White Lasagna Soup
A cozy one-pot meal that captures the creamy essence of white lasagna without the layering. This soup features earthy mushrooms, tender poached chicken, and a bright lemon-ricotta garnish.
Equipment
- Dutch oven
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 teaspoons salt
- 16 ounces cremini or button mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 quart unsalted chicken stock or broth
- 2 cups water
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces dry lasagna noodles
- 10 ounces baby spinach
- 1 cup freshly grated Parmesan cheese
- 2 cups whole milk
- Ricotta, to serve
- Freshly ground black pepper
Instructions
Build the pale, aromatic base
- Heat olive oil in a large Dutch oven over medium heat. Add the diced yellow onion and sweat for about 5 minutes until translucent and sweet smelling, but not browned.
- Stir in the sliced mushrooms and 1/2 teaspoon of salt. Cook for 10 minutes, stirring occasionally, until the mushrooms release their liquid and the pot becomes mostly dry and fragrant.
- Clear a small space in the center and add the minced garlic. Let it bloom for 30 to 60 seconds until fragrant, then stir into the vegetables.
Poach the chicken gently
- Pour in the chicken stock and water. Add the thyme sprigs, bay leaf, and the remaining 1 1/2 teaspoons of salt. Increase heat and bring to a boil.
- Add the chicken breasts or thighs and bring back to a rapid simmer. Reduce heat to medium-low and cook for 10 to 15 minutes until the chicken is cooked through.
- Remove the chicken to a plate to cool slightly for handling. Keep the broth at a steady simmer.
Noodles, greens, and that creamy emulsification
- Bring the broth back to a rapid simmer. Break the lasagna noodles into bite-sized pieces directly into the pot. Cook for about 8 minutes, checking for an al dente texture.
- Stir in the baby spinach and maintain a steady simmer for 8 to 10 minutes total until the spinach is wilted and the noodles are perfectly chewy.
- While the noodles cook, shred the cooled chicken with two forks into bite-sized strands.
- Return the shredded chicken to the pot. Remove the bay leaf and thyme stems. Stir in the Parmesan cheese and whole milk, bringing the soup back to a very gentle simmer to emulsify the dairy.
- Taste and adjust with black pepper or more salt. Serve in bowls topped with a dollop of ricotta cheese.
Notes
Flavor Secret: For a restaurant-quality finish, mix your ricotta garnish with a bit of lemon zest and a pinch of ground nutmeg before serving.
Storage Tip: If you expect to have leftovers, store the cooked noodles in a separate container from the broth to prevent them from becoming mushy overnight.
Reheating Instructions: Reheat gently on the stovetop over low heat, adding a splash of broth or milk to restore the silky consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.