Description
This Creamy White Lasagna Soup is a comforting, flavorful twist on classic lasagna, served in a warm, creamy broth packed with tender chicken, mushrooms, fresh herbs, spinach, and cheesy goodness. Perfect for a cozy meal, it can be made in a crockpot, on the stovetop, or in an Instant Pot, delivering rich layers of flavor with the ease of soup preparation.
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
Cheese and Garnish
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan cheese
- 2 ounces crispy pancetta or bacon, torn (for topping)
Instructions
- Prepare the base and sauté aromatics: Melt the butter and whisk in the flour in a large pot or using your preferred cooking appliance. Cook the roux until it’s lightly golden, about 1-5 minutes depending on method. Add chopped onion, sliced mushrooms, garlic, thyme, basil, and oregano. Stir to combine and cook until vegetables soften and become fragrant.
- Add broth and chicken: Pour in the low sodium chicken broth and submerge the boneless, skinless chicken breasts. Season with red pepper flakes, kosher salt, and black pepper. Depending on your cooking method, simmer, pressure cook, or slow cook the soup until the chicken is fully cooked and tender.
- Shred chicken: Remove the chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.
- Cook noodles and spinach: Stir in broken lasagna noodles, roughly chopped spinach, and the coconut milk, cream, or whole milk. Continue cooking until noodles are tender, about 8 minutes on stovetop or by using sauté function on Instant Pot. If preferred, noodles can be boiled separately and stirred in later.
- Melt in cheeses: Stir shredded provolone and grated parmesan cheese into the soup until melted and creamy. Adjust consistency by adding more broth or water if the soup is too thick.
- Prepare crispy topping: Preheat oven to 350°F. Line a baking sheet with parchment paper. Arrange the torn pancetta or bacon pieces in a single layer and bake for 10-15 minutes until crisp. Remove and set aside.
- Serve: Ladle the hot soup into bowls and garnish with the crispy pancetta or bacon pieces for a delicious crunchy contrast.
Notes
- The soup can be made using a crockpot, stovetop, or Instant Pot depending on your preference and available equipment.
- For a dairy-free option, use canned coconut milk instead of cream or milk.
- To speed up cooking, cook noodles separately and add them to the soup at the end.
- Adjust red pepper flakes to your spice tolerance.
- Crispy pancetta adds a lovely crunch and salty depth, but can be omitted or replaced with crispy bacon or prosciutto.
- Leftovers keep well refrigerated for 3-4 days and reheat nicely on the stove or in a microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
