Slow Cooker Lasagna Soup with Chicken

🧂 Ingredients

• 4 cups low-sodium chicken broth
• 2 cups good quality marinara sauce
• 1 can (15 ounces) fire-roasted tomatoes
• 2 tablespoons balsamic vinegar
• 2 teaspoons dried Italian seasoning
• 1 teaspoon fresh thyme leaves
• 1 teaspoon Morton kosher salt
• ½ teaspoon cracked black pepper
• ½ teaspoon red pepper flakes,

  more or less to taste
• ½ teaspoon smoked paprika
• 1 pound chicken breasts,

  cut into 3/4” pieces
• 1 large sweet yellow onion,

  diced
• 2 large cloves garlic,

  minced
• 8 ounces fresh mushrooms,

  halved
• 8 ounces small dried pasta,

  such as campanelle or mafalda
• 1 tablespoon olive oil
• 8 ounces mozzarella pearls,

  drained
• ¼ cup freshly grated parmesan cheese
• Fresh basil,

  for garnish

Instructions

• 1 Add the chicken stock, marinara sauce, fire-roasted tomatoes, balsamic vinegar,
  Italian seasoning, thyme, salt, pepper, paprika, and red pepper flakes to a
  4-quart (or larger) slow cooker and stir to combine.
• 2 Add the chicken, onion, garlic, and mushrooms, and stir to combine again.
• 3 Cook on high for 2 hours (or low for 4 hours), or until the chicken has reached
  an internal temperature of 165°F and is fork tender.
• 4 While the soup is cooking, bring a large pot of salted water to a boil. Cook the
  pasta to al dente according to the package directions.
• 5 Drain the pasta and drizzle it with the olive oil, then fold gently a few times
  to distribute the olive oil.
• 6 To serve the soup, add ½ cup of cooked pasta to each individual serving bowl and
  ladle the soup over the noodles. Garnish with mozzarella pearls, grated
  parmesan, and fresh basil leaves. (Or serve with the "cheesy yum" from my
  original Lasagna Soup recipe [https://www.afarmgirlsdabbles.com/lasagna-soup/]!)
  Enjoy immediately.

Nutrition Info