • 1 egg
    • ⅓ cup of your favorite basil pesto
    • ¼ teaspoon garlic powder
    • Freshly ground salt and pepper

  • For the Garlic Parmesan Cheese Sauce:

    • 2 tablespoons butter
    • ¼ cup all-purpose flour
    • 1 ¾ cups milk
    • ½ cup grated Parmesan cheese
    • ½ teaspoon garlic powder
    • Freshly ground salt and pepper, to taste

  • For Topping:

    • ¼ cup of your favorite basil pesto
    • ¾ cup shredded mozzarella

  • To Garnish:

    • Extra grated Parmesan cheese
    • Basil ribbons

Image Gallery Pesto Chicken & Mushroom Lasagna Roll-Ups

Storage & Leftovers

Refrigerator:
Allow roll-ups to cool completely, then store in an airtight container or cover the baking dish tightly with foil. They will keep well in the fridge for up to 4 days.

Freezer:
These lasagna roll-ups freeze beautifully! Wrap each roll individually in foil or store multiple in a freezer-safe dish. Freeze for up to 3 months. For best results, freeze before baking — but they can be frozen after baking as well.

Reheating:

  • Oven (recommended): Reheat covered at 350°F (175°C) for 20–25 minutes or until warmed through.

  • Microwave: Heat individual roll-ups in a microwave-safe dish for 1–2 minutes, covered loosely with a damp paper towel to retain moisture.

  • From Frozen: Thaw overnight in the fridge, then bake as above. If baking from frozen, add 10–15 minutes to the oven time and keep covered until hot.

Tip: Add a splash of milk or extra sauce before reheating to prevent dryness.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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Lasagna Soup

Lasagna Soup

All the comforting flavors of classic lasagna — in a warm, hearty bowl! This Lasagna Soup is the ultimate comfort food mashup: rich tomato broth, savory ground meat, tender pasta, and melty cheese come together for a soul-satisfying meal that’s as easy as it is delicious.

Simmered with garlic, Italian herbs, and a splash of cream, this soup delivers layers of flavor without the layering. Topped with a generous dollop of ricotta, mozzarella, and Parmesan, each spoonful is cheesy, cozy perfection.

Whether you’re feeding a family or craving something warm and filling, this one-pot wonder turns lasagna night into a weeknight win — with half the effort and all the comfort.

Lasagna Soup

No ratings yet
Lasagna soup is a comforting and hearty soup that captures all the flavors of classic lasagna. It features ground beef, a rich tomato-based broth, tender lasagna noodles, and a creamy cheese topping. It's a delicious and satisfying meal, perfect for a cozy winter evening.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 people
Course: Lunch, Main Course, Snack
Cuisine: Italian America Fusion, Italian American
Calories: 577
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tbsp Olive oil divided
  • 1 lb Ground Beef or italian sausage
  • 1 lg Yellow Onion diced (1-3/4 cups)
  • 5 Cloves Garlic minced
  • 4 ½ cups Chicken broth low sodium; add more to thin as desired
  •  
    14.5 oz Diced Tomatoes petite canned
  •  
    14.5 oz Crushed Tomatoes canned
  • 2 ½ tbsp Tomato Paste
  • 1 ¾ tsp Dried Basil dried
  • ¾ tsp Oregano dried
  •  
    ½ tsp Rosemary dried, crushed
  • ½ tsp Thyme dried
  • Salt to taste
  • Black pepper freshly ground; to taste
  •  
    8 Lasagna Noodles broken into bite size pieces (6.5 oz)
  •  
    5 oz Mozzarella cheese shredded (1 1/4 cup)
  • 2 oz Parmesan cheese finely shredded (1/2 cup)
  •  
    2 tbsp Ricotta Cheese
  • 2 tbsp Parsley fresh; chopped; plus more for garnish

Method
 

  1. Place a large pot over medium-high heat and add the olive oil. Once the oil is hot and shimmers, add the ground beef. Season with salt and pepper. Cook the beef, stirring occasionally, until it is evenly browned.
    2 tbsp Olive oil, 1 lb Ground Beef, Salt, Black pepper
  2. Carefully pour off the excess fat from the pot, leaving the browned beef behind. Transfer the beef to a clean bowl and set it aside.
  3. Add the remaining olive oil to the pot and heat over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Then, add the minced garlic and sauté for another 30 seconds.
    1 lg Yellow Onion, 5 Cloves Garlic
  4. Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef, and season with salt and pepper to taste.
    4 1/2 cups Chicken broth, 14.5 oz Diced Tomatoes, 14.5 oz Crushed Tomatoes, 2 1/2 tbsp Tomato Paste, 1 3/4 tsp Dried Basil, 3/4 tsp Oregano, 1/2 tsp Rosemary, 1/2 tsp Thyme, Salt, Black pepper
  5. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld.
  6. During the 20 minutes that the soup simmers, prepare the lasagna noodles. Follow the cooking instructions provided on the noodle packaging.
    8 Lasagna Noodles
  7. Grab a mixing bowl and add the mozzarella, Parmesan, and ricotta cheese to it. Use a fork to thoroughly combine the cheeses until they are evenly distributed.
    5 oz Mozzarella cheese, 2 oz Parmesan cheese, 2 tbsp Ricotta Cheese
  8. Incorporate the cooked lasagna noodles and chopped parsley into the soup. Adjust the consistency with additional broth as needed.
    2 tbsp Parsley
  9. Carefully ladle the soup into bowls. Add a beautiful dollop of the cheese mixture to the center of each bowl, and then sprinkle with fresh parsley for a lovely finishing touch.
    2 tbsp Parsley

