Print

Creamy White Lasagna Soup: A Comforting Twist on a Classic

Creamy White Lasagna Soup
Print Recipe

This Creamy White Lasagna Soup is a comforting twist on classic lasagna, combining rich flavors with a lighter, soup-like texture. Packed with tender chicken, lasagna noodles, spinach, and a creamy broth, it’s a hearty meal perfect for cozy nights. Plus, it’s versatile—you can make it on the stovetop, in a crockpot, or even in an Instant Pot!

Ingredients

â–¢ 2 tablespoons salted butter
â–¢ 2 tablespoons all-purpose flour
â–¢ 1 yellow onion, chopped
â–¢ 2 cups mushrooms, sliced
â–¢ 2-4 cloves garlic, minced or grated
â–¢ 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
â–¢ 1 tablespoon fresh basil (or 1 teaspoon dried)
â–¢ 2 teaspoons dried oregano
â–¢ 1/2 teaspoon red pepper flakes (adjust to taste)
â–¢ Kosher salt and black pepper, to taste
â–¢ 6 cups low-sodium chicken broth
â–¢ 3/4 pound boneless, skinless chicken breasts
â–¢ 8 lasagna noodles, broken into pieces
â–¢ 4-6 cups baby spinach, roughly chopped
â–¢ 1 cup canned coconut milk, heavy cream, or whole milk
â–¢ 1 cup shredded provolone cheese
â–¢ 1/2 cup grated parmesan cheese
â–¢ 2 ounces prosciutto, torn

Instructions

Stovetop Method

  1. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
  2. Add the onion, mushrooms, thyme, basil, oregano, and garlic. Cook for 5 minutes, stirring occasionally.
  3. Pour in the chicken broth and add the chicken. Season with red pepper flakes, salt, and pepper.
  4. Cover and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot.
  5. Bring the soup to a boil. Add the broken lasagna noodles and spinach. Cook for 8-10 minutes, or until the noodles are tender.
  6. Stir in the cream and cheeses until melted and creamy. If the soup is too thick, add more broth or water.
  7. Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper and arrange the prosciutto in a single layer. Bake for 10-15 minutes, or until crispy.
  8. Serve the soup topped with crispy prosciutto.

Crockpot Method

  1. Set your crockpot to high. Melt the butter and whisk in the flour. Cook for 5 minutes.
  2. Add the onion, mushrooms, thyme, basil, oregano, and garlic. Stir in the chicken broth and add the chicken. Season with red pepper flakes, salt, and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 4-5 hours. Shred the chicken.
  4. During the last 15 minutes of cooking, stir in the noodles, spinach, and cream. Cook until the noodles are tender.
  5. Stir in the cheeses until melted. Adjust the consistency with additional broth if needed.
  6. Bake the prosciutto as directed above and serve on top of the soup.

Instant Pot Method

  1. Set the Instant Pot to sauté mode. Melt the butter and whisk in the flour. Cook for 1-2 minutes.
  2. Add the onion, mushrooms, thyme, basil, oregano, and garlic. Stir in the chicken broth and add the chicken. Season with red pepper flakes, salt, and pepper.
  3. Cover and cook on high pressure for 8 minutes. Release the pressure, then shred the chicken.
  4. Switch to sauté mode. Stir in the noodles, spinach, and cream. Cook for 8 minutes, or until the noodles are tender.
  5. Stir in the cheeses until melted. Adjust the consistency with additional broth if needed.
  6. Bake the prosciutto as directed above and serve on top of the soup.

Notes

  1. Noodle Cooking: To prevent the noodles from becoming too soft, cook them separately and add them to the soup just before serving.
  2. Cream Options: Use coconut milk for a dairy-free alternative, or heavy cream for extra richness.
  3. Cheese Melting: Stir in the cheese gradually over low heat to ensure a smooth, creamy texture.
  4. Prosciutto Substitute: If you don’t have prosciutto, crispy bacon or pancetta works just as well.
  5. Make It Vegetarian: Skip the chicken and use vegetable broth for a meat-free version.

Nutrition

Find it online: https://recipes.swedishinarabic.net/creamy-white-lasagna-soup-a-comforting-twist-on-a-classic/