White Lasagna Soup
This White Lasagna Soup is your favorite pasta bake in soup form! It's rich, creamy, and packed with tender chicken, veggies, and cheese!
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 sundried tomatoes ((chopped - optional))
- 2 cups short dry pasta or broken lasagna noodles ((about 120 grams - I use Mafalda Corta. They are like mini lasagna noodles!))
- 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
Directions
- 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 1 minute.
- 3
Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
- 4
Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
- 5
Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
- 6
When the chicken is cooked, remove 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.