10uncooked regular or whole wheat lasagna noodlesbroken into 1-2 inch pieces
2-3cupshalf and half
8ozchopped frozen spinach
1 1/2cupsgrated Parmesan cheese
Melt butter and olive oil in a large pot over medium high heat. Cook carrots, onions and peppers about 3 minutes or until tender. Add zucchini and garlic and cook for 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 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!
This soup freezes well.
One Pot White Chicken Lasagna Soup https://realhousemoms.com/one-pot-white-chicken-lasagna-soup/