Ingredients:

  • 1 tbsp (15ml) extra virgin olive oil
  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp (5g) dried oregano
  • 0.5 tsp (2.5g) red pepper flakes
  • 6 cups (1.4L) chicken bone broth
  • 250g dry lasagna noodles, broken into 2-inch pieces
  • 1 cup (240ml) heavy cream
  • 0.5 cup (50g) freshly grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach, packed
  • 1 cup (225g) whole milk ricotta cheese
  • 0.25 cup fresh basil, chiffonade
  • Salt and freshly cracked black pepper to taste

Instructions:

  1. Sear the protein. Heat 15ml extra virgin olive oil in the Dutch oven. Season 450g chicken pieces and add them to the pot. Cook for 5 minutes until golden and sizzling. Note: This creates the flavor foundation known as the fond.
  2. Sauté the aromatics. Lower heat to medium. Add the diced yellow onion and cook for 3-4 minutes until soft and translucent.
  3. Bloom the spices. Stir in 4 cloves minced garlic, 5g dried oregano, and 2.5g red pepper flakes. Cook for 60 seconds until the kitchen smells like an Italian bistro.
  4. Deglaze the pot. Pour in 1.4L chicken bone broth. Use your spoon to scrape every brown bit off the bottom.
  5. Boil and break. Bring the liquid to a rolling boil. Break 250g lasagna noodles into 2 inch pieces and drop them in.
  6. Simmer the pasta. Reduce heat to medium low. Cook for 10-12 minutes until noodles are tender but still have a bite.
  7. Incorporate the dairy. Stir in 240ml heavy cream and 50g grated Parmesan. Simmer for 2 minutes until the liquid looks velvety.
  8. Wilt the greens. Remove from heat. Fold in 60g baby spinach and the fresh basil until the leaves turn bright green and soft.
  9. The final assembly. Ladle the soup into bowls. Add a generous dollop of the 225g ricotta cheese to the center of each.
  10. Season and serve. Finish with a heavy crack of black pepper and serve immediately while the steam is rising.