White Lasagna Soup

• portioner: 6 servings
• aktiv tid: 15 minutes
• total tid: 45 minutes

Ingredienser

2 tablespoons butter

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

2 cups shredded cooked chicken (rotisserie works great)

6 cups chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

1 teaspoon Italian seasoning

½ teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

6–8 lasagna noodles, broken into bite-sized pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

2 cups baby spinach

Fresh parsley for garnish

Vejledning

Sauté the aromatics:In a large pot, heat butter and olive oil over medium heat. Add diced onions and cook for about 3 minutes until softened. Add garlic and cook for another minute until fragrant.

Add broth and seasonings:Pour in chicken broth, Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Stir well and bring to a gentle boil.

Cook the noodles:Add the broken lasagna noodles directly into the pot. Simmer for about 10 minutes, stirring occasionally, until noodles are tender.

Add chicken and cream:Stir in the shredded chicken and heavy cream. Let it simmer for another 5 minutes to heat through and slightly thicken.

Make it creamy:Reduce heat to low. Stir in ricotta, mozzarella, and Parmesan until melted and smooth.

Finish with spinach:Add the baby spinach and cook until wilted, about 1–2 minutes. Adjust seasoning to taste.

Serve:Ladle into bowls, garnish with fresh parsley and a sprinkle of extra cheese, and serve warm with garlic bread or crusty rolls.