White Lasagna Soup (from the Recipe Rebel)

I was looking for a white lasagna soup recipe because my daughter can't have tomato based food.  This one had so many 5* ratings that I had to try it!  It was a hit with everyone I fed it to.  My friend who comes every week for lunch, said that I would have a hard time topping this one - not only was it delicious, it was quite fast and easy, at least compared to most of my soups.  I just made it a second time because we went through it pretty fast!

This recipe makes 4 servings.

2 Tbsp. butter

1 medium onion, finely chopped

3  cloves garlic, minced( I love garlic so I added 4)

2 tsp. Italian seasoning

1 tsp. salt

1/4 tsp. pepper

1/8 tsp. red chili flakes ( I omitted this)

3 c. chicken broth ( I used 4 c. because the pasta absorbs the liquid)

2 boneless skinless chicken breasts,  1 lb. (I used chicken tenders, its easier to shred

1/4 c. sundried tomatoes, chopped ( I think I like the ones in oil the best, just drain the oil and chop the tomatoes)

2 c. short pasta or break up lasagna noodles, I used fettucine noodles

2 Tbsp. cornstarch ( I did 3)

1 c.  (1/2 and 1/2) I actually used cream

1 c. fresh spinach (I did omit this since it's another thing my daughter can't eat)

**fresh Parmesan cheese for garnish  ( the recipe calls for mozzarella and Ricotta, I only used the Parmesan and it was wonderful!)

1. Melt butter in large dutch oven or soup pot, over medium heat.

2.  Add onion and cook, stirring until just starting to brown, about 3 to 4 minutes.

3.  Stir in garlic, Italian seasoning, salt, pepper, and chili flakes - Cook 1 minutes

4.  Stir in broth.  Add uncooked chicken and sun dried tomatoes

5.  Increase heat to medium/high and bring to a simmer.  Cover and reduce heat to medium/low and cook for 12 - 15 minutes until chicken is cooked through - 165 F.

6.  In large pot of salted boiling water, cook the pasta according to package directions.

7.  Remove chicken from soup and shred with 2 forks ( I just broke it into pieces)

8.  In a small bowl, whisk together the 1/2 and 1/2 and cornstarch - stir into soup and cook for 1-2 minutes until thickened.

9.  Stir in chicken, pasta and spinach into the pot and heat through.

10.  Taste and adjust seasonings - I like to add garlic salt

**Serve with cheese