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Creamy White Lasagna Soup Recipe

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★★★★★

4.9 from 146 reviews

This Creamy White Lasagna Soup is a comforting and hearty dish that captures all the delicious flavors of classic white lasagna in a warm, easy-to-make soup. Featuring tender shredded chicken, earthy mushrooms, fragrant herbs, tender lasagna noodles, and creamy cheese, this soup is perfect for chilly days or any time you crave Italian comfort food with a twist. It can be prepared using a crockpot, stovetop, or instant pot, and is finished with crisp baked prosciutto for an extra savory crunch.

Ingredients

Scale

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

Pasta and Greens

  • 8 lasagna noodles, broken into pieces
  • 4–6 cups baby spinach, roughly chopped

Dairy and Cheese

  • 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. Melt Butter and Flour: In your chosen cookware (crockpot on sauté or stovetop pot), melt the butter and whisk in the flour. Cook for 1-5 minutes depending on method to create a roux that will thicken the soup.
  2. Sauté Aromatics and Herbs: Add chopped onion, sliced mushrooms, thyme, basil, oregano, and garlic to the roux. Stir and cook until the onions soften and the mixture is fragrant.
  3. Add Broth and Chicken: Pour in the chicken broth and add the chicken breasts. Season with red pepper flakes, kosher salt, and black pepper to taste.
  4. Cook Chicken: Depending on the method: crockpot – cook low 6-8 hours or high 4-5 hours; stovetop – simmer covered for 20-25 minutes; instant pot – seal and cook at high pressure for 8 minutes. Then shred the chicken with forks or tongs.
  5. Add Noodles, Spinach, and Cream: Increase heat to high and stir in broken lasagna noodles, chopped spinach, and your choice of coconut milk, heavy cream, or whole milk. Allow to cook until noodles are tender, about 8 minutes. Alternatively, cook noodles separately and stir in at this stage.
  6. Incorporate Cheeses: Stir in shredded provolone and grated Parmesan until melted and fully combined. Adjust consistency by adding extra broth or water if the soup is too thick.
  7. Bake Prosciutto: Meanwhile, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper, spread torn prosciutto in a single layer, and bake for 10-15 minutes until crisp.
  8. Serve: Ladle the soup into bowls and top with the crispy prosciutto for a delicious finishing touch.

Notes

  • You can substitute coconut milk, heavy cream, or whole milk depending on dietary preferences or availability; each adds a different level of richness.
  • For a vegetarian version, omit the chicken and use vegetable broth instead.
  • Broken lasagna noodles absorb flavors well but can be replaced with any type of pasta you prefer.
  • If you prefer a thinner soup, add additional chicken broth or water until the desired consistency is reached.
  • To avoid overcooking noodles, adding them towards the end or cooking separately is recommended.
  • Make sure to crisp the prosciutto to add texture contrast to the creamy soup.

Keywords: Creamy white lasagna soup, chicken lasagna soup, Italian soup recipe, creamy chicken soup, lasagna noodle soup, comfort food, easy soup recipe

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