Creamy White Chicken Lasagna Soup

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 2 1/2 tsp Basil, dried
  • 1 cup Carrots
  • 3 cloves Garlic
  • 1/2 cup Onion
  • 1 tsp Oregano, dried
  • 1 tsp Parsley, dried
  • 1/2 tsp Thyme, dried
  • 1 Tomatoes, fresh

• Canned Goods

  • 8 cups Chicken broth, low-sodium

• Pasta & Grains

  • 12 oz Tri-color rotini

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 cup Flour
  • 1 Pinch Red pepper flakes
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 8 cups Milk
  • 1 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 2 cups Ricotta cheese

Found on melskitchencafe.com

Description

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 cup chopped carrots (about 2 large)
• 3 cloves garlic, finely minced
• 8 cups low-sodium chicken broth
• 1 teaspoon dried parsley
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch red pepper flakes
• 12 to 16 ounces tri-color rotini (depending on how noodly you want it)
• 8 cups milk
• 1/4 cup flour
• 2 to 3 cups cooked, shredded or chopped chicken
• 2 cups ricotta cheese
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup freshly grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Chopped, fresh tomatoes

Directions

• In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
• Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
• Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
• Whisk or blend together the milk and flour.
• Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
• For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
• Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.