White Lasagna Soup (Print Version)
# Ingredients:
01 -
2 spoonfuls of unsalted butter.
02 -
1 medium onion, chopped small.
03 -
3 garlic cloves, finely diced.
04 -
2 teaspoons of dried Italian herbs.
05 -
1 teaspoon of table salt.
06 -
A pinch of black pepper.
07 -
A tiny sprinkle of red chili flakes.
08 -
3 cups of broth that's low in sodium (chicken).
09 -
2 whole chicken breasts.
10 -
A quarter cup sundried tomato pieces.
11 -
2 cups of small-sized pasta.
12 -
1 cup of half and half or heavy cream.
13 -
2 spoonfuls of corn starch powder.
14 -
1 cup of spinach leaves, chopped.
15 -
Cheese for topping—use parmesan, mozzarella, or ricotta.
# Instructions:
01 -
In a big pot, melt the butter. Toss in onions and let them turn golden. Add the garlic with the dried herbs, stir for a minute, and cook together.
02 -
Pour broth into the pot along with sundried tomatoes and whole chicken breasts. Cover it up and let it gently simmer for about 12-15 minutes until the meat hits 165°F.
03 -
In the meantime, boil some salted water in another pot and cook pasta until it's barely soft, but firm in the center.
04 -
Shred the chicken after removing it. Combine the half and half with cornstarch by whisking, then add this to the pot with shredded chicken, pasta, and spinach. Warm it just enough to mix everything well.
05 -
Put some cheese on top, then dish it out while it's still steaming.
# Notes:
01 -
Keep pasta in a separate container from the soup.
02 -
Add a cup more of broth if you prefer it thinner.
03 -
Full-fat cream turns it creamier and richer.