Bread,  Entrées,  Recipes,  Soup

White Lasagna Soup

 

 

This creamy, velvety white lasagna soup is the perfect comfort food for lazy weekends and a hit for any pot luck meal.  You can adjust the recipe to serve a large crowd but this should feed 6 adults very well.

 

 

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White Lasagna Soup


  • Author: Lilleth adapted and modified from Half Baked Harvest

Ingredients

Scale

2 tablespoons salted butter

2 tablespoons all purpose flour

1 yellow onion chopped

6 pearl onions chopped or left whole if you prefer

1 shallot chopped

6 strips of crispy bacon torn into small pieces

12 russet potatoes cut into large cubes (depending on size)

4 cloves garlic finely chopped

1 tablespoon fresh thyme (1 teaspoon dried)

1 tablespoon fresh basil (or 1 teaspoon dried)

1 teaspoons dried oregano

1/2 tsp red pepper flakes

1/2 tsp Monterey Seasoning

Salt flakes to taste

Freshly ground black pepper to taste

7 cups chicken broth

3 bone in chicken breasts

8 lasagna noodles broken into large pieces

3 cups baby spinach, roughly chopped

1 cup heavy cream or whole milk

1 cup shredded provolone cheese

1/2 tub Creme Fraiche

56 pieces prosciutto for topping

Baguette for dipping


Instructions

Bake or boil bone in chicken breasts, remove from bone and shred.

 

Cook 6 strips of crispy bacon, cool and chop.

 

To the bacon grease add butter and flour together in a large pot. Cook 1-2 minutes, then add the onion, shallot, pearl onions, thyme, basil, oregano, garlic, Monterey Seasoning, and stir to combine.  Add the chicken broth and potatoes and season with chili flakes, salt, and pepper to taste.

 

Cover and cook over medium heat for 20-25 minutes or until the potatoes are soft, then add in the chicken and crispy bacon.

 

Bring the soup to a boil over high heat. Stir in the noodles, spinach, cream and Crème Fraiche  Let cook on medium high heat until the noodles are soft, about 8 minutes.

 

Stir in the cheeses until melted.

 

Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer and bake for 10-15 minutes or until the prosciutto is crispy.  Tear into small pieces for garnish.

 

Serve the soup topped with the prosciutto and crusty bread.

Notes

Ok, I know that potatoes in lasagna seems kind of odd but I love potatoes with my whole heart and what soup is not better with the humble potato?  If you prefer, leave it out and add another veggie like mushrooms.

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