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Creamy White Lasagna Soup.

Creamy White Lasagna Soup

This Creamy White Lasagna Soup is a cozy comfort food that's hearty and rich in flavor.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 444 kcal

Equipment

  • Crockpot
  • large pot
  • Instant Pot
  • baking sheet

Ingredients
  

Base Ingredients

  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 unit yellow onion, chopped
  • 2 cups mushrooms, sliced
  • 2-4 cloves garlic, minced or grated
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
  • 1 tablespoon fresh basil (or 1 teaspoon dried)
  • 2 teaspoons dried oregano
  • red pepper flakes to taste
  • kosher salt and black pepper to taste
  • 6 cups low sodium chicken broth
  • ¾ pound boneless, skinless chicken breasts
  • 8 pieces lasagna noodles, broken
  • 4-6 cups baby spinach, roughly chopped
  • 1 cup canned coconut milk, heavy cream, or whole milk
  • 1 cup shredded provolone cheese
  • ½ cup grated parmesan
  • 2 ounces prosciutto, torn

Instructions
 

Crockpot

  • Set your crockpot to high. Melt the butter and flour together, cook 5 minutes. Add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper.
  • Cover and cook on low for 6-8 hours or on high for 4-5. Shred the chicken.
  • During the last 15 minutes of cooking, crank the heat to high. Stir in the noodles, spinach, and cream. Let cook on high until the noodles are soft.
  • Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.
  • Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp.
  • Serve the soup topped with the prosciutto.

Stove-Top

  • Melt the butter and flour together in a large pot. Cook 1-2 minutes, then add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper.
  • Cover and cook over medium heat for 20-25 minutes, until the chicken is cooked. Shred the chicken.
  • Bring the soup to a boil over high heat. Stir in the noodles, spinach, and cream. Let cook on high until the noodles are soft, about 8 minutes.
  • Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.
  • Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp.
  • Serve the soup topped with the prosciutto.

Instant Pot

  • Set the instant pot to sauté. Melt the butter and flour together. Cook 1-2 minutes, then add the onion, mushrooms, thyme, basil, oregano, and garlic, stirring to combine. Stir in the chicken broth. Add the chicken and season with chili flakes, salt, and pepper.
  • Cover and cook on high pressure for 8 minutes. Shred the chicken.
  • Switch the instant pot to sauté. Stir in the noodles, spinach, and cream. Let cook on high until the noodles are soft, about 8 minutes. Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.
  • Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp.
  • Serve the soup topped with the prosciutto.

Notes

This soup can be adapted with different pasta types or vegetables as per your preference.

Nutrition

Serving: 1bowlCalories: 444kcalCarbohydrates: 30gProtein: 28gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 2mg
Keyword Comfort Food, Creamy White Lasagna Soup, Italian recipe, lasagna soup, soup
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