Description
Craving the flavors of lasagna but short on time? Our white lasagna soup is the answer! Itʻs a flavorful weeknight meal that brings together all the best parts of lasagna—tender noodles, savory chicken and a rich, garlicky broth—in a fraction of the time.
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
Directions
- In a Dutch oven or stock pot, heat oil over medium heat. Add onion; cook until tender, 4-5 minutes. Stir in chicken; cook until edges are browned, 4-5 minutes. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook one minute longer. Stir in flour; cook until browned, 2-3 minutes, stirring constantly. Slowly whisk in broth. Bring to a simmer; cook until thickened, 6-8 minutes. Stir in cream and lasagna noodles; cook, covered, until noodles are al dente, 10-12 minutes. Stir in spinach; cook 2-3 minutes or until wilted. Garnish with Parmesan cheese.
