This hearty soup is an easy and comforting twist on lasagna. It's filling enough to warm you on a winter day but it's a soup you'll crave even in the summertime, thanks to fresh veggies.
Provided by By Corey Valley
Categories Entree
Time 4h30m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 500, Carbohydrate 45 g, Cholesterol 90 mg, Fat 3, Fiber 7 g, Protein 33 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 7 g, TransFat 1/2 g
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