WHITE LASAGNA SOUP
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Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Nutrition per recipe
Calories1597.5 kcal (80%)
Total Fat67.6 g (97%)
Carbs138 g (53%)
Sugars18.5 g (21%)
Protein110.3 g (221%)
Sodium2896.1 mg (145%)
Fiber6.6 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 tablespoonsunsalted butter
1onion
medium, finely chopped
3 clovesfresh garlic
finely minced
2 teaspoonsitalian seasoning
1 teaspoonsalt
reduce if not using low sodium broth
¼ teaspoonblack pepper
⅛ teaspooncrushed red pepper flakes
more for extra spice
3 cupslow sodium chicken broth
use 4 cups for a thinner soup
2boneless skinless chicken breasts
¼ cupsundried tomatoes
chopped, optional
2 cupsdry pasta
short, or broken lasagna noodles, I use Mafalda Corta They are like mini lasagna noodles
1 cuphalf and half
or cream, the higher the fat content, the richer the soup
2 tablespoonscorn starch
1 cupfresh spinach
roughly chopped
ricotta cheese
Parmesan, or shredded mozzarella cheese, for garnish as desired
Instructions
Step 1
n a large Dutch oven or soup pot over medium heat, melt the butter. Add the onions and cook until just starting to brown.
Step 2
Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook 1 minute.
Step 3
Add chicken broth and stir well. Then add chicken breasts (uncooked) and sun dried tomatoes.
Step 4
Bring to a simmer and cover, reduce heat to medium-low and cook for 12-15 minutes, stirring occasionally, until chicken breasts are cooked through (you will need an internal temperature of at least 165 degrees F).
Step 5
Meanwhile, cook the pasta in boiling salted water to al dente, according to package directions.
Step 6
When the chicken is cooked, remove from the soup and shred.
Step 7
Whisk together cream and corn starch.
Step 8
Stir the shredded chicken, cooked pasta noodles, cream and spinach back into the pot and heat through.
Step 9
Serve with cheese as desired.
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