One Pot White Chicken Lasagna Soup

Ingredients:

• 1 pound boneless skinless chicken breasts, chopped
• 3 tablespoons olive oil, divided
• 3 tablespoons butter
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 1 green bell pepper, chopped
• 4-6 cloves garlic, minced
• 1/3 cup flour
• 9-11 cups low sodium chicken broth, divided
• 3 tablespoons cornstarch
• 15 oz can canneli beans, rinsed and drained
• 1 tablespoon chicken bouillon
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 bay leaves
• teaspoon Dash – 1/4red pepper flakes, optional
• 10 uncooked lasagna noodles broken into approx. 1-2 inch pieces*
• 2-3 cups half and half
• 1/2 cup heavy cream, optional
• 10 oz chopped frozen baby spinach, thawed
• 1 cup freshly grated Parmesan cheese

Cheese Garnish:

• shredded mozzarella cheese
• freshly grated Parmesan cheese
• ricotta cheese

Note: *I love lasagna noodles in this recipe – they are slurpilicious! Don’t worry about them breaking evenly – you won’t notice once they cook. You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time. 
**If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.




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