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Chef Taha Ayad's Recipe White Lasagna Soup in a shallow bowl with spinach, mushrooms, noodles, and crispy prosciutto
Taha Ayad

White Lasagna Soup

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 -6 servings
Course: Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 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
  • ¼ 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
  • ½ cup parmesan cheese
  • 1 cup mozzarella cheese
  • 2 oz prosciutto
  • 1 tsp thyme
  • 1 tsp basil
  • 1 tsp oregano
  • chili flakes salt, pepper

Method
 

  1. Melt butter and flour in a pot and cook briefly to form a base.
  2. Add onion, mushrooms, garlic, and herbs, cooking until softened.
  3. Pour in chicken broth and add chicken, then simmer until cooked through.
  4. Shred the chicken directly in the pot.
  5. Bring to a boil and add pasta, spinach, and cream, cooking until pasta is tender.
  6. Stir in cheeses until melted and smooth.
  7. Bake prosciutto at 350°F for 10-15 minutes until crisp.
  8. Serve soup hot topped with crispy prosciutto.

Notes

  1. Add extra broth when reheating as pasta absorbs liquid.
  2. Cook pasta separately if storing leftovers to prevent sogginess.
  3. Use rotisserie chicken for a faster version.
  4. Adjust thickness with broth or water as needed.
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