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Creamy White Lasagna Soup

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A warm and comforting soup that combines the flavors of classic lasagna into a gluten-free delight.

Ingredients

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  • 1 pound Boneless Chicken (substitute with vegetables for vegetarian option)
  • 2 tablespoons Olive Oil
  • 1 large Onion
  • 4 cloves Garlic
  • ½ cup Sun-Dried Tomatoes
  • 3 cups Fresh Spinach
  • 8 ounces Gluten-Free Pasta
  • 6 cups Chicken Broth (substitute with vegetable broth for vegetarian option)
  • 1 cup Half-and-Half (dairy-free options available)
  • 2 tablespoons Cornstarch
  • ½ cup Ricotta Cheese
  • ½ cup Parmesan Cheese
  • ½ cup Mozzarella Cheese
  • 1 teaspoon Red Chili Flakes

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until soft, about 5 minutes.
  3. Stir in the minced garlic and cook until fragrant, approximately 1 minute.
  4. Introduce the boneless chicken to the pot and season with salt and pepper to taste.
  5. Sauté the chicken until golden brown, roughly 5-7 minutes.
  6. Mix in the sun-dried tomatoes and fresh spinach and let them wilt down for about 2 minutes.
  7. Pour in the chicken broth and bring the mixture to a gentle boil.
  8. Add the gluten-free pasta and cook according to package instructions, usually around 8-10 minutes until al dente.
  9. In a small bowl, whisk together the half-and-half and cornstarch until smooth.
  10. Stir the half-and-half mixture into the soup to thicken it, cooking for an additional 2-3 minutes.
  11. Fold in the ricotta, parmesan, and mozzarella cheeses until melted and creamy.
  12. Season with red chili flakes as desired; adjust salt and pepper if needed.
  13. Set aside to cool slightly before serving.

Notes

Ensure all ingredients are certified gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/creamy-white-lasagna-soup/