Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 lb boneless skinless chicken thighs, diced into bite-sized pieces
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • 6 cups chicken bone broth
  • 8 oz lasagna noodles, broken into 1-2 inch pieces
  • 1 cup heavy cream
  • 2 cups fresh baby spinach, packed
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced chicken thighs and brown until a mahogany-colored crust forms. Add the onions and sauté until translucent, scraping the bottom of the pot to release the fond.
  2. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in the chicken bone broth and bring the mixture to a rolling boil. Add the broken lasagna noodles. Reduce heat to medium and simmer, stirring occasionally, for 10–12 minutes or until the pasta is just al-dente.
  4. In a separate small bowl, mix the ricotta, parmesan, mozzarella, and chopped parsley to create the cheese topper. Set aside.
  5. Lower the heat to medium-low. Slowly pour in the heavy cream while whisking gently to create a stable emulsion. Stir in the fresh baby spinach and cook for 60 seconds until wilted. Remove from heat immediately.
  6. Ladle the soup into bowls and top each serving with a generous dollop of the ricotta cheese mixture.