White Lasagna Soup (Print Version)
# Ingredients:
01 -
2 big spoons of unsalted butter.
02 -
1 regular-sized onion, chopped finely.
03 -
3 garlic cloves, minced up small.
04 -
2 teaspoons of Italian-style herbs.
05 -
1 teaspoon of plain salt.
06 -
1/4 teaspoon of ground black pepper.
07 -
Pinch of red chili flakes (about 1/8 teaspoon).
08 -
3 cups low-salt chicken stock.
09 -
2 whole chicken breasts.
10 -
1/4 cup sundried tomatoes, cut into pieces.
11 -
2 cups small-shaped pasta.
12 -
1 cup cream or half-and-half.
13 -
2 spoons of cornstarch.
14 -
1 cup fresh spinach leaves, chopped up.
15 -
Grated cheese for topping (parmesan, ricotta, or mozzarella).
# Instructions:
01 -
In a big pot, warm up butter until melted. Toss in chopped onions, cook till golden. Add garlic and seasonings, stirring for another minute.
02 -
Pour in the broth, lay in the chicken breasts, and sprinkle in sundried tomatoes. Cover and let it simmer for 12-15 minutes until the inside of chicken hits 165°F.
03 -
At the same time, boil pasta in salted water until it’s still got some bite (al dente).
04 -
Lift chicken out and shred it. Mix together cream and cornstarch in a bowl. Return shredded chicken, cooked pasta, cream mixture, and spinach back into the soup pot. Heat until warmed.
05 -
Spoon it out into bowls and add your favorite cheese on top while hot.
# Notes:
01 -
Keep pasta and soup separate when storing.
02 -
Want thinner soup? Use 4 cups of broth.
03 -
A cream with more fat gives it a richer taste.