Creamy White Lasagna Soup: An Indulgent Twist with Turkey Bacon
This Creamy White Lasagna Soup features a rich combination of flavors, perfect for a cozy meal.
Equipment
- Crockpot
- stovetop
- Instant Pot
- Baking Sheet
Ingredients
Butter and Flour
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
Vegetables
- 1 medium yellow onion, chopped
- 2 cups mushrooms, sliced
- 2-4 cloves garlic, minced or grated
- 4-6 cups baby spinach, roughly chopped
Herbs and Spices
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon fresh basil (or 1 teaspoon dried)
- 2 teaspoons dried oregano
- to taste red pepper flakes
- to taste kosher salt and black pepper
Broth and Chicken
- 6 cups low sodium chicken broth
- ¾ pound boneless, skinless chicken breasts
Pasta and Dairy
- 8 slices lasagna noodles, broken into pieces
- 1 cup canned coconut milk, heavy cream, or whole milk
- 1 cup shredded provolone cheese
- ½ cup grated parmesan
Meat
- 2 ounces prosciutto, torn
Instructions
Crockpot Instructions
- Set your crockpot to high. Melt the butter and flour together, cook 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.
- Meanwhile, 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 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.
- Meanwhile, 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 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.
Nutrition
Serving: 1cupCalories: 420kcalCarbohydrates: 35gProtein: 28gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 880mgPotassium: 820mgFiber: 3gSugar: 3gVitamin A: 30IUVitamin C: 10mgCalcium: 25mgIron: 15mg
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