White Lasagna Soup (Print Version)
# Ingredients:
01 -
2 tablespoons unsalted butter.
02 -
1 medium onion, finely chopped.
03 -
3 cloves garlic, minced.
04 -
2 teaspoons Italian seasoning.
05 -
1 teaspoon salt.
06 -
¼ teaspoon black pepper.
07 -
⅛ teaspoon red pepper flakes.
08 -
3 cups low sodium chicken broth.
09 -
2 chicken breasts.
10 -
¼ cup sundried tomatoes, chopped.
11 -
2 cups short pasta.
12 -
1 cup half and half or cream.
13 -
2 tablespoons corn starch.
14 -
1 cup fresh spinach, chopped.
15 -
Cheese for garnish (ricotta, parmesan or mozzarella).
# Instructions:
01 -
Melt butter in large pot. Cook onions until browning. Add garlic and seasonings, cook 1 minute.
02 -
Add broth, whole chicken breasts, and sundried tomatoes. Simmer covered 12-15 minutes until chicken reaches 165°F.
03 -
Meanwhile, cook pasta separately in salted water until al dente.
04 -
Remove and shred chicken. Whisk cream and cornstarch. Add chicken, pasta, cream mixture and spinach back to pot. Heat through.
05 -
Top with desired cheese and serve hot.
# Notes:
01 -
Store pasta and soup separately.
02 -
Use 4 cups broth for thinner soup.
03 -
Higher fat cream makes richer soup.