Does anyone like the month of January? It’s cold, it’s wet, it gets dark at 5 PM, and that wonderful glow from the Holidays has officially passed. January is just the month that Seasonal Depression takes its final form. I think we all just do our best to make it through to the end, right? My favorite cure for an especially depressing January day is a big pot of comforting, creamy, and pasta-laden soup.
I'm sure it won't surprise you when I say that this White Lasagna Soup was absolutely delicious! (Because why would I waste everyone's time writing about something that I didn't like?) This soup is rich and full of layers of flavor. Lots of other goodies go in here; there’s earthy mushrooms, fresh spinach, creamy provolone, and a crispy, salty bacon topping. All of that, with the texture of the noodles, and the fact that its easy to throw together, makes this recipe a fabulous bowl of comfort food.
Also, have you guys tried the shredded chicken hack? I tried it for this recipe and it worked so well. All you have to do is put your cooked chicken breast into a stand mixer (or use a hand mixer with a large bowl) and beat the chicken breast on low/medium speed. The chicken breast shreds itself in no time! I also love that it saves you from burning your finger tips off. (I have no patience for letting anything cool.) If you have this tool in your kitchen, give it a try. You won’t regret it.
Disclaimer: This is not my original recipe. I got this one from Half Baked Harvest's recipe called Creamy White Lasagna Soup. I love her blog and her food is always phenomenal. Go check her out!
White Lasagna Soup
Servings: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients
2 Tbsp butter
2 Tbsp all purpose flour
1 yellow onion
2 cups mushrooms
2-4 cloves garlic
2 tsp dried thyme leaves
1 tsp dried basil
2 tsp dried oregano
½ tsp red pepper flakes
Salt and pepper
6 cups chicken broth
¾ lb boneless, skinless chicken breasts
8 lasagna noodles
4-6 cups of baby spinach
1 cup heavy cream
1 cup shredded provolone
½ cup grated parmesan
8 pieces of bacon
Directions
Preheat the oven to 400 degrees.
Line a sheet pan with parchment paper and place the 8 pieces of bacon on the pan and space them out evenly. Bake the bacon in the oven for 25-30 minutes.
Line a plate with paper towels and place the cooked bacon on the plate to drain. Once cooled, crumble the bacon and set that aside.
While the bacon cooks, prep the veggies. Dice the onion, thinly slice the mushrooms, and mince the garlic.
Then, get out a big pot, or a large Dutch oven, and heat it on medium heat. Add the butter. Once it melts, add the flour and cook for a minute or two.
Next, add the onion, mushrooms, garlic, thyme, basil, and oregano to the pot. Cook the veggies and seasonings for another 5 minutes, or until the veggies soften.
After that, add the chicken, chicken broth, red chili flakes, and salt and pepper to taste.
Cover and cook over medium heat for 20-25 minutes, until the chicken is cooked. Take the chicken out and shred the chicken. Set it aside.
While the chicken cooks, break up the lasagna noodles into small pieces. Save those for the next step.
Bring the soup to a boil over high heat. Add the broken lasagna noodles to the pot along with the heavy cream and spinach. Cook on high until the noodles are soft. About 8 minutes.
After the noodles have cooked, add the shredded chicken back to the pot, and stir in the provolone and parmesan cheeses.
Lastly, ladle the soup into individual bowls and top with some of the crispy bacon and a sprinkle of parmesan cheese. Enjoy!
Pin It!
Comments