White Lasagna Soup

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Step 1

In 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