Butter Chicken Lasagna Soup

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper




  • 1 tbsp extra virgin olive oil
  • 4 boneless, skinless chicken breasts, chopped
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 400ml jar Patak's Butter Chicken Cooking Sauce
  • 1 28oz can diced tomatoes, undrained
  • 4 cups chicken broth
  • 2½ 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


  1. 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.
  2. Add in garlic and Patak's Butter Chicken Cooking Sauce and stir to combine. Continue to cook for 4 to 5 minutes.
  3. Stir in diced tomatoes and chicken broth and bring to a boil. Reduce heat to minimum and simmer, covered, for 30 minutes.
  4. Increase heat to medium-high and add in uncooked pasta. Cook for about 10 to 12 minutes, or until pasta is desired tenderness.
  5. Remove from heat and stir in basil and season with salt and pepper.
  6. To serve, add a dollop of ricotta cheese to each bowl. Top with soup and then sprinkle mozzarella cheese and green onions on top.