White Chicken Lasagna Soup
Your favorite baked pasta in soup form! This rich and creamy soup is loaded with tender chicken, veggies, and cheese, Enjoy!
Servings: 6
Ingredients
- 2 T. unsalted water
- 1 med. yellow onion finely chopped
- 3 cloves garlic pressed
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/8 tsp. crushed red pepper flakes
- 3 c. low sodium chicken broth
- 2 boneless skinless chicken breasts
- 1/4 c. sundried tomatoes chopped
- 2 c. Mafaldine noodles (mini lasagna) broken into 1-inch pieces
- 1 c. half-and-half or heavy cream
- 2 T. cornstarch
- 1 c. fresh baby spinach
GARNISHES: Optional
- Ricotta cheese
- Shredded Parmesan cheese
- Shredded Mozzarella cheese
SOUP:
Instructions
- Melt the butter in a Dutch oven or soup pot over medium heat. Add the onions and cook until translucent and starting to brown.
- Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes: cook, stirring for 1 minute.
- Add the chicken broth; stir well. Add chicken breasts and sun-dried tomatoes.
- Bring to a simmer and cover, reduce heat to medium-low, and cook for 12-15 minutes, stirring occasionally, until the chicken breasts are cooked through (internal temperature should read 165 degrees).
- Meanwhile, cook the pasta in salted boiling water until al dente, according to the package directions.
- When the chicken is fully cooked, remove it to a cutting board and shred it.
- In a small bowl, whisk together the half-and-half and cornstarch.
- Stir the shredded chicken, cooked and drained pasta noodles, half-and-half mixture, and spinach into the pot and heat through.
- Serve soup in bowls topped with your choice of cheese. Enjoy!
