Creamy White Lasagna Soup
This creamy white lasagna soup is a comforting dish packed with flavor, featuring chicken, noodles, and a variety of herbs.
Equipment
- Crockpot
- large pot
- Instant Pot
- Baking sheet
Ingredients
Base Ingredients
- 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
- ¾ pound boneless, skinless chicken breasts
- 8 lasagna noodles broken into pieces
- 4-6 cups baby spinach roughly chopped
- 1 cup canned coconut milk or heavy cream, or whole milk
- 1 cup shredded provolone cheese
- ½ cup grated parmesan
- 2 ounces prosciutto torn
Instructions
Crockpot Instructions
- 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 Instructions
- 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 Instructions
- 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
Can substitute chicken with other proteins and adjust vegetable quantities to preference.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 20IUVitamin C: 15mgCalcium: 30mgIron: 10mg
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