White Lasagna Soup
This white lasagna soup is your favorite pasta in soup form! This rich, creamy soup is packed with fresh chicken, veggies, and cheese!
INGREDIENTS
- 2 tablespoons Dan and Debbie’s salted butter
- 1 medium onion
- 3 cloves fresh garlic (finely minced)
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
- ⅛ teaspoon crushed red pepper flakes
- 3 cups low sodium chicken broth (use 4 cups for a thinner soup)
- 2 boneless skinless chicken breasts
- ¼ cup sun-dried tomatoes
- 2 cups short dry pasta or broken lasagna noodles
- 1 cup Dan and Debbie’s heavy whipping cream
- 2 tablespoons corn starch
- 1 cup fresh spinach (roughly chopped)
- ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired
DIRECTIONS
- In a large dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
- Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
- Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
- 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).
- Meanwhile, cook the pasta in boiling salted water until it’s fully cooked, according to package directions.
- When the chicken is cooked, remove from the soup and shred.
- Whisk together cream and corn starch.
- Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
- Serve with cheese as desired.
- Posted by Elizabeth Uthoff
- On January 9, 2024
- 0 Comments
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