This recipe is from the Pioneer Woman. I saw her make it on her show one day and it looked wonderful. I opted to add chicken to the soup for a heartier lunch. However, you could omit the chicken and substitute the chicken broth for vegetable broth to make this vegetarian. Serve with a salad and warm crusty garlic bread and you’ve got a meal that will warm you on these cold winter days.
Ingredients:
1/4 cup
olive oil
16 ounces sliced
mixed mushrooms
1 tablespoon
fresh thyme leaves
1 teaspoon
kosher salt
2 teaspoons
Italian seasoning
3 cloves
garlic, minced
1/4 cup
all-purpose flour
6 cups chicken
broth (or vegetable broth, if preferred)
1 cup heavy
cream
8 ounces
no-boil lasagna noodles, broken into roughly 2-inch pieces **
4 cups (one
5-ounce container) baby spinach
1 lb.
chicken tenders, cut into bite sized pieces
Ricotta
cheese, for serving
Pesto sauce,
for serving
** I used
regular lasagna noodles and cooked them in boiling water until al dente. Then, I cut them into 2” pieces and added to
the soup and continued cooking a few extra minutes.
Directions:
Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.
Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
Add the heavy cream and chicken tenders; return to a simmer. Add the lasagna noodles and cook for 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.
Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.
