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Creamy White Lasagna Soup
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Creamy, cheesy white chicken lasagna in soup form ready in under an hour - pure deliciousness!
Ingredients:
  • 1 yellow onion, diced
  • 2 teaspoons salt, divided, plus more to taste
  • 16 ounces cremini or white 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
  • 1 cup (4 ounces) freshly grated Parmesan cheese
  • 2 cups whole milk
  • Ricotta, to serve
  • Freshly ground black pepper, to taste
Instructions:
  • Saute the aromatic base: Heat olive oil in a Dutch oven or stock pot over medium heat. Saute onions until translucent for about 5 minutes. Add mushrooms, sprinkle with 1/2 teaspoon of salt, and cook until liquid releases and most evaporates, about 10 minutes. Create a spot in the center, add garlic, cook until fragrant for 30 to 60 seconds, then mix with the vegetables.
  • Combine the liquids, herbs, and chicken: Pour in the chicken stock, water, thyme, bay leaf, and the remaining 1 1/2 teaspoons of salt. Turn up the heat to high and bring to a boil. Add the chicken and simmer briskly until fully cooked and tender, about 10 to 15 minutes based on the size and thickness of the pieces. Remove the cooked chicken to a plate to cool before shredding.
  • Shred the chicken and break the lasagna noodles into bite-sized pieces. Add them, along with baby spinach, to the soup simmering rapidly. Cook until noodles are al dente and spinach is wilted, about 8 to 10 minutes.
  • Upon completion of cooking the noodles and spinach, reunite the shredded chicken with the soup and discard thyme stems and bay leaf. Incorporate the shredded Parmesan along with the milk and gently simmer the soup. Season with additional salt or pepper to taste. Serve in bowls, topped with a dollop of ricotta and a sprinkle of fresh pepper. Store any leftovers in the refrigerator for up to 5 days; reheat on stovetop or microwave. Enjoy the dish? Share your feedback and rating with us!

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