White Lasagna Soup

By spend with pennies

Ingredients

5 cups cauliflower florets (about ½ a large cauliflower)
4 cups water
1 cube chicken bouillon (crumbled)
4 tablespoons cream cheese (softened)
6 cups chicken broth (divided)
1 tablespoon butter
1 medium yellow onion (diced)
3 ribs celery (diced)
4 cloves garlic (minced)
1 teaspoon Italian seasoning
1 small zucchini (grated, about 2 cups)
½ cup oil packed sundried tomatoes (drained and chopped)
2 cups shredded chicken (cooked)
4 ounces dry pasta (optional)
shredded Parmesan cheese (optional, for serving)
salt and black pepper (to taste)

Prep Time20mins
Cook Time50mins
Servings6

Instructions

In a large pot, combine cauliflower, water, and crumbled bouillon cube. Bring to a boil over medium-high heat. Boil until tender, about 5 to 8 minutes. Drain cauliflower and discard the cooking water.

To a blender, add the cooked cauliflower, cream cheese, and 1 cup of broth. Blend until very smooth.

In the same pot the cauliflower was cooked in, melt butter over medium heat. Add onion and celery and cook until tender. Stir in garlic and Italian seasoning and cook 1 minute more.

Add remaining broth, zucchini, sundried tomatoes, and blended cauliflower to the pot.

Simmer uncovered for 30 to 40 minutes until thickened.

Meanwhile, add salt to a pot of water and bring to a boil. Cook pasta al dente. Drain.

When the soup has finished simmering, stir in chicken and cooked pasta. Taste, and season with salt and pepper as needed.