Ingredients
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves fresh garlic, finely minced
2 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
3 cups low sodium chicken broth
2 boneless skinless chicken breasts
1/4 cup sun-dried tomatoes, chopped (optional)
2 cups short dry pasta or broken lasagna noodles
1 cup half and half or cream
2 tablespoons corn starch
1 cup fresh spinach, roughly chopped
Ricotta cheese, Parmesan, or shredded mozzarella cheese for garnish
Instructions
In a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute, allowing the flavors to meld together beautifully.
Add the chicken broth and stir well. Then, gently place the uncooked chicken breasts and sun-dried tomatoes into the pot.
Bring to a simmer, cover the pot, and reduce the heat to medium-low. Cook for 12-15 minutes, stirring occasionally, until the chicken is fully cooked (reach an internal temperature of at least 165°F).
Meanwhile, cook the pasta in boiling salted water according to package directions until it reaches al dente.
Once the chicken is cooked, carefully remove it from the soup and shred it into bite-sized pieces.
Whisk the cream and corn starch together until smooth.
Stir the shredded chicken, cooked pasta, cream mixture, and chopped spinach back into the pot. Heat through until everything is deliciously warmed.
Serve your White Lasagna Soup with a sprinkle of cheese as desired!