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Creamy White Lasagna Soup Recipe

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4 from 9 reviews

This creamy white lasagna soup combines tender shredded chicken, tender lasagna noodles, and a rich, flavorful broth infused with herbs, mushrooms, and a blend of cheeses. Perfectly topped with crispy baked prosciutto, this comforting soup offers a unique twist on classic lasagna flavors in a warm, nourishing bowl.

Ingredients

Soup Base

  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 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
  • 3/4 pound boneless, skinless chicken breasts
  • 8 lasagna noodles, broken into pieces
  • 4-6 cups baby spinach, roughly chopped
  • 1 cup canned coconut milk, heavy cream, or whole milk
  • 1 cup shredded provolone cheese
  • 1/2 cup grated parmesan cheese

Topping

  • 2 ounces prosciutto, torn

Instructions

  1. Prepare the roux and sauté vegetables: Melt butter and flour together, cooking for 1-5 minutes depending on method, then add the onion, mushrooms, thyme, basil, oregano, and garlic. Stir to combine and release flavors.
  2. Add broth and chicken: Stir in chicken broth, add the chicken breasts, and season with chili flakes, salt, and pepper.
  3. Cook the soup and shred chicken: Depending on method, cook until chicken is tender and cooked through (6-8 hours low or 4-5 hours high in crockpot; 20-25 minutes stovetop; 8 minutes high pressure in Instant Pot). Shred the chicken within the pot.
  4. Add noodles, spinach, and cream: Turn heat to high and stir in broken noodles, chopped spinach, and cream (coconut milk, heavy cream, or whole milk). Cook until noodles are tender (about 8 minutes stovetop or Instant Pot; last 15 minutes on high in crockpot). Alternatively, cook noodles separately and add.
  5. Melt in cheeses: Stir in provolone and parmesan cheese until melted into the soup. Adjust thickness by adding more broth or water if necessary.
  6. Prepare crispy prosciutto: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper, arrange torn prosciutto in a single layer, and bake for 10-15 minutes until crispy.
  7. Serve: Ladle the soup into bowls and top with the crispy baked prosciutto for added texture and flavor.

Notes

  • You can choose to cook the noodles separately in boiling water if you prefer, then stir them into the soup at the end.
  • For dairy-free option, use canned coconut milk instead of cream or whole milk.
  • Adjust red pepper flakes to control the heat level.
  • Adding additional broth or water can help achieve desired soup consistency.
  • Prosciutto can be omitted for a vegetarian version, substitute with crispy sautéed mushrooms.

Find it online: https://dishcooks.com/creamy-white-lasagna-soup-recipe/