White Lasagna Soup Recipe
An epic soup version of a pasta dish, this white lasagna soup has got it all: It's creamy, cheesy, comforting, and made all in one Dutch oven! It's the best soup for an easy dinner and a cozy night in, soup season or not!
Prep 20 minutes
Cook 25 minutes
Fat
Carbs
Protein
Yield 4 people
Ingredients
Topping
- ⅓ cup whole milk ricotta
- .75 oz. grated parmesan cheese ~¼ cup
- 2 oz. shredded mozzarella cheese ~½ cup
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
Soup
- 8 oz. campanelle pasta noodles trumpet noodles
- 2 tablespoons olive oil
- 8 oz. sliced mushrooms
- 2 teaspoons kosher salt
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 3 cups chicken broth
- 8 oz. shredded chicken
- 1 cup heavy cream
- 2 cups fresh spinach
Instructions
- Place all of the ingredients for the topping into a bowl. Stir to combine and set aside.
- Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions. About 8 minutes. Drain and set aside.
- Heat the olive oil in a Dutch oven over medium heat. When the oil has become fragrant, add the mushrooms and salt and cook for 5 minutes. Add the onion and cook for another 5 minutes. The mushrooms should reduce in size by about half.
- Next, add the garlic, basil, thyme, and pepper to the pot. Stir and cook until the garlic becomes fragrant—about 1 minute.
- Add the broth and shredded chicken to the pot and boil. Reduce the heat and cover, simmer for 15 minutes.
- Remove the lid, add the heavy cream, and fold the fresh spinach. Cook on low for another 5 minutes.
- To serve, dish up the soup and top with 1 tablespoon of the ricotta mixture.
Tips & Notes
- Stir in any remaining ricotta mix to the soup when storing leftovers.
- Make this soup vegetarian by swapping in vegetable broth and 4 additional ounces of mushrooms for a total of 12 oz.
- Any type of past can be used for this recipe.