Creamy Chicken Lasagna Soup

Ingredients

• 1 onion
• 1 leek (just the white/light green part)
• 1 large carrot
• 4 garlic cloves
• 1 tbsp italian seasoning
• salt (pepper)
• fresh thyme
• 2 tbsp flour
• 1 cup dry white wine
• 1 box (approx 4 cups chicken stock)
• 2 cups water
• parmesan (+ rind)
• 7-9 lasagna pieces (broken)
• 1 cup chopped chicken (I used rotisserie)
• 1 cup heavy cream
• ¾ cup mozzarella cheese (shredded)
• 1-2 cups chopped spinach

Instructions

1. Chop up the white/light green part of 1 leek, 1 large carrot, an onion, and 4 garlic cloves. Sautée in a large pot with some olive oil and butter until softened. Add Italian seasoning, salt and pepper.
2. Once slightly softened, add in the flour and stir for a minute or two. Deglaze with white wine, stir for 2 minutes, and then add the chicken stock and water.
3. Bring this up to a bubble and then simmer on low, partially covered, for 20 minutes, adding in a parmesan rind and some fresh thyme as well.
4. Remove the parmesan rind and thyme, then break in pieces of lasagna directly into the soup.
5. Cook pasta according to package instructions and then add in heavy cream, shredded mozzarella, chopped rotisserie chicken, and chopped spinach.
6. Finish with parmesan, basil and enjoy!