Description
A comforting soup that merges creamy lasagna flavors with savory chicken, sun-dried tomatoes, and fresh spinach, perfect for chilly evenings.
Ingredients
Scale
- 1 pound Boneless Chicken
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- ½ cup Sun-Dried Tomatoes, chopped
- 3 cups Fresh Spinach
- 8 ounces Gluten-Free Pasta
- 6 cups Chicken Broth
- 1 cup Half-and-Half
- 2 tablespoons Cornstarch
- ½ cup Ricotta Cheese
- ½ cup Parmesan Cheese, grated
- ½ cup Mozzarella Cheese, shredded
- 1 teaspoon Red Chili Flakes
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the onions until they become translucent and fragrant.
- Add the minced garlic and cook for an additional minute.
- Stir in the sun-dried tomatoes, mixing until everything is well combined.
- Add the boneless chicken to the pot, seasoning it lightly with salt and pepper.
- Cook the chicken thoroughly, about 5-7 minutes, until it is browned.
- Pour in the chicken broth, bringing it to a simmer.
- Add the gluten-free pasta, cooking until al dente, about 10 minutes.
- Stir in the fresh spinach until wilted.
- Combine the half-and-half and cornstarch in a bowl, mixing until smooth.
- Stir the half-and-half mixture into the soup and simmer for an additional 5 minutes.
- Fold in the ricotta, Parmesan, and mozzarella cheese, allowing them to melt.
- Sprinkle the red chili flakes on top, adjusting to your heat preference.
- Serve hot, garnished with extra cheese, if desired.
Notes
For a vegetarian option, substitute chicken with vegetables and chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg