Description
A reimagined classic, this creamy white lasagna soup combines the essence of traditional lasagna into a comforting and hearty dish.
Ingredients
Scale
- 1 pound Boneless Chicken
- 2 tablespoons Olive Oil
- 1 large Onion
- 4 cloves Garlic
- ½ cup Sun-Dried Tomatoes
- 3 cups Fresh Spinach
- 8 ounces Gluten-Free Pasta
- 6 cups Chicken Broth
- 1 cup Half-and-Half
- 2 tablespoons Cornstarch
- ½ cup Cheese (Ricotta)
- ½ cup Parmesan Cheese
- ½ cup Mozzarella Cheese
- 1 teaspoon Red Chili Flakes
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add chopped onions, stirring until they become translucent and fragrant.
- Incorporate minced garlic, allowing it to sauté for an additional minute.
- Cube the boneless chicken into bite-sized pieces and add to the pot.
- Cook the chicken until it’s golden brown and fully cooked through.
- Blend in sun-dried tomatoes, mixing well with the ensemble.
- Pour in the chicken broth, bringing everything to a gentle simmer.
- Incorporate the gluten-free pasta, stirring occasionally until the pasta is al dente.
- Add fresh spinach, gently folding it into the soup.
- Whisk the half-and-half and cornstarch in a separate bowl until smooth, then stir into the soup.
- Simmer the soup for an additional 5–10 minutes until it thickens.
- Taste and season as desired, adding red chili flakes if you want a bit of heat.
- Serve the soup in bowls and top with ricotta, parmesan, and mozzarella cheeses.
Notes
For a vegetarian version, substitute chicken with vegetables and chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg