White Lasagna Soup

 

A great recipe adapted from the recipe rebel. Almost like a light alfredo casserole. 

Ingredients

• ▢2 tablespoons unsalted butter
• ▢1 medium onion (finely chopped)
• ▢3 cloves fresh minced garlic
• ▢2 teaspoons Italian seasoning
• ▢1 teaspoon salt
• ▢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
• ▢¼ cup sundried tomatoes (optional I used drained and rinsed diced tomatoes)
• ▢2 cups short dry pasta or broken lasagna noodles 
• ▢1 cup half and half or cream
• ▢2 tablespoons corn starch
• ▢1 cup fresh or frozen spinach (roughly chopped)
• ▢1 Cup ricotta cheese
• 1 Cup Parmesan cheese

Instructions

• 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 to al dente, 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.
• Add cheese and serve.