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

Steps

1. 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.
2. 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.
3. Meanwhile, cook pasta in well salted boiling water to al dente, according to package directions; drain; set aside.