Creamy White Lasagna Bowl (Printable Version)
A creamy blend of chicken, pasta, spinach, and cheese in a flavorful Italian-seasoned broth.
# Ingredients:
→ Dairy and Fats
01 -
30 g unsalted butter
02 -
240 ml half-and-half
03 -
15 g cornstarch
04 -
Ricotta cheese, Parmesan or mozzarella for garnish (to taste)
→ Produce
05 -
1 medium onion, diced
06 -
4 cloves garlic, minced
07 -
120 ml sundried tomatoes (optional)
08 -
60 g fresh spinach
→ Protein
09 -
2 chicken breasts
→ Pantry
10 -
1.4 L low sodium chicken broth
11 -
2 teaspoons Italian seasoning
12 -
Salt and black pepper to taste
13 -
Red pepper flakes to taste
14 -
200 g short pasta (e.g., Mafalda Corta or mini lasagna noodles)
# Steps:
01 -
Melt butter in a large pot over medium heat. Add diced onions and minced garlic and cook until fragrant and softened, approximately 5 minutes.
02 -
Pour in chicken broth along with Italian seasoning, salt, pepper, red pepper flakes, and sundried tomatoes if using. Add whole chicken breasts and simmer until cooked through, about 15 minutes.
03 -
Cook pasta in a separate pot according to package instructions until al dente. Drain and set aside.
04 -
Remove chicken breasts from broth and shred into bite-sized pieces.
05 -
Whisk cornstarch into half-and-half until smooth. Stir this mixture into the simmering broth to thicken, cooking for an additional 3 to 5 minutes.
06 -
Return shredded chicken to the pot. Add spinach and cooked pasta, stirring gently until spinach wilts and everything is heated through.
07 -
Ladle the soup into bowls and garnish with ricotta, Parmesan, or mozzarella cheese. Serve immediately.
# Notes:
01 -
Cooking pasta separately prevents sogginess and preserves texture for leftovers.
02 -
Use full-fat half-and-half for a richer, creamier broth.
03 -
Optional additions include extra vegetables, cream cheese, or crispy bacon for varied textures and flavors.