Description
Experience the ultimate comfort with this Creamy White Lasagna Soup, a deconstructed take on a classic Italian favorite. This one-pot wonder features tender chicken, earthy mushrooms, and silky noodles swimming in a velvety, herb-infused broth enriched with provolone and parmesan. Perfect for busy weeknights, it delivers the deep, savory satisfaction of a Sunday roast without the hassle of tedious layering. Warm, hearty, and incredibly simple, this soup is guaranteed to become a family staple that turns any dinner into a special, cozy occasion.
Ingredients
2 tablespoons salted butter
2 tablespoons all-purpose flour
1 yellow onion, chopped
2 cups mushrooms, sliced
1 pound chicken breast, diced
4 cups chicken broth
1 teaspoon dried basil
1 teaspoon dried thyme
8 ounces lasagna noodles, broken into pieces
1 cup heavy cream
1 cup provolone cheese, shredded
1/2 cup parmesan cheese, grated
Salt and black pepper to taste
Instructions
Melt the butter in a large pot over medium heat.
Add the onion and mushrooms, sautéing until soft and lightly browned.
Stir in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk in the chicken broth until smooth.
Add the diced chicken, basil, and thyme, then bring the mixture to a gentle simmer.
Add the broken lasagna noodles and cook for 8-10 minutes or until tender.
Reduce heat to low and stir in the heavy cream, provolone, and parmesan until melted and creamy.
Season with salt and pepper to taste and serve warm.
Notes
Use rotisserie chicken for an even faster meal prep.
For a thinner soup, add an extra cup of chicken broth.
Store leftovers in an airtight container for up to 3 days; add a splash of milk when reheating as the noodles will absorb the broth.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg