4 Cheese White Chicken Lasagna Soup

This Soup is so delicious, we went back for 3rds! I can not wait for you to try this decadent, hearty, warm soup! Its truly good for the soul and your family is going to LOVE it! With cooler weather upon us, this is going to be on repeat!

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Ingredients:

• 3 tbs. unsalted butter

• 1 tablespoon olive oil

• ½ medium onion chopped

• 4 cloves garlic minced

• 2 thyme sprigs

• Salt & Pepper to taste

• 2 tablespoons all-purpose flour

• 6 cups low sodium chicken broth

• 2 to 3 large Chicken breast cut into bite size pieces

• 5 uncooked lasagna noodles broken into 2″ pieces

• 3/4 cup heavy cream

• 1/2 block of cream cheese room temperature, cut into cubes

• 1 cup shredded mozzarella

• 1/4 cup grated Parmesan plus more for serving

• 2 cups baby spinach

• Fresh Italian Herbs for serving

• Dollop of Ricotta for serving

Here’s how to make it:

To a Dutch Oven, add 2 Tbs. of Butter, Olive oil, diced onion, and Chicken and sauté until chicken is cooked through and onions are soft.

Remove chicken, reduce temperature, and add 1 last tbs. of butter, garlic and thyme. Simmer for 30 seconds to a minute, until fragrant. Do not let garlic burn.

Add 2 tbs. all purpose flour. Stir until golden and pasty. Add in Chicken broth, bring to boil.

Once at a boil, add broken pieces of lasagna noodles, add back in chicken, stir and reduce temp. Simmer for 10-15 mins.

After 15 mins. Add in Heavy Cream, Cream Cheese, Parmesan, and Mozzarella. Stir to combine and cook for 5-10 minutes, until cheese is melted.

Add in baby spinach and finish cooking for 5 more minutes! Serve with Ricotta, fresh Italian herbs, more parmesan and mozzarella on top! Enjoy!!