White Lasagna Soup

Directions

• 1

  In a large stock pot or Dutch oven add the butter and bring to medium heat to melt. 

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• 2

  In a separate pot boil the pasta according to directions, leaving a bit al dente. Drain, rinse with cold water and set aside. 

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• 3

  Once the butter is melted add in the diced onions and garlic and sauté for 2-3 minutes or until just tender. 

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• 4

  Add all the seasonings, continue to sauté. 

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• 5

  Pour in the bone broth, along with the diced chicken and sun-dried tomatoes, stirring to combine. 

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• 6

  Add the cooked pasta, spinach and Parmesan cheese and stir.

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• 7

  In a measuring cup or bowl add the 2 tbsp of cornstarch to the half and half and whisk together. Pour this into the soup, whisking together, letting cook for 2-3 minutes. The soup will start to thicken.

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• 8

  Lastly, add the yogurt, swirling to combine. Taste test and adjust seasonings if needed. 

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• 9

  Serve warm, topped with additional parmesan cheese. 

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