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White Lasagna Soup

Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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!