Description
Indulge in this restorative Creamy White Lasagna Soup, a soul-warming dish that brings the comfort of classic lasagna into an easy, one-pot meal. Featuring tender chicken, earthy mushrooms, and a velvety blend of cheeses, this soup is a sophisticated and simple way to nourish your family on a chilly evening. It captures the essence of a hearty Italian dinner without the labor of layering, making it the perfect low-stress solution for busy schedules while maintaining an elegant, fragrant flavor profile.
Ingredients
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 yellow onion, finely chopped
2 cups cremini mushrooms, sliced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
8 ounces lasagna noodles, broken into pieces
2 cups cooked shredded chicken
1 cup provolone cheese, shredded
1/2 cup parmesan cheese, grated
1 teaspoon fresh thyme, chopped
1 tablespoon fresh basil, chopped
Salt and black pepper to taste
Instructions
In a large pot, melt the butter over medium heat.
Add the onion and mushrooms, sautéing until soft and golden.
Stir in the garlic and flour, cooking for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken broth, ensuring no lumps form.
Bring to a gentle simmer and add the broken lasagna noodles.
Cook for 8-10 minutes or until the pasta is al dente.
Stir in the shredded chicken and heavy cream, heating until warmed through.
Reduce heat to low and fold in the provolone and parmesan cheeses until melted.
Stir in the fresh herbs and season with salt and pepper.
Serve immediately, garnished with additional herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the soup thickens too much upon chilling, add a splash of broth when reheating. You can substitute mushrooms with spinach for a different vegetable profile.