White Chicken Lasagna Soup

 Y’all this was so good, even my picky 4 year old ate it. I mean she ate around the spinach and sun dried tomatoes, but I’ll still take it as a win lol. 

White Chicken Lasagna Soup

• ▢ 2 tablespoons butter
• ▢ 1  onion, finely chopped
• ▢ 3 cloves fresh minced garlic 
• ▢ 2 teaspoons Italian seasoning (or make your own mix from basil, parsley, oregano, and thyme)
• crushed red pepper flakes to taste, scant 1/4tsp 
• Salt and Pepper to taste
• ▢ 3 cups chicken broth, low sodium
• ▢ 2-3 boneless skinless chicken breasts 
• ▢ ¼ cup sun-dried tomatoes, chopped small
• ▢ 2 cups pasta- I used bow ties and it worked really well
• ▢ 1 cup heavy cream
• ▢ 1 cup fresh spinach, chopped
• ▢ Parmesan or shredded mozzarella cheese (optional)

Pull out the Dutch oven and do your thing where you sauté the onions in the butter. Once translucent, add in your garlic, other seasonings, and sun-dried tomatoes. Let those flavors mix for about about a minute or two. Then add in your chicken broth and bring to slow boil over medium heat. Cover and cook until internal temp is 165 degrees F. Meanwhile, in a separate pot, cook pasta according to box directions to al dente. 

Once the chicken is done, take it out and chop to bite size pieces. 

Here comes the magical part, add in the heavy cream into the Dutch oven. Once incorporated, add chicken back in along with pasta and spinach. Cook until spinach is just wilted. Now serve it with some parmesan or mozzarella and enjoy the “Oh, man, this is delicious!” compliments that will follow.