10uncooked regular or whole wheat lasagna noodlesbroken into 1-2 inch pieces
2-3cupshalf and half
½cupheavy creamoptional
8ozchopped frozen spinach
1 ½cupsgrated Parmesan cheese
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Instructions
Melt butter and olive oil in a large pot over medium-high heat. Cook carrots, onions, and peppers for about 3 minutes or until tender. Add zucchini and garlic and cook for an additional minute. Stir in flour and cook for 3 minutes, stirring constantly creating a thick mixture.
Turn heat down to medium-low and gradually add 8 cups of chicken broth, stirring constantly. Whisk together cornstarch with 1 cup of chicken broth and stir into soup. Add cooked chicken, chicken bouillon, and all herbs and spices to the pot. Stir in broken lasagna noodles.
Bring the pot back to a boil and then reduce to a simmer until lasagna noodles are cooked through about 20-30 minutes. Stir occasionally so noodles don't stick to the bottom of the pot.
Turn heat down to low and discard bay leaves. Pour in half and half, optional heavy cream and spinach, and let warm. Stir in Parmesan cheese. Add additional salt and pepper if needed.
Garnish with mozzarella cheese, and enjoy!
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Notes
Garnish with mozzarella or parmesan cheese and enjoy! This soup freeze well. Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!