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This White Chicken Lasagna Soup is made with chicken, sun-dried tomatoes, and spinach in a creamy, garlicky broth.
INGREDIENTS
2 tablespoons unsalted butter
1 medium onion (finely chopped)
3 cloves fresh garlic (finely minced)
2 teaspoons Italian seasoning
1 teaspoon salt (reduce if not using low sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (more for extra spice)
3 cups low sodium chicken broth (use 4 cups for a thinner soup)
2 boneless skinless chicken breasts (about 300 grams)
¼ cup sundried tomatoes (chopped - optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams - I use Mafalda Corta. They are like mini lasagna noodles!)
1 cup half and half or cream (the higher the fat content, the richer the soup)
2 tablespoons corn starch
1 cup fresh spinach (roughly chopped)
ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired..