White Lasagna Soup

Oct 13

White Lasagna Soup was unlike any other soup recipe I’d seen lately, so when Heather submitted this recipe I knew we had to give it a try. It did NOT disappoint!

This recipe makes about 4-6 servings.

Notes for this recipe - I made sure to really finely chop the sun-dried tomatoes. I also used regular chicken broth, so since it wasn’t low sodium, I skipped adding additional salt in the recipe. I also used bowtie pasta.

*If you want to watch the video of this being made, this recipe starts at the 12:42 mark.

The perfect comfort food soup for this fall or winter!
Submitted by Heather.

Ingredients

2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves fresh garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt (reduce if not using low sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (more for extra spice)
3 cups low sodium chicken broth (use 4 cups for a thinner soup)
2 boneless skinless chicken breasts (about 300 grams)
¼ cup sundried tomatoes (chopped – optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams – I use Mafalda Corta. They are like mini lasagna noodles!)
1 cup half and half or cream (the higher the fat content, the richer the soup)
2 tablespoons corn starch
1 cup fresh spinach (roughly chopped)
ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired