Name: White Lasagna Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tablespoons olive oil -; 1 medium onion, chopped -; 2 boneless skinless chicken breasts, cut into 1/2-in. cubes -; 4 garlic cloves, minced -; 2 teaspoons Italian seasoning -; 1-1/4 teaspoons salt -; 1/4 teaspoon pepper -; 1/8 teaspoon crushed red pepper flakes -; 2 tablespoons all-purpose flour -; 3 cups reduced-sodium chicken broth -; 1 cup heavy whipping cream -; 8 ounces lasagna noodles, broken into bite size pieces -; 2 cups chopped fresh spinach -; 1/4 cup grated Parmesan cheese -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - White Lasagna Soup

1. 2 tablespoons olive oil -

2. 1 medium onion, chopped -

3. 2 boneless skinless chicken breasts, cut into 1/2-in. cubes -

4. 4 garlic cloves, minced -

5. 2 teaspoons Italian seasoning -

6. 1-1/4 teaspoons salt -

7. 1/4 teaspoon pepper -

8. 1/8 teaspoon crushed red pepper flakes -

9. 2 tablespoons all-purpose flour -

10. 3 cups reduced-sodium chicken broth -

11. 1 cup heavy whipping cream -

12. 8 ounces lasagna noodles, broken into bite size pieces -

13. 2 cups chopped fresh spinach -

14. 1/4 cup grated Parmesan cheese -

How to cook deliciously - White Lasagna Soup

1. Stage

In a Dutch oven or large pot, heat olive oil over medium heat. Add chopped onions and cook until softened, about four to five minutes. Stir in the cubed chicken breasts and cook until the edges are lightly browned, about four to five minutes.

2. Stage

Stir in minced garlic, Italian seasoning, salt, pepper and red pepper flakes. Cook for an additional minute until fragrant.

3. Stage

Sprinkle flour over the chicken mixture and cook for an additional two to three minutes, stirring constantly until the flour is browned and fragrant.

4. Stage

Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the soup to a simmer and cook until slightly thickened, about six to eight minutes.

5. Stage

Stir in the heavy cream and broken lasagna noodles. Cover the pot and cook until the noodles are al dente, about 10 to 12 minutes.

6. Stage

Add the chopped spinach to the pot and cook for an additional two to three minutes until wilted. Remove from heat and stir in the grated Parmesan cheese. Ladle the soup into bowls and garnish with more grated Parmesan.