Description
A comforting and creamy soup that combines the classic flavors of lasagna with delicious chicken and spinach.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 3 cloves garlic (finely minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon red chili flakes (optional)
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb)
- ¼ cup sun-dried tomatoes (chopped)
- 2 cups dry short pasta (or broken lasagna noodles)
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach (roughly chopped)
- Ricotta cheese (for garnish)
- Parmesan cheese (for garnish)
- Shredded mozzarella cheese (for garnish)
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion and cook until translucent, about 3 to 4 minutes.
- Stir in garlic, Italian seasoning, salt, pepper, and red chili flakes; cook for about 1 minute.
- Pour in chicken broth, add the chicken breasts and sun-dried tomatoes, then bring to a gentle simmer. Cover and simmer for 12 to 15 minutes.
- While the chicken cooks, boil a pot of salted water and cook the pasta according to package directions.
- Remove the chicken, shred it with two forks, and set aside.
- Whisk half-and-half and cornstarch until smooth, then stir into the soup. Cook for 1 to 2 minutes until slightly thickened.
- Stir in the shredded chicken, cooked pasta, and spinach. Heat through, then adjust seasoning and garnish with ricotta, parmesan, and mozzarella.
Notes
Customize by swapping pasta or adjusting seasoning to suit your palate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian