White Lasagna with Chicken Soup
Description
This fantastic soup is easy and quick to make but elegant enough to serve to company. It's a great recipe for when you don’t really feel like cooking.
Ingredients
2 T. unsalted butter
1 medium onion, finely chopped
3 cloves garlic, finely minced
2 t. Italian seasoning
1 t. salt (less if not using low-sodium broth)
1/4 t. black pepper
1/8 t. crushed red pepper flakes, optional
3 c. low-sodium chicken broth (or 4 c. for a thinner soup)
2 boneless, skinless chicken breasts (can use rotisserie chicken)
1/4 c. sun-dried tomatoes, chopped
2 c. short dry pasta or broken lasagna noodles
1 c. half and half or cream (use cream for a richer the soup)
2 T. corn starch
1 c. fresh spinach, roughly chopped
Ricotta cheese, Parmesan cheese or shredded Mozzarella cheese, for garnish
Directions
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In a large pot over medium heat, melt butter; add onions; cook until just starting to brown. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes; cook 1 minute.
Add chicken broth; stir; add uncooked chicken breasts and sun- dried tomatoes. Bring to a simmer; cover; reduce heat to medium-low; cook 12-15 minutes, stirring occasionally, until chicken is cooked through.
Meanwhile, cook pasta in well salted boiling water to al dente, according to package directions; drain; set aside.
When the chicken is done, remove from the soup; shred.
Whisk cream and corn starch together.
Stir chicken, pasta, cream and spinach back into the pot; heat through.
Serve soup garnished with desired shredded cheese.
4 servings.
Tip: Leftovers will keep in the refrigerator for 3-4 days. Reheat in the microwave or on low on the stovetop until heated through. You may want to store the pasta and soup separately so the noodles don’t become soggy.