You are probably asking yourself, wtf is white lasagne soup. To explain, it’s not made with a tomato base, instead, it’s made with coconut milk, giving it a more creamy color rather than red, and well, tomato-ey. Also, I know the cover photo isn’t exactly the most appetizing photo you have ever seen, but get over it and just try it for yourself. The recipe is from Half-Baked Harvest, and she makes an important point that I did not follow. If you are making the soup for the week, store the cooked noodles separately, that way they don’t soak up all the broth the way mine did as you can see in the lovely photo.
- 2 TBSP Salted Butter
- 2 TBSP All Purpose Flour
- 1 Yellow Onion, Chopped
- 2 Cups Mushroom, sliced
- 2-4 Garlic Cloves, minced
- 2 TBSP Fresh Thyme Leaves /2TSP Dried
- 1 TBSP Fresh Basil/ 1 TSP Dried
- 2 TSP Dried Oregano
- Red Pepper Flakes
- Salt + Pepper
- 6 Cups Low Sodium Chicken Broth
- 3/4 LBS Chicken Breast
- 8 Lasagne Noodles, broken into pieces
- 4-6 Cups Spinach, roughly chopped
- 1 Cup Canned Coconut Milk or heavy cream
- 1 Cup Shredded Provolone Cheese
- 1/2 Cup Grated Parmesan
- 2 oz. Proscuitto Torn
Let’s Get Cooking
Melt the butter + flour in a large pot. Cook about 1-2 min until the butter is melted. Add in the onion + mushroom + thyme + basil + oregano + garlic and stir to combine.
Add in the chicken broth + uncooked chicken + red pepper flakes + salt + pepper. Cover and cook on MED-HIGH for about 20-25 min or until the chicken is cooked. Remove the chicken, shred it, and add it back to the soup.
While the chicken is cooking, preheat the oven to 350F and bake the prosciutto in a single layer until crisp, about 10-15 minutes.
Bring the soup to a boil and add in the noodles + spinach + coconut milk/cream. Cook until the noodles are soft, about 8 minutes. Stir in the cheeses.
Serve the soup topped with the crispy prosciutto.
Made with Love,