White Lasagna Soup Recipe | Dairy Farmers of Manitoba | DFM

Ingredients

• 2 tbsp (30 mL) unsalted butter
• 1 medium onion, finely chopped
• 3 cloves fresh garlic, finely minced
• 2 tsp (10 mL) Italian seasoning
• 1 tsp (5 mL) salt
• ¼ tsp (1 mL) black pepper
• ⅛ tsp (0.5 mL) crushed red pepper flakes
• 3 cups (750 mL) low sodium chicken broth
• 2 boneless skinless chicken breasts (~300 g)
• ¼ cup (60 mL) sundried tomatoes, chopped
• 2 cups (120 g) short dry pasta or broken lasagna noodles
• 1 cup (250 mL) half-and-half cream
• 2 tbsp (30 mL) cornstarch
• 1 cup (250 mL) fresh spinach, roughly chopped
• Ricotta cheese, Parmesan or shredded mozzarella cheese for garnish as desired
• For extra spice add more crushed red pepper flakes.
• If not using low sodium chicken broth reduce or omit added salt.
• For a thinner soup add an addition cup (250 mL) of chicken broth.
• For a thicker soup you can use a higher fat content cream than half-and-half cream.
• You can use Mafalda Corta noodles or broken lasagna noodles if you like the look of the mini lasagna noodles!