halfbakedharvest4.5
Creamy White Lasagna Soup
The perfect cozy bowl for nights when you’re craving your favorite lasagna, but could also go for a cozy bowl of soup!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●stove
- ●pot
📝 Preparation Steps
1
Crockpot
2
1. 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. 2. Cover and cook on low for ⏱️ 6-8 hours or on high for 4-5. Shred the chicken.3. 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. Alternately, you can cook the noodles in boiling water, then stir them into the soup. 4. Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.5. 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. 6. Serve the soup topped with the prosciutto.
mushrooms, sliced2 cupsfresh basil (or 1 teaspoon dried)1 tablespoondried oregano2 teaspoons
3
Stove-Top
4
1. 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. 2. Cover and cook over medium heat for ⏱️ 20-25 minutes, until the chicken is cooked. Shred the chicken.3. 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. Alternately, you can cook the noodles in boiling water, then stir them into the soup. 4. Stir in the cheeses until melted. If the soup is too thick, add additional broth or water to thin.5. 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. 6. Serve the soup topped with the prosciutto.
mushrooms, sliced2 cupsfresh basil (or 1 teaspoon dried)1 tablespoondried oregano2 teaspoons
5
Instant pot
6
1. 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. 2. Cover and cook on high pressure for ⏱️ 8 minutes. Shred the chicken.3. 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.4. 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. 5. Serve the soup topped with the prosciutto.
mushrooms, sliced2 cupsfresh basil (or 1 teaspoon dried)1 tablespoondried oregano2 teaspoons
Nutrition Facts
calories
444 kcal
serving Size
1 serving
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