Description

Enjoy white chicken lasagna in a soup, which makes the whole process much easier than preparing layers and layers of lasagna, but tastes just as good. It's made in just one pot, which makes clean up so easy.

Ingredients

• 1 lb. boneless skinless chicken breasts, chopped
• 3 T. olive oil, divided
• 3 T. butter
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 1 green bell pepper, chopped
• 4-6 cloves garlic, minced
• 1/3 c. flour
• 9-11 c. low-sodium chicken broth, divided
• 3 T. cornstarch
• 15 oz. can canneli beans, rinsed and rained
• 1 T. chicken bouillon
• 1 t. dried parsley
• 1 t. dried basil
• 1/2 t. EACH dried oregano, dried thyme, salt, pepper
• 2 bay leaves
• 1/4 t. red pepper flakes, optional
• 10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces*
• 2-3 c. half and half (or fat-free evaporated milk)
• 1/2 c. heavy cream, optional
• 10 oz. chopped frozen baby spinach, thawed
• 1 c. freshly grated Parmesan cheese
• Cheese Garnish:
• shredded mozzarella cheese
• freshly grated Parmesan cheese
• ricotta cheese

Steps

1. Heat 1 T. olive oil in a large Dutch oven/soup pot over medium high heat; add chicken; cook until almost cooked through. Transfer to a plate.
2. Melt butter with the remaining 2 T. olive oil in the same pot; heat over medium-high heat; add onions and carrots; cook for 3 minutes, stirring constantly. Add bell pepper and garlic; cook 1 minute. Sprinkle in flour; cook, stirring constantly for 3 minutes. It will be thick.
3. Turn heat to low; gradually stir in 8 c. chicken broth. Whisk 3 T. cornstarch with 1 c. additional chicken broth; add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.