Creamy White Lasagna Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
½
cup
chopped onion
-
1
cup
chopped carrots
-
3
cloves
garlic
-
8
cups
low-sodium chicken broth
-
1
teaspoon
dried parsley
-
1 ½
teaspoons
dried basil
-
1
teaspoon
dried oregano
-
½
teaspoon
dried thyme
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
pinch
red pepper flakes
-
12 to 16
ounces
tri-color rotini
-
8
cups
milk
-
¼
cup
flour
-
2 to 3
cups
cooked, shredded or chopped chicken
The creamy topping
-
2
cups
ricotta cheese
-
1
teaspoon
dried basil
-
to taste
salt and pepper
-
½
cup
freshly grated Parmesan cheese
-
1
cup
shredded mozzarella cheese
-
as needed
chopped fresh tomatoes
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion, carrots, and garlic until softened.
- Add chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini; bring to a boil.
- Reduce heat and simmer until rotini is al dente.
- Whisk together milk and flour, then add to the soup and simmer until slightly thickened.
- Stir in the chicken and heat through.
- For the topping, mix ricotta cheese, basil, salt, pepper, Parmesan, and mozzarella.
- Serve the soup topped with the ricotta mixture and fresh tomatoes.
Nutrition Facts (estimated)
Servings
8
Calories
621
Total fat
24g
Total carbohydrates
55g
Total protein
48g
Sodium
925mg
Cholesterol
115mg
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