- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional for a bit of heat)
- 4 cups chicken broth
- 1 cup heavy cream
- 8 lasagna noodles, broken into pieces
- 2 cups spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Increase the heat slightly and add the chicken pieces, cooking until they are browned on all sides, about 5-7 minutes.
- Stir in the dried basil, oregano, and crushed red pepper flakes, cooking for an additional minute to release their flavors.
- Pour in the chicken broth and bring to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.
- Add the broken lasagna noodles and cook until they are al dente, approximately 8-10 minutes.
- Stir in the heavy cream and spinach, cooking until the spinach is wilted and the soup is heated through.
- Turn off the heat and stir in the shredded mozzarella cheese, allowing it to melt and create a creamy texture.
- Season the soup with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International