Creamy White Lasagna Soup
A cozy bowl of Creamy White Lasagna Soup for nights when you're craving lasagna in soup form.
Equipment
- Crockpot
- large pot
- Instant Pot
- oven
Ingredients
Base
- 2 tablespoon salted butter
- 2 tablespoon all-purpose flour
- 1 cup yellow onion, chopped
- 2 cups mushrooms, sliced
- 2-4 cloves garlic, minced or grated
- 2 tablespoon fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon fresh basil (or 1 teaspoon dried)
- 2 teaspoon dried oregano
- red pepper flakes to taste
- kosher salt to taste
- black pepper to taste
- 6 cups low sodium chicken broth
- ¾ lb boneless, skinless chicken breasts
- 8 pieces 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
- ½ cup grated parmesan
- 2 oz prosciutto, torn
Instructions
Crockpot Method
- Set your crockpot to high. Melt the butter and flour together, cook for 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.
- Meanwhile, 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 Method
- Melt the butter and flour together in a large pot. Cook for 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.
- Meanwhile, 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 Method
- Set the instant pot to sauté. Melt the butter and flour together. Cook for 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.
- Meanwhile, 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
You can cook the noodles in boiling water before adding them to the soup as an alternative cooking method.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg
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