White Lasagna Soup Recipes

Steps:

• In 6-quart slow cooker, place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt and pepper.
• Pour in chicken broth. Gently stir; cover and cook on High 4 to 5 hours.
• Remove chicken from slow cooker; cut into bite-size pieces. Return chicken to slow cooker.
• In medium bowl, beat half-and-half, cornstarch and 1 cup broth from slow cooker. Add half-and-half mixture, lasagna noodles, beans and spinach to slow cooker. Stir, making sure all noodles are covered in liquid.
• Cover and cook on High 15 to 20 minutes or until pasta is tender and soup is slightly thickened. Just before serving, add cheeses; stir until melted.

Steps:

• Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the onion and bell pepper. Cook, stirring frequently until softened, 5-6 minutes.
• Add the chicken broth and chicken. Cover the pot, reduce the heat to medium, and cook for 15-20 minutes, or until the chicken is cooked through.
• Remove the chicken from the pot and shred.
• Add the Campbell's® Cream of Mushroom Soup, red pepper flakes, and thyme to the pot. Increase the heat to high and bring to a boil. Add the lasagna noodles and cook for 6-8 minutes, or until the noodles are al dente.
• Add the shredded chicken, spinach, and cheese to the soup. Stir until the spinach wilts and the cheese melts, 2-3 minutes. Season with salt and black pepper to taste.
• Ladle the soup into bowls and garnish with more red pepper flakes, if desired.
• Enjoy!