Ingredients
Protein & Dairy
- 1 pound boneless skinless chicken breasts, chopped
- 3 tablespoons butter
- 2-3 cups half and half (may substitute fat free evaporated milk)
- 1/2 cup heavy cream (optional)
- 1 cup freshly grated Parmesan cheese
- shredded mozzarella cheese (for garnish)
- freshly grated Parmesan cheese (for garnish)
- ricotta cheese (for garnish)
Vegetables
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 1 green bell pepper, chopped
- 4-6 cloves garlic, minced
- 10 oz chopped frozen baby spinach, thawed
Pantry & Dry Goods
- 3 tablespoons olive oil, divided
- 1/3 cup flour
- 9-11 cups low sodium chicken broth, divided
- 3 tablespoons cornstarch
- 15 oz can cannellini beans, rinsed and drained
- 1 tablespoon chicken bouillon
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 bay leaves
- Dash (1/4 teaspoon) red pepper flakes (optional)
- 10 uncooked lasagna noodles, broken into approx. 1-2 inch pieces
Instructions
- Cook chicken: Heat 1 tablespoon olive oil in a large Dutch oven or soup pot over medium-high heat. Add the chopped chicken and cook until it’s almost cooked through. Remove the chicken to a plate and set aside.
- Sauté vegetables: Melt the butter with the remaining 2 tablespoons of olive oil in the same pot over medium-high heat. Add the chopped onions and sliced carrots, cooking and stirring for about 3 minutes. Add the chopped green bell pepper and minced garlic and cook for an additional minute.
- Add flour and create roux: Sprinkle the flour over the vegetables and cook while stirring constantly for 3 minutes until the mixture thickens.
- Add broth and thicken soup: Lower heat to low and gradually stir in 8 cups of chicken broth. In a separate bowl, whisk together 3 tablespoons of cornstarch with 1 cup of chicken broth. Stir this mixture into the soup pot.
- Add remaining ingredients: Return the chicken to the pot along with the rinsed and drained cannellini beans, chicken bouillon, dried herbs (parsley, basil, oregano, thyme), salt, pepper, red pepper flakes (if using), and bay leaves. Stir in the broken lasagna noodles.
- Simmer noodles: Bring the soup to a boil, then reduce heat to a simmer. Cook, stirring occasionally to prevent noodles from sticking, until the lasagna noodles are tender, approximately 20 to 30 minutes.
- Finish soup: Turn heat to low and discard the bay leaves. Stir in the half and half, optional heavy cream, and thawed spinach. Warm the soup through without boiling.
- Add cheese and adjust consistency: Stir in 1 cup of freshly grated Parmesan cheese until melted. If desired, add extra half and half or broth to reach your preferred soup consistency. Season with additional salt and pepper to taste.
- Serve and garnish: Ladle soup into bowls and garnish each serving with shredded mozzarella, extra Parmesan, and dollops of ricotta cheese as desired.
Notes
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
- Half and half can be substituted with fat-free evaporated milk for a lighter option.
- The heavy cream is optional but adds richness and creaminess to the soup.
- Red pepper flakes add a subtle heat, and are optional based on your preference.
- To prevent noodles from sticking, stir the soup occasionally during the simmering process.
- Leftovers keep well refrigerated for up to 3 days and may thicken; add extra broth or half and half when reheating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
