White Lasagna Soup

Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4

Ingredients

  • 2 Tbs unsalted butter
  • 1 med onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tsp Italian seasoning
  • 1⁄4 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1⁄4 tsp black pepper
  • 3 cups chicken broth (4 cups for a thinner soup)
  • 2 boneless, skinless chicken breasts (about 300g)
  • 1⁄4 cup sun-dried tomatoes (optional)
  • 2 cups broken lasagna noodles
  • 1 cup cream
  • 2 Tbs cornstarch
  • Ricotta, shredded mozzarella or Parmesan cheese

Directions

  1. In a large soup pot over medium heat, melt the butter. Add the chopped onions and cook until slightly golden. Stir in the garlic, Italian seasoning, red pepper flakes, salt, and pepper, cooking for about 1 minute.
  2. Pour in the chicken broth, scraping the bottom of the pot to incorporate all the flavors. Add the chicken breasts and sun-dried tomatoes (if using).
  3. Bring the soup to a simmer, cover, and reduce the heat to medium-low. Let it cook for 12–15 minutes, or until the chicken is cooked through (165°F internal temperature).
  4. Meanwhile, cook the pasta separately in salted boiling water until al dente. Drain and set aside.
  5. Remove the cooked chicken from the soup and shred it using two forks. Whisk the cornstarch into the cream, then stir it into the soup along with the shredded chicken, cooked pasta, and spinach. Heat everything through, letting the soup thicken slightly.
  6. Ladle the soup into bowls and top with your choice of cheese. Serve hot and enjoy!

 

Source: recipeREBEL