Warm, hearty and beyond delicious.
White Lasagna Soup
Ingredients
- 2 tbsp Unsalted Butter
- 1 Onion finely chopped
- 6 cloves Garlic minced
- 3 tbsp Italian Seasoning
- ½ tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Red Pepper Flakes
- 3 cups Chicken Broth
- 2 Chicken Breasts Boneless, skinless (can also use chicken thighs)
- 2 cups Dry pasta noodles If you can find it, Mafalda – like mini lasagna noodles
- 1 cup Heavy cream
- 2 tbsp Corn starch
- 1 cup Spinach
- 1 cup Shredded parmesan cheese
Instructions
- In a Dutch oven or stock pot, melt butter over medium heat.
- Add in the onions and cook until they start to color.
- Add in garlic and spices, sautéing and giving the spices the aroma.
- In a separate dish, cook the chicken until it reaches 165°. Either stovetop or baked works well.
- Add broth to the onion/butter/spice mixture and stir well. Bring to a simmer and cook for 20 minutes.
- While that is heating up, shred the chicken and add to the soup mixture.
- After chicken has been added, bring a pot of water to a rolling boil and cook the pasta until al dente. Drain – do not rinse.
- Whisk together cream and cornstarch in a bowl.
- Combine all ingredients at this point – cream/cornstarch mixture, pasta, chicken/broth, as well as spinach. Heat back up to a simmer.
- Serve into bowls and top with shredded cheese.
Notes
This is based on a recipe by Ashley Fehr that we have customized. Thank you Ashley for this amazing dish!
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