Nutrition

Calories: 577kcalCarbohydrates: 48gProtein: 33gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 82mgSodium: 1730mgPotassium: 1274mgFiber: 5gSugar: 13gVitamin A: 1596IUVitamin C: 26mgCalcium: 374mgIron: 5mg

Notes

Ingredients:
  • Meat: Ground beef is classic, but you can use Italian sausage, ground turkey, or even a meat substitute for a vegetarian version.
  • Vegetables: The foundation is onions and garlic, but you can add carrots, celery, bell peppers, or spinach for extra flavor and nutrition.
  • Tomatoes: Use a combination of diced and crushed tomatoes for the best texture. If you want a smoother soup, you can use a can of crushed tomatoes and purée half of it before adding it to the pot.
  • Tomato Paste: Tomato paste adds a concentrated tomato flavor and richness. Make sure to cook it briefly with the onions and garlic to enhance its flavor.
  • Herbs: Dried basil, oregano, and thyme are essential for the classic Italian flavor. You can add other herbs like rosemary or marjoram, or use fresh herbs if you have them on hand.
  • Broth: Use a good-quality beef or chicken broth. Homemade broth will add the most depth of flavor.
  • Lasagna Noodles: Use oven-ready lasagna noodles, not the no-boil kind. Break them into smaller pieces before adding them to the soup.
  • Cheese: The classic combination is ricotta, mozzarella, and Parmesan. You can experiment with other Italian cheeses like provolone or fontina.
  • Seasonings: Salt and pepper are essential. You can also add a pinch of red pepper flakes for a touch of heat.
Cooking Tips:
  • Brown the Meat: Make sure to brown the ground beef well to develop flavor. Drain off any excess grease before adding the other ingredients.
  • Sauté the Vegetables: Sauté the onions and garlic until softened to bring out their sweetness. This creates a flavorful base for the soup.
  • Simmer the Soup: Simmering the soup allows the flavors to meld and the vegetables to become tender.
  • Cook the Noodles Separately: Cook the lasagna noodles according to the package directions in a separate pot. This prevents them from becoming mushy in the soup.
  • Don't Overcook the Noodles: Be careful not to overcook the noodles, as they will continue to soften in the hot soup. Aim for al dente.
  • Cheese Mixture: Combine the ricotta, mozzarella, and Parmesan cheese in a bowl and mix well. This creates a creamy and flavorful topping that will melt into the soup.
  • Thin the Soup: If the soup is too thick, add a bit more broth to reach your desired consistency.
  • Taste and Adjust: Always taste the soup before serving and adjust the seasonings to your liking. You may want to add more salt, pepper, or herbs.
Serving Suggestions:
  • Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
  • Sides: Serve with a side salad and crusty bread for a complete meal.
Variations:
  • Spicy: Add some red pepper flakes or a pinch of cayenne pepper for heat.
  • Veggie-Packed: Add more vegetables like zucchini, spinach, or mushrooms.
  • Meatless: Omit the ground beef and use vegetable broth for a vegetarian version. You can add lentils or beans for extra protein.
With these tips, you'll be able to make a delicious and satisfying lasagna soup that's perfect for a cozy night in!

Tried this recipe?

Let us know how it was!

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Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound ground beef or Italian sausage
  • 1 large yellow onion, diced (1 3/4 cups)
  • 5 cloves garlic, minced
  • 4 ½ cups low-sodium chicken broth (add more to thin as desired)
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (14.5 oz) can crushed tomatoes
  • 2 ½ tablespoons tomato paste
  • 1 ¾ teaspoons dried basil
  • ¾ teaspoon dried oregano
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon dried thyme
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 lasagna noodles, broken into bite-sized pieces (6.5 oz)
  • 5 ounces shredded mozzarella cheese (1 ¼ cups)
  • 2 ounces finely shredded Parmesan cheese (½ cup)
  • 2 tablespoons ricotta cheese
  • 2 tablespoons chopped fresh parsley, plus more for garnish

Image Gallery Lasagna Soup

Storage & Leftovers

Refrigerator:
Allow the soup to cool completely, then store it in an airtight container in the fridge for up to 4 days. For best texture, you can store the pasta separately and add it to the soup when reheating.

Freezer:
Lasagna soup freezes well — but it’s best to freeze without the pasta to avoid it becoming mushy. Freeze the broth and meat mixture in airtight containers or freezer bags for up to 3 months. Add freshly cooked pasta when reheating.

Reheating:

  • Stovetop (best): Warm the soup over medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick.

  • Microwave: Reheat individual portions in a microwave-safe bowl in 60-second intervals, stirring between rounds.

Tip: Add fresh cheese (ricotta, mozzarella, Parmesan) right before serving for the best flavor and texture.

Table of Contents

  1. Storage & Leftovers
  2. List of Ingredients
  3. Images
  4. Recipe
  5. Related Recipes

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