White Lasagna Soup

White Lasagna Soup

from thereciperebel.com
Main Course
40 min
4 servings
459 kcal / serving

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 tablespoonsunsalted butter
  • 1 mediumonion ((finely chopped))
  • 3 clovesgarlic ((finely minced))
  • 2 teaspoonsitalian seasoning
  • 1 teaspoonsalt
  • ¼ teaspoonpepper
  • ⅛ teaspoonred chili flakes
  • 3 cupslow-sodium chicken broth
  • 2boneless skinless chicken breasts ((about 1 lb))
  • ¼ cupsun-dried tomatoes ((chopped))
  • 2 cupsdry, short pasta or broken lasagna noodles
  • 1 cuphalf-and-half
  • 2 tablespoonscornstarch
  • 1 cupfresh spinach ((roughly chopped))
  • ricotta cheese, parmesan cheese, and shredded mozzarella cheese for garnish

Directions

  1. 1

    Melt the butter in a large Dutch oven or soup pot over medium heat.

  2. 2

    Add the onion and cook, stirring, until just starting to brown, about 3 to 4 minutes.

  3. 3

    Stir in the garlic, Italian seasoning, salt, pepper, and chili flakes. Cook for 1 minute.

  4. 4

    Stir in the broth. Add the uncooked chicken and sun-dried tomatoes.

  5. 5

    Increase the heat to medium-high and bring to a simmer. Cover and reduce the heat to medium-low and cook for 12 to 15 minutes, until the chicken is cooked through (a meat thermometer inserted into the chicken reaches 165°F).

  6. 6

    Meanwhile, in a large pot of boiling, salted water, cook the pasta according to the package directions.

  7. 7

    Remove the chicken from the soup and shred with two forks.

  8. 8

    In a small bowl, whisk together the half-and-half and cornstarch. Stir into the soup and cook for 1 to 2 minutes, until slightly thickened.

  9. 9

    Stir the shredded chicken, cooked pasta, and spinach into the pot and heat through.

  10. 10

    Taste and adjust seasonings if desired. Serve with cheese, as desired.