White Lasagna Soup

closetcooking.com

Susan Hall

2 tablespoons butter (or olive oil)

1 onion, diced

8 ounces mushrooms, sliced

3 cloves garlic, chopped

1 teaspoons fresh thyme, chopped (or ½ teaspoon dried thyme)

2 tablespoons all-purpose flour (optional) (gluten-free for gluten-free)

6 cups chicken broth

1 pound boneless and skinless chicken breasts or thighs

8 ounces pasta (such as mafalda corta or broken lasagne) (gluten free for gluten free)

½ cup heavy/whipping cream (or milk)

¼ cup parmigiano reggiano (parmesan cheese), grated

2 cups baby spinach, coarsely chopped

2 ounces ricotta

¼ cup mozzarella cheese, shredded

1 tablespoons parmigiano reggiano (parmesan cheese), grated

1 tablespoon basil, thinly sliced

½ teaspoon lemon zest

Directions at closetcooking.com

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