White Lasagna Soup 

 White Lasagna Soup 

Ingredients:
For the Soup:

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves fresh garlic, minced
2 teaspoons Italian seasoning
1 teaspoon salt (adjust if not using low-sodium broth)
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes (increase 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 sun-dried tomatoes, chopped (optional)
2 cups short dry pasta or broken lasagna noodles (about 120 grams; Mafalda Corta recommended)
1 cup half-and-half or cream (higher fat content makes it richer)
2 tablespoons cornstarch
1 cup fresh spinach, roughly chopped
For Garnish:

Ricotta cheese, Parmesan, or shredded mozzarella cheese
Instructions:
Sauté the Aromatics:
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
Add the Broth and Chicken:
Pour in the chicken broth and bring to a simmer. Add the chicken breasts and sun-dried tomatoes (if using). Cook for about 15-20 minutes, or until the chicken is cooked through.
Cook the Pasta:
Remove the chicken from the pot and set aside to cool slightly. Add the short pasta or broken lasagna noodles to the pot and cook according to package instructions until al dente.
Prepare the Creamy Base:
While the pasta is cooking, shred the cooked chicken into bite-sized pieces. In a small bowl, whisk together the half-and-half (or cream) and cornstarch until smooth.
Combine Everything:
Once the pasta is cooked, reduce the heat to low and stir in the half-and-half mixture. Add the shredded chicken and chopped spinach, stirring until the spinach wilts and the soup is heated through. Adjust seasoning to taste.
Serve:
Ladle the White Lasagna Soup into bowls and garnish with a dollop of ricotta cheese, a sprinkle of Parmesan, or shredded mozzarella cheese.