Creamy White Lasagna Soup

Creamy White Lasagna Soup is the perfect cozy bowl for nights when you're craving lasagna in a soup form.

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Soup

Cuisine Italian

Servings servings

Calories 450 kcal

Equipment

crockpot
Stove
instant pot
Oven
baking sheet
large pot

Ingredients

Base Ingredients

2 tablespoon salted butter
2 tablespoon all-purpose flour
1 yellow onion, chopped
2 cup mushrooms, sliced
2-4 clove 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 and black pepper to taste
6 cup low sodium chicken broth
¾ lb boneless, skinless chicken breasts
8 piece lasagna noodles, broken into pieces
4-6 cup 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 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.
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.
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.
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 lasagna noodles separately in boiling water if preferred before adding to the soup.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 1000mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Keyword chicken soup, cozy soup, creamy soup, Creamy White Lasagna Soup, lasagna soup

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