Description
This Creamy White Lasagna Soup is an easy and comforting dish that combines the flavors of classic lasagna in a warm, hearty soup. Made with tender chicken, mushrooms, fresh spinach, lasagna noodles, and a rich Parmesan and ricotta cheese finish, this soup is perfect for a cozy meal any day of the week.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 16 ounces cremini or button mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 quart unsalted chicken stock or broth
- 2 cups water
- 5 sprigs fresh thyme, or 3/4 teaspoon dried thyme
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces dry lasagna noodles
- 10 ounces baby spinach
- 2 cups whole milk
Cheeses
- 1 cup (4 ounces) freshly grated Parmesan cheese
- Ricotta, to serve
Seasonings
- 2 teaspoons salt, divided, plus more to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the aromatics: Warm a tablespoon of olive oil in a large Dutch oven or stock pot over medium heat. Add the diced onions and cook until translucent, about 5 minutes, being careful not to brown them too much.
- Add mushrooms: Stir in the sliced mushrooms and sprinkle with 1/2 teaspoon of salt. Cook until mushrooms release their liquid and most of it evaporates, about 10 minutes.
- Sauté garlic: Clear a space in the middle of the pan and add minced garlic. Cook for 30 to 60 seconds until fragrant, then stir it into the mushrooms and onions.
- Add liquids and herbs: Pour in the chicken stock, water, add thyme sprigs or dried thyme, bay leaf, and the remaining 1 1/2 teaspoons salt. Increase heat to high and bring to a boil.
- Cook chicken: Add the chicken breasts or thighs to the boiling soup. Let it return to a rapid simmer, then reduce heat to medium-low and cook until chicken is cooked through and can be shredded easily, about 10 to 15 minutes.
- Prepare noodles and spinach: Bring the soup back to a rapid simmer. Break the dry lasagna noodles into bite-sized pieces directly over the pot and add them along with baby spinach. Stir occasionally and cook until noodles are al dente and spinach is wilted, about 8 to 10 minutes.
- Shred chicken: Remove chicken from the pot and shred it into small pieces using two forks.
- Finish the soup: Add the shredded chicken back into the pot. Remove thyme stems and bay leaf. Stir in freshly grated Parmesan cheese and whole milk. Return to a simmer, then adjust salt and pepper to taste.
- Serve: Remove from heat and ladle the soup into bowls. Top with a dollop or two of ricotta cheese and freshly ground black pepper for serving.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop or microwave before serving.
Notes
- Breaking the lasagna noodles into bite-sized pieces before adding to the soup helps to mimic the layered pasta texture of lasagna in a soup form.
- You can substitute chicken thighs with breasts for leaner meat, but thighs tend to be juicier and more flavorful.
- The ricotta cheese added at serving time adds creamy richness and can be omitted if desired.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Make sure not to overcook the noodles; they should remain slightly firm to avoid turning mushy in the soup.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
