White Lasagna Soup

Ingredients

2 tablespoons unsalted butter

1 medium onion finely chopped

3 cloves garlic minced

2 teaspoons Italian seasoning

1 teaspoon salt

¼ teaspoon black pepper

⅛ teaspoon crushed red pepper flakes optional for heat

3 cups low sodium chicken broth

2 boneless skinless chicken breasts

¼ cup sundried tomatoes chopped (optional)

2 cups short pasta like Mafalda Corta or broken lasagna noodles

1 cup half-and-half or cream

2 tablespoons cornstarch

1 cup fresh spinach roughly chopped

Ricotta Parmesan, or shredded mozzarella cheese for garnish

Instructions

1. Prepare the Soup Base:

2. In a large pot, melt butter over medium heat.

3. Add the onion and cook until softened.

4. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes, cooking for about 1 minute.

FRIST Cook the Chicken

1. Add chicken broth to the pot.

2. Place chicken breasts in the broth and bring to a simmer.

3. Cook until the chicken is fully cooked through, about 15-20 minutes.

4. Remove chicken, shred it, and set aside.

5. Cook the Pasta:

6. In a separate pot, cook the pasta according to package instructions until al dente.

7. Drain and set aside.

8. Thicken the Soup:

9. Mix cornstarch with a small amount of cold water to make a slurry.

10. Stir the slurry and half-and-half into the soup.

11. Bring to a light simmer to thicken.

12. Final Assembly:

13. Add the shredded chicken, cooked pasta, and spinach to the soup.

14. Cook until the spinach is wilted and the soup is heated through.

    
    

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