White Lasagna Soup (Print Version)

# Ingredients:

01 - Chopped sundried tomatoes - 1/4 cup.
02 - Fresh spinach, roughly cut - 1 cup.
03 - Black pepper - a pinch (1/4 teaspoon).
04 - Garlic, finely minced - 3 cloves.
05 - Cornstarch - 2 tablespoons.
06 - Low-salt chicken broth - 3 cups.
07 - Italian herb blend - 2 teaspoons.
08 - Salt - 1 teaspoon.
09 - Grated onion - 1 medium.
10 - Short pasta of choice - 2 cups.
11 - Halved chicken breasts - 2 pieces.
12 - Crushed red pepper flakes - a dash (1/8 teaspoon).
13 - Unsalted butter - 2 tablespoons.
14 - Half-and-half cream - 1 cup.

# Instructions:

01 - Brown onions in melted butter. Toss in garlic, spices, and stir.
02 - Combine the broth, chicken, and tomatoes. Cover and cook for 12-15 minutes until the chicken's done.
03 - While that simmers, boil your pasta on the side and cook until just tender.
04 - Shred the chicken. Stir cornstarch into cream. Add chicken, pasta, the cream mix, and spinach to the broth.

# Notes:

01 - Keep cooked pasta apart from the soup to store.
02 - Use 4 cups of broth if you prefer a thinner consistency.

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