Description
White lasagna soup is a creamy, one-pot comfort meal with chicken, spinach, mushrooms, and noodles. Easy to make on stovetop, crockpot, or Instant Pot.
Ingredients
Scale
- 2 tbsp butter
- 2 tbsp flour or cornstarch
- 1 onion, chopped
- 2-4 cloves garlic, minced
- 2 cups mushrooms, sliced
- 3-6 cups chicken broth
- 3/4-1 lb boneless skinless chicken breasts
- 1/4 cup sun-dried tomatoes
- 2 cups pasta or broken lasagna noodles
- 1-6 cups fresh spinach
- 1 cup cream or half-and-half
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1 cup mozzarella cheese
- 2 oz prosciutto
- 1 tsp thyme
- 1 tsp basil
- 1 tsp oregano
- chili flakes, salt, pepper
Instructions
- Melt butter and flour in a pot and cook briefly to form a base.
- Add onion, mushrooms, garlic, and herbs, cooking until softened.
- Pour in chicken broth and add chicken, then simmer until cooked through.
- Shred the chicken directly in the pot.
- Bring to a boil and add pasta, spinach, and cream, cooking until pasta is tender.
- Stir in cheeses until melted and smooth.
- Bake prosciutto at 350°F for 10-15 minutes until crisp.
- Serve soup hot topped with crispy prosciutto.
Notes
- Add extra broth when reheating as pasta absorbs liquid.
- Cook pasta separately if storing leftovers to prevent sogginess.
- Use rotisserie chicken for a faster version.
- Adjust thickness with broth or water as needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4
- Sodium: 780
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 28
- Cholesterol: 85
