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5
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Butter Chicken Lasagna Soup
The best fusion comfort food! Add a little taste of India to this Italian-inspired soup with zesty butter chicken sauce with ricotta and mozzarella cheeses.
Course
Soups
Cuisine
Indian
Keyword
Butter Chicken Lasagna Soup
Prep Time
10
minutes
minutes
Cook Time
56
minutes
minutes
Total Time
1
hour
hour
6
minutes
minutes
Servings
6
Calories
507
kcal
Author
Stacie Vaughan
Equipment
Wooden spoon
Garlic press
Dutch oven
Ingredients
1
tbsp
extra virgin olive oil
4
boneless skinless chicken breasts
chopped
2
yellow onions
chopped
4
cloves
garlic
minced
1
jar
Patak’s Butter Chicken Cooking Sauce
400ml jar
1
can
diced tomatoes
28oz can, undrained
4
cups
chicken broth
2 ½
cups
rotini pasta
uncooked (or any other type of curly pasta)
2
tbsp
fresh basil
roughly chopped
1
cup
ricotta cheese
1
cup
mozzarella cheese
shredded
4
green onions
chopped
salt and pepper
to taste
US Customary
-
Metric
Instructions
Add oil to a large Dutch oven over medium heat. Cook chicken breasts for 4 to 5 minutes. Add in onions and continue to cook for 3 to 4 minutes.
Add in garlic and Patak’s Butter Chicken Cooking Sauce and stir to combine. Continue to cook for 4 to 5 minutes.
Stir in diced tomatoes and chicken broth and bring to a boil. Reduce heat to minimum and simmer, covered, for 30 minutes.
Increase heat to medium-high and add in uncooked pasta. Cook for about 10 to 12 minutes, or until pasta is desired tenderness.
Remove from heat and stir in basil and season with salt and pepper.
To serve, add a dollop of ricotta cheese to each bowl. Top with soup and then sprinkle mozzarella cheese and green onions on top.
Nutrition
Serving:
1
g
|
Calories:
507
kcal
|
Carbohydrates:
34
g
|
Protein:
46
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
10
g
|
Cholesterol:
125
mg
|
Sodium:
1205
mg
|
Fiber:
5
g
|
Sugar:
9
g