White Lasagna Soup

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 cloves fresh garlic, finely minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt (reduce if not using low sodium broth)
  • ¼ teaspoon black pepper
  • ⅛ teaspoon crushed red pepper flakes (more for extra spice)
  • 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
  • 2 boneless skinless chicken breasts (about 300 grams)
  • ¼ cup sun-dried tomatoes, chopped (optional)
  • 2 cups short dry pasta or broken lasagna noodles (about 120 grams)
  • 1 cup half and half or cream (the higher the fat content, the richer the soup)
  • 2 tablespoons corn starch
  • 1 cup fresh spinach, roughly chopped
  • Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish as desired

Instructions

  1. In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
  2. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute.
  3. Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun-dried tomatoes.
  4. Bring to a simmer, cover, reduce heat to medium-low, and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (internal temperature of at least 165°F).
  5. Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
  6. When the chicken is cooked, remove it from the soup and shred.
  7. Whisk together cream and corn starch.
  8. Stir the shredded chicken, cooked pasta noodles, cream, and spinach back into the pot and heat through.
  9. Serve with cheese as desired.

Enjoy!

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