Lasagna Soup

http://www.melskitchencafe.com/white-chicken-lasagna-soup/

We loved this and it is a definite make again kind of soup.

1. Creamy White Chicken Lasagna Soup
   YIELD: SERVES 8
   This makes a big ol' pot of soup, so feel free to halve the recipe for a smaller crowd.

   Also, if you don't have cooked chicken on hand, never fear! In the first step, before adding the vegetables, heat the oil and add diced, uncooked chicken (about 1 1/2 to 2 pounds) that's been seasoned lightly with salt and pepper. Cook it through, 5-7 minutes and then remove to a plate and proceed with the recipe, adding the chicken back in at the end.
   INGREDIENTS
   Soup:
   • 1 tablespoon olive oil
   • 1/2 cup chopped onion
   • 1 cup chopped carrots (about 2 large)
   • 3 cloves garlic, finely minced
   • 8 cups low-sodium chicken broth
   • 1 teaspoon dried parsley
   • 1 1/2 teaspoons dried basil
   • 1 teaspoon dried oregano
   • 1/2 teaspoon dried thyme
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • Pinch red pepper flakes
   • 12 to 16 ounces tri-color rotini (depending on how noodly you want it)
   • 8 cups milk
   • 1/4 cup flour
   • 2 to 3 cups cooked, shredded or chopped chicken
   Creamy Topping:
   • 2 cups ricotta cheese
   • 1 teaspoon dried basil
   • Salt and pepper to taste
   • 1/2 cup freshly grated Parmesan cheese
   • 1 cup shredded mozzarella cheese
   • Chopped, fresh tomatoes
   • 
     
   In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
2. 
   
3. Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
4. Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
5. Whisk or blend together the milk and flour.
6. Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
7. For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
8. Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.

Recipe Source: inspired by this recipe by Jen at Carlsbad Cravings (lightened it up with less butter, using milk instead of cream, changed up most of the ingredients and noodle type, and added my own topping/tomato blend, because, yum!)